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Easy Esselstyn Diet Recipes with Pictures: Chinese Mustard Green Soup

 

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Quick Meals: 071

Chinese Mustard Green Soup

over Soba Noodles

 

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Lunch

 

Dinner

This is a quickly and easily prepared light soup.

Served

Mustard greens have a light peppery taste and soft texture and are contrasted with the sweetness of dark raisins making a great refreshing soup that goes well with buckwheat noodles (Soba).

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Get in Advance:

1 bunch of Chinese Mustard Greens torn into 1 inch pieces, stems reserved

1/2 medium yellow onion, chopped

2 large garlic cloves, minced

2 cup of low-salt low-fat vegetable broth

½ teaspoon of Chinese 5-Spice

½ teaspoon of Bragg’s Liquid Aminos

¼ cup of dark raisins

 

Have On Hand:

Crisp bread

 

You may use instead of Chinese mustard greens baby Bok Choy, or collard greens.

Ingredients

 

Recipe

(Adapted and expanded various web resources)

 

For 2 portions. Total prep-time 35 min.

 

Preparing the soft vegetables

Half the onion across and then chop into ¼ in pieces

Mince garlic

 

Prepare the Chinese Mustard Greens

Wash the leaves thoroughly

Reserve the lower stems

Tear green into 1 inch pieces

 

Braising and cooking

In hot dry sauce pan add onions and green’s stems and stir until onions start to brown – 5 min

Add  garlic and stir for 1 min

Reduce heat add 2 cup of vegetable broth and solubilize caramelized layer.

Add and stir in Chinese 5-Spice and Liquid Aminos

Add torn greens and ¼ cup of raisins, fold under broth, and simmer for 15-20 min.

While simmering

Start and cook soba noodles

 

Serve right away with crisp bread and if you like green salad

 

Workplace

Getting ready for braising and blanching

 

Braising onions and mustard green stems

 

 

After decaramelizing with vegetable broth

 

Torn mustard green leaves added

 

 

 

Cooked soup

 

Prepared

 

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