A picture of Zha Cai (Sichuan Pickle) and Spinach Soup.

Zha Cai (Sichuan Pickle) and Spinach Soup

cookpad.japan @cookpad_jp

I have been making this soup since I started cooking.

By making the most of the flavors from the seasoned zha cai, you only need to add a little stock powder and soy sauce to the soup☆
I measured the ingredients to make this , but I normally I just wing it.
You don't have to be very strict with the amount of the ingredients used. Adjust the amount of soy sauce to your liking. Recipe by mmmmmio

I have been making this soup since I started cooking.

By making the most of the flavors from the seasoned zha cai, you only need to add a little stock powder and soy sauce to the soup☆
I measured the ingredients to make this , but I normally I just wing it.
You don't have to be very strict with the amount of the ingredients used. Adjust the amount of soy sauce to your liking. Recipe by mmmmmio

Zha Cai (Sichuan Pickle) and Spinach Soup

cookpad.japan @cookpad_jp

I have been making this soup since I started cooking.

By making the most of the flavors from the seasoned zha cai, you only need to add a little stock powder and soy sauce to the soup☆
I measured the ingredients to make this , but I normally I just wing it.
You don't have to be very strict with the amount of the ingredients used. Adjust the amount of soy sauce to your liking. Recipe by mmmmmio

I have been making this soup since I started cooking.

By making the most of the flavors from the seasoned zha cai, you only need to add a little stock powder and soy sauce to the soup☆
I measured the ingredients to make this , but I normally I just wing it.
You don't have to be very strict with the amount of the ingredients used. Adjust the amount of soy sauce to your liking. Recipe by mmmmmio

Saved

Ingredients

40 gramsSeasoned zha cai
1/2 bunchSpinach (or Komatsuna)
400 mlWater
1 tspChinese chicken stock powder
2 tbspSake
1 tspSoy sauce

Saved

Steps

1

This is the seasoned zha cai I used this time. I normally use 1/3 of this jar.
2

Cut the zha cai into bite sized pieces. Wash and roughly cut the spinach (I used Komatsuna).
3

Combine water, sake and Chinese chicken stock powder in a pot and heat.
4

When it comes to a boil, add the zha cai. Simmer over medium heat.
5

Add spinach. Add soy sauce and simmer. When the spinach has wilted, it's done.
6

Transfer to a serving bowl and it's ready to eat.

Saved

Cooksnaps

Saved

cookpad.japan @cookpad_jp

on November 24, 2013 10:23

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Keywords

Soup Pickle Sake Cheera Chicken Soy

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