Baby Spinach & Salted Eggs Soup
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
Introduction
Malaysian Chinese Home Cooking Malaysian Chinese Home CookingNumber of Servings: 1
Ingredients
-
1 cup Baby Spinach
1 (65g)Salted Duck Egg
1 tbsp Canola Oil
2 tsp Garlic
1 tbsp Shallot
30g Ginger Root
Directions
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
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