This very quick cooking Chinese Mustard Green Soup is an excellent flavorful and light soup. Served with rice it makes a substantial meal. You may use Bok choy for a less spicy soup. However, the soup will lose some of its spicy hardiness. Bok Choy is lighter in color and in flavor.

Ingredients

1/2 pound (about 4 cups sliced) mustard greens or bok choy
1 quart chicken stock
1 tablespoon fresh gingerroot, grated
4 ounces sliced mushrooms, about 2 cups
1 teaspoon low-sodium soy sauce or to taste
1/2 teaspoon sesame oil
Dash of hot pepper.

Slice the greens into thin strips. Heat the chicken stock in a saucepan and add gingerroot. Bring to a boil and stir in sliced mushrooms. Stir in the sliced greens and the soy sauce. Cook for 3 minutes. Add sesame oil and serve with hot rice on the side.

Hint:

Serve rice in a bowl and spoon the cooked greens along with broth over the rice. Add a little extra sesame oil ove the dish.

Serve the broth in a cup with a slice of hot buttered corn bread before going to bed. Some people enjoy this soup when a small square of corn bread is placed in a bowl and soup is ladled over the bread.


Serves 4