Pickled mustard greens soup
This light Chinese-style soup is based on the saltiness of pickled mustard greens. The saltiness will vary depending on the pickled mustard greens used, so if it's not salty enough, add more salt to adjust the flavor
How to make it
1
Lightly rinse the mustard greens to remove the salt and cut them into thin strips. Cut the cucumber into strips
2
Put hot water in a pot and heat it, then add the pickled mustard greens. Once it boils, add the cucumber. Taste it, and if it seems too salty, add more water
3
Add pepper and sesame oil, remove from heat, and serve in a serving dish
Ingredients for 2 people
-
- Zaay
- 30g
-
- Cucumber
- 1 bottle
-
- Hot water
- 250cc
-
- Pick it
- A little
-
- Sesame oil
- A little
[PR]
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