Mustard Greens with Salty Egg Soup

Soup Name: Mustard Greens with Salty Egg Soup

Traditional Chinese Name: 芥菜鹹蛋湯 (jiècài xián dàn tāng)

Introduction:
A quick boil soup that is easy to make while stimulating the senses.  The salted egg really brings lots of flavor to this otherwise slightly bitter soup.  It’s distinct taste is refreshing and this soup is great in removing heatiness and cooling the body.

What Ingredients are required?

1 pound of fresh pork bones (optional)
1 pound of fresh mustard greens
2 slices of fresh ginger
2 salted duck eggs
2-3 L of water

How do I prepare it?

  1. Wash mustard greens
  2. When your soup water boils, add in fresh ginger and mustard greens
  3. Crack salted egg into a bowl and release slowly into soup (keeping the egg yolk whole) – some people will remove the egg yolk and just use the egg whites
  4. Boil on high heat for 30 minutes
  5. Serve and enjoy!

Any benefits?

  • Excellent soup for relieving heatiness
  • Flavorful vegetarian soup (meatless)
  • A non-old-fire soup that can be made in approximately half an hour

Any precautions?

  • Mustard greens have a slightly bitter taste, so don’t overuse
  • Pregnant woman in their first trimester take caution as cooling soups can cause contractions
  • Salted duck eggs are super salty and high in cholesterol

Mustard Greens

Ingredient Name: Mustard greens, mustard, leaf mustard, white mustard, Chinese mustard, Indian mustard, Bassica juncea, green mustard cabbage

Traditional Chinese Name: 芥菜 (jiècài)

What is this?

  • A species of the mustard plant in which looks like a headless cabbage
  • Long pale green leaves that are secured at the base
  • The taste is slightly bitter with horseradish mustard flavor
  • There are many variations and types of mustard greens
  • Found commonly in Indian, Japanese and Chinese cuisine

How do I prepare it?

  • Separate the leaves as necessary and wash under warm water
  • For soups, you can cut into smaller edible pieces of leave as whole pieces

Where can I buy this?

  • Available in wet marts in Hong Kong
  • Sometimes available in western supermarkets
  • Often available as prepacked preserved mustard greens (with a sour taste)

What is the cost?

  • A medium sized bunch (with approximately 6-7 large leaves – as pictured) cost around $10 HKD

Any benefits?

  • Excellent source of Iron and Zinc
  • High in Vitamin A and Vitamin C
  • Is low in saturated fat and cholesterol

Additional Information:

  • It is considered a cooling vegetable so pregnant women (earlier than 3 months) take caution as cooling foods tend to cause contractions

References:

Spica Prunellae

Ingredient Name: Spica prunellae, prunella spike, prunellae spike, fruit spike, self heal fruit spike

Traditional Chinese Name: 夏枯草 (xià kūcǎo)

What is this?

  • The sun-dried and withered spikes of a perennial herb called Prunella Vulgaris plant (purple in color when bloomed)
  • Cultivated and grown mainly in China
  • Extremely common in heat-reducing drinks

How do I prepare it?

  • Rinse in warm water
  • Add directly to soups or drinks
  • For drinks, use a strainer to separate as the plant sometimes disintegrates into little pieces

Where can I buy this?

  • Available in wet marts in Hong Kong
  • Available in herbalist shops
  • Often sold in packages with other ingredients (for ease of boiling)

What is the cost?

  • Very affordable
  • 50 g cost around $5 HKD (large bunch)

Any benefits?

  • Helps lower blood pressure
  • It is a cooling food and assists in reducing heatiness and symptoms associated with heatiness
  • Can aid in phlegm reduction and reduces swelling

Additional Information:

  • Extremely cooling ingredient so menstruating and pregnant women (earlier than 3 months) take caution

References:

Yellow Beans

Ingredient Name: Yellow beans, Peruano beans, canary beans,

Traditional Chinese Name: 黃豆 (Huángdòu) – literal translation of “yellow bean”

What is this?

  • A type of common bean that is yellow (pale yellow or beige), roundish and oval in shape
  • They are usually about 1cm in length and have a thick skin
  • Very common in Asian and Mexican cuisines
  • Used in dishes, stews, desserts and soups

How do I prepare it?

  • Rinse in warm water
  • Can be used in dishes or soups cut in larger pieces or as a whole stalk
  • It is usually used in small amounts to enhance flavors

Where can I buy this?

  • Available in wet marts in Hong Kong
  • Also available prepackaged in supermarkets

What is the cost?

  • Very affordable
  • 40g cost around $5 HKD

Any benefits?

  • Excellent source of soluble fibre which can help eliminate cholesterol from the body
  • Low in fat and high in protein
  • High-potassium and low in sodium
  • Helps eliminate excess moisture from the body

Additional Information:

  • For dried beans, be sure to thoroughly soak and cook as uncooked beans can cause indigestion

References:

Fish Maw with Seabed Coconut and Pork Bones

Soup Name: Fish Maw with Seabed Coconut and Pork Bones

Traditional Chinese Name: 海底椰花膠豬骨湯 (hai di ye huā jiāo zhū gǔ tāng)

Introduction:
Fish maw is usually associated with a chicken soup base, but it is just as ideal with pork.  This soup is not naturally that flavorful (as fish maw itself has no taste and neither does dried lily bulb).  The seabed coconut gives it a slightly sweet tinge, but you can consider adding some vegetables (like corn or carrots) to further enhance the flavor.  Salt to taste as necessary – although it’s still refreshing without the salt.

What Ingredients are required?

1 pound of fresh pork bones
5-6 fresh seabed coconut (dried will suffice)
1-2 pieces of dried fish maw
1 piece of dried tangerine peel
20 g of dried lily bulb

1 teaspoon of salt (for marinating pork)
2-3 L of water

How do I prepare it?

  1. Marinate pork in salt overnight (to expel the fire in the pork)
  2. Soak your dried fish maw in warm water (for at least 4 hours)
  3. Boil your soup water
  4. In a separate pot, boil water to blanch your pork
  5. Wash dried lily bulb, tangerine peel and seabed coconut
  6. Cut up the fish maw into edible pieces (optional)
  7. When your soup water boils, add all the ingredients together
  8. Boil on high heat for 30 minutes, reduce to a medium boil for another 2 hours
  9. Serve and enjoy!

Any benefits?

  • Excellent for nourishing the lungs or relieving cough symptoms
  • Ideal source for collagen
  • Soup is neutral and ideal for confinement, pregnancy and children

Any precautions?

  • If boiled too long, the fish maw will slowly disintegrate which naturally thickens the soup