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Spinach DanJiao FenSi Soup {菠菜蛋饺粉丝汤}

by Shirley
Published: Last Updated on
Spinach Dan Jiao Fensi Soup

Spinach DanJiao FenSi Soup {菠菜蛋饺粉丝汤} is a traditional dish in China’s Yangtze River Delta area, home to Huai Yang cuisine. It features egg crepe wrapped pork dumplings, mung bean thread noodles, and spinach in a delicious broth soup.

This used to be a Chinese New Year celebration dinner feast must-have as I grew up in Suzhou, in the heart of Yangtze River Delta. However, I hadn’t had this for a long, long time, until I developed a simplified method of making egg wrapped pork dumplings recently.

What is DanJiao (蛋饺)?

egg dumplings with pork
DanJiao 蛋饺- Egg Crepe Wrapped Pork Dumplings

DanJiao is egg crepe wrapped pork dumplings. Classic food in China’s Yangtze River Delta area. We typically wrap DanJiao, steam, and then add them into a soup.

Mung bean thread noodle with spinach is the most popular soup featuring Dan Jiao. Although you can add them to any broth-based clear soup.

What is FenSi (粉丝)?

The literate translation for FenSi (粉丝) is “Powder Threads”, implying the bean powder used to make the thread noodles.

The traditional FenSi (粉丝) is made of mung beans. The thread is very thin, equivalent to Italian angel hair pasta, with a whitish matte look. They do not taste silky. Instead, they have a very subtle gritty texture and a mild nutty flavor.

FenSi Mung Bean Thread Noodles
FenSi 粉丝 Mung Bean Thread Noodles: Dried vs. Soaked

Don’t confuse FenSi with FenTiao (粉条)

FenTiao (粉条) is translucent or glass sheer-looking noodles made of oriental sweet potato starch. For this reason, people often refer FenTiao as glass noodles. They taste silky and slippery.

People use both regular oriental sweet potatoes or purple oriental sweet potatoes to make FenTiao. They came either in the shape of rods like spaghetti, or flat strips like fettuccini.

What do you need to make Spinach DanJiao FenSi Soup?

DanJiao FenSi Soup {蛋饺粉丝汤}
DanJiao FenSi Soup {蛋饺粉丝汤}

Cooked Egg Wrapped Pork Dumplings – Read here to learn how to make egg crepe wrapped pork dumplings at home from scratch.

FenSiMung Bean Thread Noodles usually come in dried noodle form. Soak them in plenty of room temperature or lukewarm temperature water for a few hours to allow them fully re-hydrate.

Broth – Broth as the soup base. You can use any type of broth. Homemade chicken broth works great too.

Spinach – Salad spinach, stem-on spinach or Chinese spinach shall all work out great.

SaltHimalayan pink salt is my go-to salt besides sea salt.

Green Onions – We can add chopped green onions as an optional garnishing item.

Sesame Oil – Optional but highly recommended item. Sesame oil has a rich, enticing taste and aroma. It is the essential ingredient for the well-like Chinese Style Egg Drop Soup.

White Pepper – Freshly ground white pepper is a popular condiment for Chinese soups. Compared to black pepper, it has a sharper spiced flavor.

How to make Spinach DanJiao FenSi Soup {菠菜蛋饺粉丝汤}?

See the “Spinach DanJiao FenSi Soup” Recipe for a detailed tutorial. Here are key steps.

Spinach DanJiao FenSi Soup {菠菜蛋饺粉丝汤}
Spinach DanJiao FenSi Soup {菠菜蛋饺粉丝汤}

1. Soak FenSi thoroughly to re-hydrate them fully before cooking

Soaked & Rehydrated Fensi Mung Bean Thread Noodles
Soaked & Re-hydrated Fensi Mung Bean Thread Noodles

Take the time to soak the dried mung bean thread noodles in plenty of room temperature or lukewarm water.

2. Add broth and DanJiao into a pot, bring it to a boil

Traditionally, we use a clay pot to cook and serve this soup. Clay pot helps keep the soup warm longer.

3. Add FenSi to the pot, bring it to a boil

Stir gently to separate them and bring the soup back to a boiling point.

4. Turn off the heat and add spinach and season the soup to the flavor

Keep in mind that the soup continues to cook in the pot after we turn off the heat. This is especially true for a clay pot, which has a superb capability of retaining heat for longer time.

Spinach is a tender, leafy vegetable. We do not want to over-cook them. The remaining heat in the soup suffices to cook the spinach. Add chopped green onions, freshly ground white pepper, and a splash of sesame oil.

Like naturally delicious Huai Yang classic dishes? Make sure you also check out the below Recipes:

Spinach Dan Jiao Fensi Soup

Spinach DanJiao FenSi Soup {菠菜蛋饺粉丝汤} Recipe

Yield: 4 servings
Cook Time: 10 minutes
Total Time: 10 minutes

Spinach DanJiao FenSi Soup {菠菜蛋饺粉丝汤} is a traditional dish in China’s Yangtze River Delta area, home to Huai Yang cuisine. It features egg crepe wrapped pork dumplings, mung bean thread noodles, and spinach in a delicious broth soup.

Ingredients

  • 8 egg crepe wrapped pork dumplings, see notes
  • 1 lb hydrated mung bean thread noodles, see notes
  • 0.5 lb spinach, see notes
  • 2 tsp Himalayan pink salt, or to the taste
  • 6 cups of broth, see notes
  • green onions, chopped
  • 1/2 tsp white pepper, freshly ground
  • 2 tsp sesame oil

Instructions

  1. Add broth and egg crepe wrapped pork dumplings into a clay pot or saucepan, bring it to a boil.
  2. Add hydrated FenSi into the pot, gently stir to separate, and bring it to a boil again.
  3. Let it cook for 30 seconds and then turn off the heat.
  4. Add spinach into the pot, fold into the soup, and mix until wilt.
  5. Add salt to the taste, white pepper, green onions, and sesame oil.
  6. Mix well and serve hot.

Notes

  • Read here for how to make "egg crepe wrapped pork dumplings".
  • This recipe calls for a lot of mung bean thread noodles since my family is a big fan of them. You may reduce the qty accordingly.
  • For spinach, if you are using salad spinach leaves, you can add them directly into the soup. Cut them into bite-sizes first before adding them into the soup if the spinach you have is very long.

Nutrition Information:
Yield: 4 servings Serving Size: 1
Amount Per Serving: Calories: 519Total Fat: 19gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 402mgSodium: 1540mgCarbohydrates: 52gFiber: 11gSugar: 9gProtein: 35g

Nutrition calculation is provided by Nutritionix to the best knowledge per ingredients description and isn't always accurate.

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