Chinese · Lunch
Pork and Pickled Mustard Soup
A Sichuan-style clear broth soup built from thin-sliced pork loin and suan cai (pickled mustard greens), simmered with ginger, white pepper and Shaoxing wine. The pickle's sourness cuts the pork's richness, finished with scallion and sesame oil for a light, tangy, savory bowl.
$4
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
287Calories
31.2gProtein
12.8gFat
8.1gCarbs
2.1gSugar
1.8gFiber
1380mgSodium
82mgChol
4.2gSat Fat
490mgPotassium
40mgCalcium
1.4mgIron
0.6mcgVitamin B12
7mgVitamin C
low-carb
low-calorie
rich-umami
thirty-min-meals
hidden-gems
low-calorie
Instructions
1
Slice the pork loin against the grain into thin strips, toss with cornstarch and Shaoxing wine, and set aside 5 minutes.
2
Rinse the pickled mustard greens under cold water, squeeze dry, and slice thinly into strips.
3
Warm the sesame oil in a small pot over medium heat, add ginger and scallion whites, and sauté 30 seconds until fragrant.
4
Add the pickled mustard greens, stir 1 minute until glossy, pour in stock and water, and simmer over medium-high heat 4 minutes until steady bubbles form.
5
Slide the marinated pork strips into the simmering broth one at a time and simmer over medium heat 3 minutes until opaque white.
6
Stir in soy sauce and white pepper, taste, and add salt only if needed given the pickle's saltiness.
7
Ladle the soup into a bowl and scatter the scallion greens over the top to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g pork loin
- 5.2 oz150g pickled mustard greens, rinsed
- 2 cup480ml chicken stock
- 1 cup240ml water
- 2 tsp2 tsp ginger, fresh
- 22 scallion
- 1 tsp1 tsp light soy sauce
- 2 tbsp2 tbsp Shaoxing wine
- 1/2 tsp1/2 tsp white pepper
- 1 tsp1 tsp cornstarch
- 1 tsp1 tsp sesame oil
- 1/2 tsp1/2 tsp salt
