Mustard Greens and Shredded Pork Soup

Mustard Greens and Shredded Pork Soup

This **Chinese Pickled Mustard Green and Pork Thread Soup** is a light yet flavorful dish that highlights the perfect balance of savory pork and tangy pickled mustard greens. Tender pork threads, coated with pepper and starch for a silky texture, are gently sprinkled into a ginger-infused broth, ensuring a clear and delicate soup. The crisp pickled mustard greens add a refreshing crunch, while scallions and a drizzle of sesame oil enhance the aroma. What makes this recipe special is its simplicity—no soy sauce is needed, preserving the soup’s clarity and natural flavors. Quick to prepare yet deeply satisfying, this dish is a comforting classic that brings out the best in each ingredient. Enjoy a bowl of this delicious, clean-tasting soup with distinct textures and a harmonious blend of flavors!

15 Minutes
Medium
4 servings
Recipe Soup

Ingredients

Metric US
4 serving

Main Ingredients

🥩
pork
150g
🥩
pickled mustard green
100g

The aromatics

🧅
scallions
2 stalks
🧅
ginger
5g

The sauce & seasonings

🧂
pepper
1/4 tsp
🧂
starch
1 tsp
🧂
sesame oil
1 tsp

Instructions

1. Step 1

Step 1
Choose a suitable Chinese pickled mustard green, with a label indicating its Chinese origin.

2. Step 2

Step 2
After draining, you will see very fine and tender pickled mustard green threads, without any excess coarse skin. You can choose to rinse the pickled mustard green according to its specific characteristics.

3. Step 3

Step 3
Cut the pork into threads similar in size to the pickled mustard green threads, sprinkle with a small amount of pepper powder and mix well. Then, sprinkle with a small amount of starch and mix until the meat is evenly coated, keeping it dry and not letting it come into contact with water.

4. Step 4

Step 4
Prepare scallions and ginger.

5. Step 5

Step 5
Put water in a pot and add sliced ginger.

6. Step 6

Step 6
When the water is about to boil, do not directly add the meat threads. Instead, use your hand to grab the meat threads and sprinkle them into the pot. Be careful not to let the water overflow, or the starch on the meat will dissolve, and the soup will not be clear.

7. Step 7

Step 7
Add the meat threads to the pot and cook until they float to the surface. Remove the food residue, add the pickled mustard green threads, and season with a small amount of salt. Do not add soy sauce, as it will affect the color of the dish. Turn off the heat to keep the pickled mustard green crisp.

8. Step 8

Step 8
Sprinkle with scallions and drizzle with a few drops of sesame oil. Serve, and you will see that the soup is clear, the flavor is delicious, the meat threads are distinct, and the pickled mustard green is crunchy.

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