Mushroom and Spinach Soup Recipe

Introduction:

In my opinion, a meal will only become whole when it involves a soup. However, nowadays the pace of the people is very fast and people would rather not take half an hour to cook a soup. I was one of them until I came across some soup recipes some of which only take a quarter at the most to cook.

The recipe today is one of them. Enjoy.

Ingredients:

Mushroom: 250 g (fresh)

Spinach: 250 g (fresh)

Seasonings:

Cooking wine: 10 g

Ginger: 4 g

Scallion: 8 g

Salt: 3 g

MSG: 3 g

Vegetable oil: 35 g

Preparation Work:

1. Remove the yellow leaves and old stalks from the spinach, wash them clean, and immerse them into cool water for 20 minutes;

2. Cut them into pieces that are 4 centimeters long after taking them out of the water;

3. Wash the mushrooms clean, cut them into thin slices;

4. Slice the ginger;

5. Cut the scallion into pieces.

Cooking Steps:

1. Clean the wok and put it on the high heat or full flame;

2. Pour the vegetable oil into the wok when it gets hot;

3. Drop the ginger and scallion into the wok when the oil gets 60% hot;

4. Pour 1500 ml of clean water into the wok when the wok gets fragrant with the ginger and scallion;

5. Add in the mushroom and spinach pieces into the wok when the wok is boiling;

6. Add in the cooking wine, salt, MSG;

7. It can be dished out when all the ingredients are done.

Cooking Tips:

When you are cooking spinach, you should make sure that it is cooked together with alkaline foods such as kelp, mushrooms and fruits. This way, the calcium oxalate contained in spinach can be solved and discharged. Thus, stones can be prevented from forming.

Spinach is good for diabetics and those working in front of the computer monitors all day long.

However, babies and patients who suffer from lack of calcium, rickets, tuberculosis, kidney stones, diarrhea, etc. should stay away from spinach.

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