Appetizers / Soups / Salads

Baby Spinach and Salted Eggs Soup is for Lunch.

Baby Spinach and Salted Eggs Soup takes 15 minutes to prepare.

Baby Spinach and Salted Eggs Soup takes 10 minutes to cook.

Baby Spinach and Salted Eggs Soup makes 1 servings.

The ingredients for Baby Spinach and Salted Eggs Soup are:

1 cup Baby Spinach
1 (65g)Salted Duck Egg
1 tbsp Canola Oil
2 tsp Garlic
1 tbsp Shallot
30g Ginger Root

Here is how you make Baby Spinach and Salted Eggs Soup:

Soak and rinse the Baby Spinach in water to get rid of sand. Clean ginger root by brushing off sand under the faucet. Use a cleaver to smash the ginger root. Peel and chopped the shallots and garlic. Shell cooked salted egg and cut into quarters.Preheat the wok for 1-2 minutes on high heat. Pour in the Canola Oil and then add in the ginger root. After 1-2 minutes, add in the shallots and garlic and stir fry for another 1-2 minutes. Add in 1 cup of water and salted egg and cook for another 2-3 minutes. Finally, add in Baby Spinach and a dash of salt.Serving Size:?1

The nutritional information for Baby Spinach and Salted Eggs Soup is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 264.5

• Total Fat: 17.3 g
• Cholesterol: 350.0 mg
• Sodium: 431.1 mg
• Total Carbs: 15.9 g
• Dietary Fiber: 1.7 g
• Protein: 12.2 g

Baby Spinach and Salted Eggs Soup is Asian cuisine.