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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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