Best Mustard Cabbage Soup Recipes

MUSTARD CABBAGE SOUP

Mustard Cabbage Soup image

My mom used to make this for us when we were growing up, with all kinds of variations. My daughter loves mustard cabbage because of it.

Provided by Joanne

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 40m

Yield 6

Number Of Ingredients 11

Ingredients

1 tablespoon vegetable oil
½ pound boneless chicken breasts, thinly sliced
¼ cup chopped onion
1 tablespoon grated ginger
2 cloves garlic, minced
8 cups chicken broth, or more to taste
12 frozen pot stickers
6 cups chopped mustard cabbage (mustard leaves)
2 (3 ounce) packages ramen noodles (without flavor packet)
1 teaspoon soy sauce, or to taste
salt and ground black pepper to taste

Steps:

Heat oil in a 4-quart pot over medium-high heat. Add chicken, onion, ginger, and garlic. Stir-fry until chicken is no longer pink inside, 6 to 7 minutes. Pour in broth and bring to a boil.
Add pot stickers; cook until heated through, about 5 minutes. Add mustard greens and noodles and cook until tender, about 5 minutes. Season with soy sauce, salt, and pepper.

Nutrition Facts : Calories 334.5 calories, Carbohydrate 43.4 g, Cholesterol 27.6 mg, Fat 10.2 g, Fiber 2.8 g, Protein 16.5 g, SaturatedFat 3.1 g, Sodium 2016.3 mg, Sugar 3.1 g

PORK AND MUSTARD CABBAGE SOUP

Pork And Mustard Cabbage Soup image

Number Of Ingredients 7

Ingredients

1/4 pound lean pork
1/2 pound mustard cabbage
6 cups Stock, Chicken, favorite stock or water
3/4 to 1 teaspoons salt
1/2 teaspoon sugar
1 dash pepper
1 teaspoon soy sauce

Steps:

1. Sliver pork. Cut cabbage leaves in 1-inch sections. 2. Bring stock to a boil. Add pork and simmer, covered, about 5 minutes. 3. Add cabbage and simmer, covered, 5 minutes more. Stir in salt, sugar, pepper and soy sauce. VARIATIONS: * For the pork, substitute 1/4 pound smoked ham or 1/4 cup dried shrimp (soaked). * For the mustard cabbage, substitute round cabbage, shredded. * In step 3, add with cabbage, 1/2 cup each water chestnuts and bamboo shoots, both sliced. * Add 1 to 2 ounces peastarch noodles (soaked) at the very end, only to heat through. * Poach a Chinese salt egg and float on the soup as a garnish. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves