Polonchay Soup

Technically speaking, i was aiming for spinach soup, like the ones you can order from a chinese restaurant. But i heard you could substitute polonchay as the main leafy-veggie ingredient, and since polonchay was more available in the market the day i went shopping, well, you get the picture.

All you have to do is boil some stock (i used chicken), add a few spoonful to a blender with the veggie leaves, and mince it to the desired size.  Afterwards, on the stove, boil the chicken stock, add minced mushrooms and shrimp, add some starch solution to make it thick, then add the blender-ed leaves, then drop an egg into it.  The veggie leaves cook fast, and you don’t want it to wilt too much.  Mix a little until the egg is cooked, then serve hot!

2 Responses to “Polonchay Soup”
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  1. […] this is experimental soup #2.  If you remember, experimental soup #1 was the Polonchay Soup a few months back.  Though I fancy eggdrop soup, there is something fascinating about the dark, […]

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