This very quick cooking Chinese Mustard Green Soup is an excellent flavorful and light soup. Served with rice it makes a nice meal. You may use Bok choy for a less spicy soup. However, the soup will lose some of its color and spicy hardiness Bok Choy is lighter in color and in flavor. To make this soup more substantial add any shredded meat to it, turkey, chicken, beef or pork are ideal additions to the soup.
Ingredients
1/2 pound (about 4 cups sliced) mustard greens or bok choy
1 quart chicken stock
1 tablespoon fresh gingerroot, grated
4 ounces sliced mushrooms, about 2 cups
1 teaspoon low-sodium soy sauce or to taste
1/2 teaspoon sesame oil*
Dash of hot pepper.* (optional)
Directions
Slice the greens into thin strips. Heat the chicken stock in a saucepan and add gingerroot. Bring to a boil and stir in sliced mushrooms. Stir in the sliced greens and the soy sauce. Cook for 3 minutes. Add sesame oil and serve with hot rice on the side.
*If you use hot sesame oil, so no need to add dash hot pepper. I use Roland brand Hot Sesame Oil.
Hint:
Serve rice in a bowl and spoon the cooked greens along with broth over the rice. Add a little extra sesame oil to the dish.
Serve the broth in a cup with a slice of hot buttered corn bread before going to bed. Some people enjoy this soup when a small square of corn bread is placed in a bowl and soup is ladled over the bread.
Serves 4
If you are interested in learning about cooking Chinese-stye, Mastering the Art of Chinese Cooking
has good step-by-step directions and pictures to guide you. It is not available directly from Amazon, but it is available from various Amazon associates. I noticed that it is available in paperbook, since I am not familiar with that version, I recommend purchasing the hardcover copy. Another good Chinese cooking cookbook is Florence Lin's Cooking with Fire Pots, first printed in 1979 by Hawthorne. If you happen to see it, my advice is to grab it. No pictures but authentic recipes. 
