Spinach and Bean Thread Soup

Name: Spinach and Bean Thread Soup
Cuisine: China
Ingredients: ¾ pound fresh spinach, thoroughly washed and drained, leaves broken in half and set aside; 1 teaspoon Shao-Hsing wine or sherry; 2 teaspoons minced ginger; 5 cups Chicken Broth; 2 tablespoons peanut oil; 2 teaspoons minced garlic; 8 cups water; ½ teaspoon baking soda; 1 tablespoon salt; 3 tablespoons dried shrimp; ½ of a (2-ounce) package of dried mung bean threads

Bor Choi Fun See Tong

Preparation info

Difficulty
Easy

Appears in

Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

About

This is a soup familiar to every Cantonese farmer. Bean threads are available everywhere, spinach is plentiful, and there are so many shrimp in the waters around Canton that netting them and setting them out to dry in the sun is commonplace. This is a dish not found in restaurants—it is home cooking.

Ingredients

½ of a (2-ounce) package of dried mung bean threads
3 tablespoons dried shrimp

Asia
China
Cantonese
Guangdong Province
Gluten-free
Soup

Method

Soak the bean threads in hot water for ½ hour. Remove from water, drain, cut into 4-inch strands, and reserve.
Soak the shrimp in hot water for ½ hour. Drain and dry thoroughly with paper towels. Reserve.
In a large pot, place the 8 cups water, salt, and baki