Pickled Mustard Green Soup

This pickled mustard green soup could really be great for a slow cooker/crockpot type of meal, but it is also super easy to pull off on the stovetop. Simmered pork ribs in the broth make for a flavor-loaded soup. With just a few pantry staples and almost no effort, you can whip up bowl after bowl of this tangy, briny pickled mustard green soup. Its savory, salty-sour broth will have you cozying up on the couch.

How to Make Mustard Green Soup

Marinate the pork ribs: Season ribs with garlic powder, chicken bouillon, ground white pepper, and soy sauce; let sit for at least 20 minutes.

Start the soup: Add the marinated ribs to a pot with water (no need to wait for the water to boil); simmer uncovered for 1 hour if using long/American-style ribs or 45 minutes for shorter cuts like English or Asian-style ribs.

Skim and prep: Remove any scum from the surface of the broth while simmering; meanwhile, rinse the pickled mustard greens thoroughly and cut into bite-sized pieces.

Finish cooking: Add the chopped mustard greens to the pot; cook for another 10–15 minutes until tender and flavorful.

Pork Ribs for Soup

If cooking this soup on the stove, using pork riblets will be more convenient than the back ribs. This is because you can chop them into shorter pieces and speed up the cooking time. However, the back ribs are more available in the grocery stores. If using the back ribs, you must at least separate each rib from the rib racks. Therefore, it is better to be cooked in a crockpot. If the butcher can chop them into one to two inches long for each piece, that will be perfect. These two types of ribs taste just the same but the back ribs are more meaty. You can read more clarification from tastingtable.com. I found my ribs at Costco and it said “St. Louis” pork ribs on the package. I love that they are shorter cut ribs and easy to separate.

Salty VS Sweet Pickled Mustard Green

When it comes to pickled mustard greens, you’ll typically find two varieties available – salty and sweet. The salty pickled mustard greens pack a super pungent, briny punch. They make the perfect contrasting flavor note for rich meats like pork ribs or chicken. Sweet pickled mustard greens deliver milder tanginess along with a subtly sweet flavor from added sugar. They pair especially nicely with seafood like shrimp or scallops. However, for this particular soup, it is better to use the sweet pickled mustard green to make sure the soup feels more comforting. Both salty and sweet pickled mustard greens can be found pre-made at most Asian supermarkets or from this link. You’ll find them packed in jars, vacuum-sealed bags or cans in the refrigerated section for optimum freshness. The great thing about pre-made pickled veggies is you get full tangy flavor without the hassle of fermenting them yourself. I often use the sweet pickled mustard green for Khao Soi topping.

Tips and Alternative Cooking Methods

• Wash the store bought pickled mustard well before cooking to remove extra salt that comes with it.
• Alternatively, you can add chicken bouillon to the soup later in the process in case your pickled mustard green is already salty.
• Do not wait for the water to boil. Add the ribs to the water and leave it alone until completely cooked. You know it is fully cooked when you see the meat shrink and shows more bones at the end of the piece.
• If making this soup in a crock pot, let the ribs slow cook for at least 5 hours. Then add the pickled mustard green during the last 10 -15 minutes.

More Soup Recipes that You’ll Love

• Khao Soi Chicken : This one use an instant pot to make it quick and easy
• Nam Ngiao : Thai Northern Noodle Soup
• Tom Yum Gai (Thai Hot and Soup Soup with Chicken) : Another comforting soup with bones that is super easy and delicious!
• Leng Saeb : Hot and Spicy pork ribs soup that is quick and easy in an instant pot.
• Winter Melon Soup : Mild but flavorful. Another way to make pork ribs soup.