*~Riceballz~*

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:

1. Make the soup base by boiling vegetables or anchovies with water
2. Add in wolfberries and boil for half an hour
3. Add in arugula and simmer until arugula is cooked
4. 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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