There's only one word to describe this soup - BITTER. Even more so than the bitter gourd soup I usually make.
I didn't know fresh mustard greens are bitter as I usually have the pickled version, so they are either very salty or salty-sweet, not a hint of bitterness. Who would have guessed that it's actually bitter! Like any other bitter food, mustard greens are extremely good for you - excellent source of many vitamins, and minerals, prevents cancer, antioxidant and anti-inflammatory benefits, lower cholesterol...well you get the idea.
This soup is great for hot weather as it's considered a cooling soup. You don't have to boil the soup for so long and I believe it'll be less bitter as I read somewhere that overcooking cruciferous vegetables especially mustard greens can make them more bitter. You can use thin slices of lean pork meat instead of chicken and simply boil till the vegetables are softened.
Mustard Green with Salted Egg Soup 芥菜咸蛋汤Printable recipe
Prep time: 15 mins
Cook time: 2 hrs
Yield: serves 4
- 680 g fresh mustard green - washed and cut into smaller pieces
- 1/2 (about 550 g) chicken
- 5 slices ginger
- 2 L water
- 2 salted eggs - break yolks into smaller chunks
- Blanch chicken. [Place chicken into a large pot, add enough water to cover. Bring to boil. Once water comes to a boil, remove from heat, drain and wash.]
- Place chicken, mustard green stems, ginger and water into a large pot. Bring to boil then reduce heat to simmer for 1 hr covered.
- Add mustard green leaves and continue boiling for another hour.
- Slowly add in salted eggs, leave to boil until egg whites is set.
- Season to taste with salt.