Spinach and Pork Liver Soup is a classic home-style soup. The pork liver is tender and free of any odor, while the spinach is sweet and soft. The broth is rich and savory—a warm bowl that comforts you from the inside out. It’s especially great when you’re feeling tired or need a nourishing boost.
🌴 Ingredients:
· 200g pork liver (choose bright-colored, springy pieces)
· 1 small bunch spinach (tender leaves, roots removed and washed)
· 1 egg (use egg white only, for marinating the liver)
🌴 Aromatics:
· A small piece of ginger (minced)
· 2-3 cloves garlic (minced)
· 1 stalk scallion (chopped, for garnish)
🌴 Seasonings:
· 1 tbsp cooking wine (about 10ml, for marinating)
· 1 tbsp light soy sauce (about 10ml, for marinating)
· 1 tsp cornstarch (about 5g, for marinating, locks in moisture)
· 1/2 egg white (for marinating, makes it tender)
· 2g salt (about half a teaspoon, add at the end)
· A pinch of white pepper powder
· A few drops of sesame oil (for finishing, optional)
· Cooking oil, as needed
🌴 Instructions:
- Prepare the Pork Liver (The Most Important Step)
Cut the pork liver into thin slices. Place in a bowl, add a pinch of salt, cooking wine, and a little cornstarch. Rub and rinse 2-3 times until the water runs clear. Then add half an egg white, light soy sauce, and a pinch of white pepper. Mix well and marinate for 10 minutes. ⚠️ Note: Rinse the liver thoroughly to remove blood and impurities, or the soup will be fishy. I’ve tried skipping this step, and the soup turned cloudy and smelled terrible. - Prepare the Spinach
Remove the roots of the spinach, wash, and cut into sections. Bring a pot of water to a boil, add a pinch of salt and a few drops of oil, and blanch the spinach for 30 seconds. Drain and rinse with cold water. ⚠️ Note: Always blanch the spinach to remove oxalic acid, which affects calcium absorption and makes it taste astringent. I’ve tried skipping it, and the soup tasted bitter. - Sauté the Aromatics
Heat oil in a pan, add the minced ginger and garlic, and stir-fry over low heat until fragrant. ⚠️ Note: Don’t burn them. - Simmer the Broth
Add plenty of hot water and bring to a boil. ⚠️ Note: Always use hot water; cold water won’t release the flavor properly. - Add the Pork Liver
Reduce to low heat. Add the marinated liver slices one by one, gently separating them with chopsticks. Cook until they change color and curl slightly. ⚠️ Note: Add the liver last and cook for only 1-2 minutes, or it will become tough. I’ve tried dumping it all in at once, and it clumped together, raw on the inside. - Add the Spinach
Add the blanched spinach and cook for 1 minute to let its sweetness infuse the broth. ⚠️ Note: It’s already blanched, so don’t overcook it, or it will fall apart. - Season and Serve
Add 2g salt and a pinch of white pepper. Turn off the heat, sprinkle with scallion, and drizzle with sesame oil. Serve hot. ⚠️ Note: Add salt at the very end to keep the soup fresh and the liver tender. I’ve tried adding it early, and the liver turned tough and the soup was too salty.
💡 More Nourishing Soups:
If you enjoy this light and iron-rich soup, you should also try my [Spinach and Meatball Soup] for another comforting and savory favorite.
Want to explore more? Check out my full [Soups] category!
💡 Tips:
Rinse the pork liver thoroughly to remove blood and impurities. Blanch the spinach to remove oxalic acid. Add the liver slices one by one to prevent clumping. Cook for just 1-2 minutes. Add salt at the very end for the best flavor.
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