Zha Cai (Sichuan Pickle) and Spinach Soup

Name: Zha Cai (Sichuan Pickle) and Spinach Soup
Cuisine: American
Ingredients: 40 grams Seasoned zha cai; 1/2 bunch Spinach (or Komatsuna); 400 ml Water; 1 tsp Chinese chicken stock powder; 2 tbsp Sake; 1 tsp Soy sauce

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.

cookpad.japan @cookpad_jp

I have been making this soup since I started cooking.

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.