This is the seasoned zha cai I used this time. I normally use 1/3 of this jar.
Cut the zha cai into bite sized pieces. Wash and roughly cut the spinach (I used Komatsuna).
Combine water, sake and Chinese chicken stock powder in a pot and heat.
When it comes to a boil, add the zha cai. Simmer over medium heat.
Add spinach. Add soy sauce and simmer. When the spinach has wilted, it's done.
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.
By making the most of the flavors from the seasoned zha cai, you only need to add a little stock powder and soy sauce to the soup☆ I measured the ingredients to make this , but I normally I just wing it. You don't have to be very strict with the amount of the ingredients used. Adjust the amount of soy sauce to your liking.