Arugula and Wolfberry Soup
If tang oh is arugula, then I think I got this correct. Tang oh and gei zhi soup. Made this soup to go with dinner, because I just have no idea what to do with the fast wilting arugula.
This soup is made with vegetable soup base, hence the clear broth. I think they taste fine with anchovies soup base too. I find that snapping pictures of soups are so daunting, they never really look pretty. Sigh, and I have plenty of soup to cook some more.
Ingredients:
100g tang oh/arugula
2 tablespoons gei zhi/ wolfberries, cleaned
800 ml vegetable/anchovies soup base
salt to taste
Method:
- Make the soup base by boiling vegetables or anchovies with water
- Add in wolfberries and boil for half an hour
- Add in arugula and simmer until arugula is cooked
- Add salt to taste
Since I have a head of turnip and don’t know what to do with it, I just chop them up and make the vegetable soup base. Otherwise I would have used anchovies instead. I heard that boiling turnip for soups are too cooling and may cause some dire effects. Don’t know if it is some old wives’ tale or not. Oh, I think substituting arugula with spinach would be good too.
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