Vegetarian Mustard Green Soup

Light, clear, quick and healthful – a perfect soup to accompany a Chinese meal. You can easily make this vegan by using vegetable broth or water. What’s not to like?

ingredients:

  • 1 small head Chinese mustard greens (more on that vegetable in the Chinese Mustard Greens with Pressed Beancurd post)
  • 1 qt broth or water
  • 1 medium carrot
  • 5 fresh shiitake mushrooms, stems reserved for making broth
  • 1 tsp salt

method:

  1. Separate the stalks of the mustard greens, then soak in cool water, rinse and repeat until no grit remains at the bottom of the sink or bowl.
  2. Cut the greens into bite-size pieces and set aside.
  3. Bring the broth to a boil.
  4. Cut the carrot into 1/8″ thick slices on the diagonal (or you can get fancy and make carrot flowers by cutting grooves down the length of the carrot, then slicing 1/8″ thick across.
  5. Cut the mushroom caps into bite-size pieces, either quarters or halves will usually do.
  6. Add the mushrooms and carrots to the broth, and bring back to a boil. Reduce to a simmer and cook for approximately 5 m, or until carrots are almost tender.
  7. Add the mustard greens and cook just until the stems are crisp-tender.
  8. Adjust the seasoning and serve.

nutritional data:

In short, a nutritionista’s dream! I have used vegetable broth for the liquid and estimated that you will have approximately 2 c of chopped greens. If you are watching your sodium intake, play with the amount of salt you use. The recipe serves 4 as part of a larger meal, and the figures given are per serving.

  • Total calories 26, calories from fat 1
  • Total fat 1 g, saturated fat 0 g
  • Cholesterol 0 mg
  • Sodium 309 mg
  • Total carbs 6 g, dietary fiber 2 g, sugars 1 g
  • Protein 1 g

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3 Responses

  1. Very delicious. I am looking for ways to increase my Vegan menu approaches and I like this very much. The simplicity makes the primary ingredients stand on their own, very nice!

  2. I agree – and I find much of vegan cooking to be this way: start with great ingredients and just let them shine! There’s a lot less layering of flavors (don’t get me wrong – that can be fabulous also!) so it’s a great way to train our palates to appreciate the true flavor of food.

  3. i love this soup… i used similiar ingredients as yours…

    check out my version!!!

    http://spaghettofu.blogspot.com/2009/06/chinese-mustard-greens-soup.html

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