Emerald Soup

Made with spinach, ginger, and chicken broth, this soup is great for fighting colds. Blanching the spinach before stir-frying preserves its brilliant green color.

Serves: 4Hands-on: 10 minutesTotal: 30 minutesDifficulty: Easy

Serves: 4


  • 15 leaves of spinach
  • 1⁄2 lb. boneless, skinless chicken breast
  • 1 slice ginger
  • 1 Tbsp. vegetable oil
  • 1⁄4 tsp. salt
  • 1⁄4 tsp. sugar
  • 4 1⁄2 cups chicken broth
  • 1 tsp. soy sauce
  • 1 tsp. dry sherry
  • 1 small red pepper, minced
  • 1 tsp. hot chili oil


  • Wash the spinach leaves and cut off the ends. Blanch the leaves briefly in boiling water, just until the leaves begin to wilt. Remove and sprinkle with cold water.
  • Cut the chicken into thin slices. Blanch briefly in boiling water with the ginger until it turns white. Remove from the water and set aside.
  • Heat a wok or frying pan over medium-high heat and add oil. When the oil is hot, stir-fry the spinach very briefly (under 1 minute), adding the salt and sugar.
  • Add the chicken broth to the spinach. Add the soy sauce and sherry and bring to a boil.
  • Add the chicken and bring back to a boil. Serve hot in bowls, topped with red pepper and chili oil.