Cantonese Mustard Inexperienced Soup with Pork Bones

I’m not one to magnify about something. To say that I’m in awe of this Cantonese Mustard Inexperienced Pork Bone soup isn’t an overstatement. It’s delicate but flavorful, and it’s additionally extremely easy, with simply 8 components!

A Recipe from Our Readers

The concept for this soup recipe got here straight from The Woks of Life group of readers. I’m so joyful that we’re not simply capable of educate our readers recipes, however that our readers are keen to share suggestions with us as properly. It’s such a pleasant technique to maintain these traditions alive.

Once we posted Invoice’s recipe for his grandmother’s Pickled Mustard Greens and our Components Glossary article about Mustard Greens themselves, readers chimed in utilizing the feedback part to share that their moms, fathers, or grandmothers had used mustard greens to make soup.

I did some analysis, and came upon that that is certainly a standard Cantonese soup. Many make it as a well being tonic in addition to a hearty soup, to filter the lungs. 

Though Invoice’s household is Cantonese, his dad and mom by no means made this explicit soup, and we weren’t conscious of it. However as extra folks wrote in telling us about their recollections of mustard inexperienced soup, we knew we needed to give it a attempt.

Chinese Mustard Green Soup with Pork Bones, Goji Berries, and Dates

What This Soup Tastes Like

Although mustard greens are often bitter, they aren’t bitter in any respect on this soup. That was probably the most stunning factor about it. It was nothing like I envisioned!

The soup is so scrumptious, and full of umami from the simmered pork bones. There was additionally a slight sweetness from the dried dates and goji berries.

Two Variations

In my analysis, I noticed a pair variations of this Mustard Inexperienced Soup recipe. One model had a transparent broth. The opposite model had a milky broth. 

For this recipe, I selected to make the milky model, as a result of I assumed it could be an excellent alternative to show our readers how you can make milky soups.

There are 3 steps to getting a milky broth. This method will be utilized to all proteins, together with fish.

  1. Pan-fry your protein till golden brown, on all sides if attainable.
  2. Add boiling water to the recent wok, proper after pan-frying. The water have to be boiling!
  3. Boil the inventory till the inventory turns milky white.

I specify mustard inexperienced stems on this soup, as a result of they’re often offered with the leaves eliminated. Utilizing the stems solely additionally offers the soup a cleaner look.

Mustard Green Stems

That stated, when you purchase mustard greens with the leaves nonetheless on them, you possibly can add them to this soup.

Slicing mustard greens

You need to use both the big petiole mustard greens or head mustard on this recipe. Learn extra about mustard greens in our Chinese Ingredients Glossary article.

Mustard Inexperienced Soup: Recipe Directions

Soak the pork bones in chilly water for 1-2 hours to purge them of impurities, altering the water as soon as in between. 

Then add the pork bones to a deep pot with sufficient water to cowl them. Carry to a boil, and let it boil for 1 minute.

Blanching pork bones in pot

Take away from warmth, and rinse the pork bones clear. Drain in a colander and put aside. 

Rinsing blanched pork bones

Preheat your wok over medium excessive warmth till it begins to smoke. Add the oil to coat the underside of the wok, and add within the pork bones. Scale back the warmth to medium, and brown the pork bones on all sides.

Browning pork bones in wok

Flip off the warmth, and switch the pork bones to a thick bottomed soup pot. In the meantime, carry 10 cups of water to a boil.

Red tea kettle on stove

Rigorously pour the boiling water in with the pork bones, and add the ginger. Activate the warmth to excessive, and convey to a boil. 

Adding boiling water to pork bones

As soon as boiling, medium, cowl and boil over medium warmth for Half-hour, or till the soup turns milky white.

At this stage, the soup must be effervescent, however not a lot that the soup boils over. This course of will flip the soup creamy white with out dropping an excessive amount of liquid. 

Milky pork bone soup

Lastly, cut back the warmth to low, and simmer (lined) for one more 1 hour, till the meat is tender. Skim off any fats on the floor of the soup. 

Add the mustard greens, dried goji berries, and dried dates.

Adding mustard greens to soup
Mustard greens, goji berries, and dates in soup

(For those who like added sweetness in your soup, reduce the dates in half to launch extra taste.) 

Dried Goji Berries and Dates

Carry the soup to a boil once more, and cut back the warmth to medium low. Cowl and simmer for 20-Half-hour. Add salt to style, and serve piping sizzling. 

Cantonese Mustard Green Soup with Pork Bones
Cantonese Mustard Green Pork Soup

Cantonese Mustard Inexperienced Soup with Pork Bones

This Cantonese Mustard Inexperienced Soup with pork bones is delicate but flavorful, and it’s additionally extremely easy, with simply 8 components!

Cantonese Mustard Green Soup with Pork Bones

serves: 8

Directions

  • Soak the pork bones in chilly water for 1-2 hours to purge them of impurities, altering the water as soon as in between.

  • Then add the pork bones to a deep pot with sufficient water to cowl them. Carry to a boil, and let it boil for 1 minute. Take away from warmth, and rinse the pork bones clear. Drain in a colander and put aside.

  • Preheat your wok over medium excessive warmth till it begins to smoke. Add the oil to coat the underside of the wok, and add within the pork bones. Scale back the warmth to medium, and brown the pork bones on all sides. Flip off the warmth, and switch the pork bones to a thick bottomed soup pot. In the meantime, carry 10 cups of water to a boil.

  • Rigorously pour the boiling water in with the pork bones, and add the ginger. Activate the warmth to excessive, and convey to a boil.

  • As soon as boiling, medium, cowl and boil over medium warmth for Half-hour, or till the soup turns milky white. At this stage, the soup must be effervescent, however not a lot that the soup boils over. This course of will flip the soup creamy white with out dropping an excessive amount of liquid. 

  • Lastly, cut back the warmth to low, and simmer (lined) for one more 1 hour, till the meat is tender. Skim off any fats on the floor of the soup.

  • Add the mustard greens, dried goji berries, and dried dates. (For those who like added sweetness in your soup, reduce the dates in half to launch extra taste.)

  • Carry the soup to a boil once more, and cut back the warmth to medium low. Cowl and simmer for 20-Half-hour. Add salt to style, and serve piping sizzling.

Ideas & Notes:

Word: diet info doesn’t embrace added salt. 

diet information

Energy: 60kcal (3%) Carbohydrates: 7g (2%) Protein: 2g (4%) Fats: 4g (6%) Saturated Fats: 3g (15%) Sodium: 26mg (1%) Potassium: 252mg (7%) Fiber: 2g (8%) Sugar: 4g (4%) Vitamin A: 1715IU (34%) Vitamin C: 40mg (48%) Calcium: 76mg (8%) Iron: 1mg (6%)

Chines Cooking