Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Chinese Mustard Green Soup
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- #41641
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
4 cups low-sodium chicken stock
1 tablespoon grated ginger root
2 cups sliced mushrooms
4 cups sliced fresh mustard greens
OR
1 package frozen mustard greens
1 tablespoon light soy sauce
1/4 teaspoon salt
1/2 teaspoon toasted sesame oil
2 cups cooked long-grain white rice, hot
directions
Bring stock and ginger to a boil in a large saucepan. Add mushrooms and greens, and cook 3 minutes.
Stir in soy sauce, salt, and sesame oil. Place 1/2 cup rice in each bowl. Ladle soup over the top and enjoy!
added by
NJohn
nutrition data
165 calories, 4 grams fat, 29 grams carbohydrates, 16 grams protein per serving.
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