Red Chinese Spinach (Amaranth) Soup 红莧菜湯

I love red amaranth, partly because of its colour, but more of its nutritional value, which is higher than English spinach. The red/purple blotches in the center of the leaves produces a reddish juice when cooked. I usually stir-fry the vegetable or make a soup with it.

Have you tried a bashful pink soup like this? Trust me, it tastes wonderful and I really like the colour. Just lovely.


Ingredients
1 bunch amaranth
Ikan bilis stock (2 bowls water cooked with half bowl ikan bilis)
Salt to taste

Method
To make the soup stock, heat 1 tbsp oil in a pot and stir-fry half bowl of ikan bilis for about 30 seconds til brown and fragrant. Add two bowls of water, bring it to boil and simmer soup for 30 minutes. Discard ikan bilis and stock is ready for use.

Bring soup to boil, add vegetable and cook for about 3 minutes. Add salt to taste.

Serve hot.