Since giving birth to little James, I’ve started to introduce recipes for healthy soups and dishes for postpartum recovery. For example, the colorful Detox Stir Fry, refreshing Sliced Pork Soup with Lily Flowers, and hearty Lotus Root Soup with Pork Ribs. Today I want to introduce another soup that I enjoyed a lot during my postpartum confinement. I love this pork liver soup with spinach because it is very easy and fast to prepare, and it is super rich in nutrients.
Benefits of pork liver soup
Both pork liver and spinach are rich in iron, which helps replenish blood and promote recovery after childbirth. Pork liver is also packed with vitamin A, various B vitamins, and protein. And spinach is loaded with folate, calcium, magnesium, antioxidants and fiber. They support bone health and tissue and cell repair, help remove toxins, boost digestive health, and promote regular bowel movements. When spinach and pork liver are consumed together, the vitamin C in the spinach can enhance the absorption of the iron from both the liver and spinach, maximizing the benefits. Together, spinach and pork liver offer a well-rounded nutritional boost that supports overall recovery, energy levels, and immune function.
Ingredients for making pork liver soup
Making a delicious pork liver soup only requires a few pantry ingredients.
Pork liver
Fresh liver is crucial. Check the date on the package and select the freshest one when purchasing. You should cook with the pork liver as soon as possible, and store it in the freezer if you do not plan to use it the same day. Before cooking, you should rinse it with cold running tap water to clean it thoroughly, then soak in water to remove any impurities and reduce the strong taste.
Spinach
I always recommend using cold water to soak the spinach for a few minutes, to remove any pesticide residue from the leaves. I also prefer to blanch the spinach before adding it to the soup, to remove some nitrate and the astringent taste from the vegetable.
Mise en place
When ready to cook, your table should have:
Marinated pork liver Spinach Sliced ginger Chicken broth Sesame oil Salt
How to make pork liver soup
The key for extra tender pork liver
To create extra tender and delicious pork liver:
Marinate the pork liver before cooking to add flavor. The cornstarch in the marinade protects the liver from overcooking. Blanch the liver first to remove impurities. Cook the pork liver just long enough to cook it through without making it too tough.
All these steps help you cook extra tender and flavorful pork liver that is very enjoyable.
How to serve pork liver soup
In Chinese culture, nourishing soup is served throughout the day during the 30-day confinement period. Because it helps to increase milk production, relieve hunger without supplying too many calories, boost energy and provide hydration. So you can serve pork liver soup as a standalone dish for a nutritional boost. And of course, you can also serve it with other dishes to make a full meal, no matter the occasion. Note, this recipe only makes enough soup for 1 to 2 servings, because the soup tastes best when served fresh and it does not quite taste the same after reheating. If you prefer to make a bigger batch, it’s very easy to double the recipe and make more soup. If you do plan to store the soup for later, I would recommend gently heating up the soup over the stove until it just turns hot, so the spinach and pork liver won’t be overcooked too much.
Other hearty soup recipes
Spinach Egg Drop Soup Chinese tomato beef soup (番茄肥牛汤) Napa Cabbage Tofu Soup (白菜豆腐汤) Chinese Corn Soup with Chicken (鸡蛋玉米羹) Wonton Char Siu Noodle Soup (叉烧云吞面)
