Description
A gentle, lightly thickened soup where highly nutritious green leafy veg 'Xian Cai' (Amaranth) and massive dried whitebait (Wenzaiyu) are sautéed with garlic.
Restaurants serving Whitebait and Amaranth Soup
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Xian Cai(Amaranth or Spinach)
- Dried whitebait
- Garlic
- Potato starch
- Chicken broth
Instructions
- [Authentic Recipe]
- Wash 'Xian Cai (Amaranth: Taiwan staple veg rich in iron/calcium. Spinach is a substitute)', cut to easy-to-eat lengths.
- Wash dried whitebait (Wenzaiyu) to remove excess salt.
- Heat oil in a pot, fragrantly sauté minced garlic.
- Add whitebait, sauté briefly, then add Xian Cai and sauté until wilted (this erases raw smell and draws out umami).
- Pour chicken broth (or water) and bring to a boil.
- Season with salt and white pepper, add potato starch slurry to 'thicken (Geng)'.
- Drizzle sesame oil to finish. The whitebait saltiness and veg sweetness intertwine in the gooey soup.
Learn more Spice, substitutes, tips
Key spices
Garlic and Sesame oil aroma
Substitutes at Japanese supermarkets
Spinach, Japanese boiled Shirasu
Pairing
Light Fried Rice
Trivia
[For Health Conscious] A representative Taiwanese home cooking, often found in set-meal (Zizhu Can) soup corners. Explosively rich in iron and calcium, frequently appearing on Taiwanese dining tables for kids' growth and elders' nutrition.
Eating tips & etiquette
[Unique Eating] Pour the thickened hot soup generously over rice to eat it as 'Chinese-style gravy rice with whitebait and veg'!
Allergen
Seafood (Whitebait), Soy, Sesame