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.

For Crockpot / Slow Cooking Method

I am showing you exactly how my family made this soup for me when I was little. But honestly, I think there are a few things that we can improve from my family original pickle mustard green soup recipe so I will include it here. First, I wish that I implemented the traditional slow cooking method by browning the pork ribs before simmering to infuse more of meaty flavor into the broth. Then add them to the slow cooker or stock pot along with garlic powder, white pepper, soy sauce, chicken bouillon and water. Allow everything to simmer until the ribs are fall-apart tender, about 6 – 8 hours in the slow cooker or 1-2 hours on the stove. Finally, add the pickle mustard green about 10 -15 minutes before serving.

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.

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Back-Ribs-VS-Riblets
Back-Ribs-VS-Riblets

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.

 sweet green mustard pickle
sweet green mustard pickle
pickle mustard green soup

Pickled Mustard Green Soup

Mary Thatcher
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 broth make for a quick yet 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.
5 from 2 votes
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course dinner, lunch, Main Course
Cuisine asian, thai
Servings 4 serving
Calories 449 kcal

Ingredients
  

  • 2 lb pork ribs
  • 1 tsp garlic powder
  • 1 tsp ground white pepper
  • 2 tbsp soy sauce
  • tsp chicken bouillon
  • 2 liters water

Instructions
 

  • Chop the ribs into 2 inches long or at least separate each rib from the rib rack. Season with garlic powder, pepper, and soy sauce. Marinade for at least 20 minutes.
  • Meanwhile, start boiling water with medium-low heat and chop the green pickled mustard into bite sizes.
  • You do not need to wait for the water to be rolling boiled. Start dropping the pork ribs into the pot to continue cooking in medium – low heat. Do not stir the pot. Cook the ribs for 60 – 90 minutes. Cooking the ribs in lower heat and not stirring until it is cooked will give you a clear broth.
  • Once the pork is cooked, start skimming the scum out. You can check if the meat is cooked through by trying to cut it with a spoon. If you can cut the meat through with a spoon and there is no blood, the meat is cooked through.
  • Season the soup with bouillon and add the chopped green pickled mustard to the pot. Let the green pickled mustard cooked and release the flavor for another 10 minutes. Serve the soup as is or eat it with rice. Enjoy!

Video

@stickyricethaikitchen

Pickled Mustard Greeb Soup Ingredients Ingredients 2 lb pork ribs 1 tsp garlic powder 1 tsp ground white pepper 2 tbsp soy sauce 1 1/2 tsp chicken bouillon 2 liters water Full details @ https://stickyricethaikitchen.com/pickled-mustard-green-soup/ #mustard#mustardgreens#soupseason#asianfood#thaifood#winterfood#easyrecipe#tiktokrecipe#simplerecipe#soup

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Nutrition

Serving: 1.5cupCalories: 449kcalCarbohydrates: 1gProtein: 26gFat: 37gSaturated Fat: 12gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gTrans Fat: 0.4gCholesterol: 127mgSodium: 664mgPotassium: 413mgFiber: 0.3gSugar: 0.2gVitamin C: 0.1mgCalcium: 43mgIron: 2mg
Keyword pickled mustard green soup
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