Baby Spinach & Salted Eggs Soup

Baby Spinach & Salted Eggs Soup
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Nutritional Info
  • 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

View full nutritional breakdown of Baby Spinach & Salted Eggs Soup calories by ingredient
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Malaysian Chinese Home Cooking Malaysian Chinese Home Cooking
Number of Servings: 1


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


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

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