Zha Cai (Sichuan Pickle) and Spinach Soup

Zha Cai (Sichuan Pickle) and Spinach Soup

I've never made a soup that's easier and tastier than this. If you have some leftover zha cai in the fridge, give it a go!


Seasoned zha cai
30-40 g
Spinach (or Komatsuna)
1/2 bunch
400 ml
Chinese chicken stock powder
1 teaspoon
2 tablespoons
Soy sauce
1 teaspoon


1. This is the seasoned zha cai I used this time. I normally use 1/3 of this jar.
2. Cut the zha cai into bite sized pieces. Wash and roughly cut the spinach (I used Komatsuna).
3. Combine water, sake and Chinese chicken stock powder in a pot and heat.
4. When it comes to a boil, add the zha cai. Simmer over medium heat.
5. Add spinach. Add soy sauce and simmer. When the spinach has wilted, it's done.
6. Transfer to a serving bowl and it's ready to eat.

Story Behind this Recipe

I have been making this soup since I started cooking.