The first step is to prepare materials. Fresh spinach (more quantity, less quantity, other ingredients are also the same) wash and boil water, just put it in hot water for 1 minute and set aside; supermarkets buy dried wakame (also known as sea fungus, available in large supermarkets or farmers'' markets), Water for 20 minutes and set aside; Arctic shrimp (as shown in the picture) thawed and peeled off the skin for use.

　　 The second step is to boil water. Boil the water in a hot pot (note, don''t put the oil first), add ginger powder, minced green onion, MSG (or chicken essence), salt (it doesn''t matter if you put it first), and boil until boiling.

　　 The third step is feeding. Keep the hot water pot on high and add spinach, wakame and shrimp (arctic shrimp) in sequence. Each time the raw material is put in, the interval is about half a minute. It takes about 2 minutes to cook. Drop a little linseed oil (other vegetable oils are acceptable) before leaving the pot.

　　Friends Tip:

　　 1. Wakame can not be bought, seaweed is also available, but the wakame taste is more tender and better; no Arctic shrimp , Ordinary shrimp can also be used. But this is not "new style" spinach soup, and has gone the old route.

　　 2. If there are fewer dishes and more soup, you can consider thickening (water starch) before the pot to make the soup thicker. I don''t like sticky soups very much, so I rarely add water starch.

　　 3. If you are more careful, you can also add a small amount of egg liquid before being out of the pot to make the meaning of egg flower soup.