A Head Chef’s Homestyle Take on Taiwanese Cuisine


The hearty spinach soup is usually part of a full course dinner in high-end Chinese restaurants. I have simplified the cooking process without losing any taste, yet more nutrition is preserved. If you are trying this dish at home, you can also add some seafood, such as fresh anchovies or prawns, to enhance the flavor even more. It’s a perfect appetizer to warm up your stomach, and maybe your romantic date too! 


Serves 3~4 people
250g baby spinach
1 box of soft tofu
1 chicken breast
1 egg
1 tbsp finely diced shallots
1,000ml chicken stock
1.5 tbsp Chinese rice wine
2 tsp tapioca flour + 2 tbsp water
1/2 tsp salt
1/3 tsp sugar
Dash of vegetable oil
Dash of sesame oil
Dash of white pepper


▼Step 1

Prepare all the ingredients first. Finely chop the spinach, cut the soft tofu into cubes and cut the chicken breast into 5 cm strips, then finely mince the shallots.

▼Step 2 

Heat the pan with vegetable oil and stir-fry minced shallots on medium heat for 1 minute. Add the chopped spinach into the pan and stir-fry them for another minute. While waiting, mix the tapioca flour and water in a small bowel for later use.

▼Step 3

Pour the chicken stock into the pan and keep cooking on medium heat. Add tofu and chicken breast.

▼Step 4 

Once the aforementioned ingredients are added, drizzle rice wine and pre-mixed tapioca flour water to thicken the soup. 
(Tip: Quickly stir the soup when adding the tapioca flour water to prevent lumps.)

▼Step 5 

At this moment, the soup should soon be boiling or close to it. Season the soup with salt and sugar. Don’t forget to taste it to make sure it’s well-seasoned. Drizzle beaten eggs in the soup and wait for 5 seconds. Then gently stir the soup clockwise a couple of times.

▼Step 6 

Turn the heat off and garnish the soup with extra white pepper powder and sesame oil. Serve immediately to keep it fresh!