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 Egg & Mustard Green Soup

                                              - Southern China


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Serves 4 to 6


This is a delicious Chinese peasant dish, easy to prepare and perfect for a quick lunch or supper on a cold day.


About cups of chicken stock or broth- ( homemade or commercial)

About half a white or yellow onion, cut into thin rings

2 or 3 cloves of garlic, chopped

1 or 2 thin slices of fresh ginger root, cut into thin slivers

1 star anis

About 2 cups of oriental mustard greens, chopped small


About 2 cups of cooked oriental noodles

1 peeled and sliced hard-boiled egg for each serving

Sesame oil

Dark soy sauce

Chinese chili sauce


Put the chicken stock into a pot large enough to hold it comfortably.  Add the next five ingredients and bring to a boil.  Reduce the heat to maintain a simmer, cover with a tight fitting lid and cook for twenty to thirty minutes, or until the mustard greens are tender.  Divide the noodles between individual bowls.  Ladle the soup over the noodles.  Place a sliced egg on top of each serving.  Serve, accompanied by sesame oil and dark soy and chili sauce to be added by each diner.

The English Country Kitchen

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is an online store offering you fine teas and herbs.  We have also collected an excellent selection of gourmet pepper, including Long Peppers from Bali.  You will be amazed by our selection of unique salts including Fleur de Sel, Pyramid Salt, Kosher Salt, Flake Salt and Hawaiian Red and Black salts.

        Copyright © 2008 - Geraldine Duncann

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