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–+ servings

One Pot Spinach Soup with Fishball

Somjit Najaireeb
Sweet, simple and so easy - this version of spinach soup takes no more than 10 minutes to cook!
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Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Soup
Cuisine Asian, Chinese
Servings 4
Calories 192 kcal

Equipment

  • Stockpot/ Deep Pan
  • Soup Ladle

Ingredients

  • 1.3 litres water
  • 1 root cilantro
  • 1/8 tsp pepper
  • 1/8 tsp black sesame oil
  • 2 tbsp oyster sauce, reduce to 1 tbsp if using pre-made stock
  • 130 g seafood tofu
  • 100 g fishball
  • 190 g fish sandwich
  • 300 g spinach, cut & washed
  • 1 stalk spring onion, chopped
  • 1 stalk cilantro, chopped
  • 1 tbsp wolfberry, or goji berry, washed just before cooking
  • 45 g fried tofu skin, or "fuchok"

Instructions
 

Boiling Broth

  • Add all the water over medium heat.
  • Add cilantro root, black sesame oil, pepper and oyster sauce. Stir until combined. Cover and bring to boil, about 5 minutes.

Boiling Fishballs

  • After the stock is boiling, add the "fish" - seafood tofu, fishballs, and fish sandwich. Cover and simmer for 3 minutes.

Boiling Spinach

  • After the Spinach Soup is boiling, add spinach. Stir to submerge them. Cover and boil for 2 minues for al-dente texture. Boil for 4 minutes to get soft spinach.
  • Taste and adjust as preferred. Switch off the heat.
  • Garnish with spring onion, cilantro, goji berries, and tofu skin. Stir to submerge all the ingredients.
  • Serve.

Notes

Tips:
  • If substituting water for pre-made stock, the oyster sauce can be omitted or reduced to 1 tbsp.
  • Spinach only needs 2 minutes to cook. This results in a nice bite once done. If very soft spinach is preferred, extend the cooking time to 4 minutes.
  • Spring onions and cilantro stalks are garnishing for fragrance. They can be substituted with parsley if unavailable.
  • Pre-fried fuchok, or tofu skin is not the same as the dehydrated/ dried ones that require soaking time. If using those, hydrate prior to cooking, and boil them in the soup as per packaging instructions.
  • Wolfberries should be washed just before adding to the soup.
  • Watch the video to replicate my Fishball Spinach Soup exactly!
Storage Instructions
  • Not recommended to keep it overnight

Nutrition

Calories: 192kcalCarbohydrates: 11gProtein: 12gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 5mgSodium: 504mgPotassium: 1mgFiber: 1gSugar: 4gVitamin A: 1IUVitamin C: 1mgCalcium: 29mgIron: 2mg
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