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
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.