Amaranth and Century Egg Soup
A delicious Chinese soup dish made primarily with amaranth greens and century eggs, simmered in a flavorful rich broth.
Story
This comforting and classic Chinese soup highlights the vibrant colors and tender texture of amaranth greens paired with the rich, creamy notes of century eggs, all brought together in a deeply savory, slow-simmered superior broth. It is a beloved everyday dish that offers a perfect balance of nourishment and homestyle warmth.
Ingredients
Amaranth leaves (pick out old stems and wash)
Century egg (cut into small cubes and set aside)
1
Ginger (julienned)
Garlic (peeled, each clove cut in half)
Oil
A little
Salt
To taste
Stock
Instructions
1
Preparation
Pick out the old stems from the amaranth and wash it clean with water; cut the ginger into shreds; peel the garlic and cut each clove in half; dice 1 century egg and set aside.
2
Stir-frying
Heat a little oil in a pan, add the garlic cloves and shredded ginger, and stir-fry until fragrant. Pour in the amaranth and stir-fry.
3
Simmering
After stir-frying for a moment, add the broth and pour in the diced century egg.
4
Seasoning and Serving
Once the broth comes to a boil, sprinkle in an appropriate amount of salt to season, and it is ready to be served.
