Best Dishes at Yuan Yang Spinach Soup

Yuan Yang's signature soup features a carefully balanced broth made from soybeans, anchovies, corn, and secret ingredients. The spinach is fresh and provides a mild, earthy undertone. Topped with plump prawns, minced pork, mushrooms, and a soft poached egg, served with delicate thin bee hoon (rice vermicelli). The broth takes over two hours to prepare daily.

Using instant Koka noodles as the carb base, this version offers a different texture contrast — the noodles soften slightly in the hot broth while retaining some firmness. A quick, casual option that doesn't sacrifice quality, as the broth is still the same carefully prepared spinach base.

A heartier noodle option for the spinach soup. Mee-Tai Mak are hand-rolled, thicker noodles with a chewier texture that hold up better to longer cooking. Perfect if you prefer substantial noodles that absorb more broth. Available with either seafood or century egg toppings.

For those who prefer rice over noodles, the spinach broth can be served as a comforting soup-and-rice meal. Steamed white rice absorbs the flavours of the broth, creating a more soupy, porridge-like dish. All toppings (seafood or century egg) are available.

An alternative to the seafood version, this soup swaps the prawns for century egg and salted egg yolk, creating a richer, more indulgent flavour profile. Century egg adds a distinctive umami earthiness while the salted egg yolk provides a creamy richness. Served with your choice of noodles and the same carefully prepared broth.