Amaranth Soup

Edible amaranth is a widely used vegetable in Southeast Asia and it is also referred to as Chinese spinach. Other names most commonly used are en choy (Cantonese) and bayam (Indonesian and Malay). When selecting this vegetable, look for young amaranth with stems that snap easily and do not bend. Edible amaranth is also great eaten raw mixed in salads.

Usually, this dish is prepared in a broth made with dried anchovies and shrimp. I like this dish primarily because it is such a clean tasting soup.

Amaranth Soup Recipe

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Ingredients

• 1 bundle of edible amaranth
• 2 cloves of garlic, sliced
• 3 slices of ginger, julienned
• a small handful of wolfberries
• 3 cups of stock (or water)

Seasoning and oils

• 2 tbsp sesame oil
• 1 tbsp mushroom seasoning
• sea salt to taste

Directions

1. In a wok over medium-high heat, heat sesame oil. When oil has heated, stir-fry garlic and ginger until fragrant, about 1 min.
2. Add stock to wok. When broth begins to simmer, add mushroom seasoning, wolfberries and season with salt.
3. Add amaranth to simmering broth and cover wok allowing it to simmer until amaranth wilts, about 2 mins.
4. Check seasoning and serve immediately.

Serves 2 people.