serving amaranth in soup

How to Make Braised Amaranth in Clear Soup: A Step-by-Step Guide

Braised amaranth in clear soup is a vibrant, nutritious Chinese dish that balances umami, freshness, and a hint of richness. Here’s a simple yet authentic method to recreate it at home.

Ingredients: 500g fresh amaranth (stems and leaves separated), 3 cloves garlic (minced), 1 cup chicken or vegetable broth, 1 tbsp oyster sauce (optional), 1 tsp soy sauce, ½ tsp sugar, 1 tbsp cooking oil, and a pinch of white pepper.

Steps:

1. Prepare the amaranth: Trim the bottom of the stems and wash thoroughly. Cut stems into 2-inch pieces if thick; leave leaves whole.

2. Sauté aromatics: Heat oil in a wok over medium heat. Add minced garlic and stir-fry until fragrant (about 30 seconds).

3. Cook stems first: Add amaranth stems and stir-fry for 1 minute. Pour in broth, oyster sauce, soy sauce, and sugar. Simmer for 2–3 minutes until stems soften slightly.

4. Add leaves: Gently fold in the amaranth leaves. Cover and cook for 1–2 minutes until they wilt.

5. Season and serve: Uncover, add a pinch of white pepper, and stir gently. Transfer to a bowl, and drizzle with a teaspoon of hot oil (optional, for extra aroma) if desired.

This dish pairs perfectly with steamed rice. The key is to avoid overcooking the leaves to retain their crisp texture and vibrant color. Enjoy this healthy, flavorful staple in under 15 minutes!