Sour Mustard Greens and Beef Soup recipe - ingredients, nutrition and when to eat it
This Chinese-style soup is made by simmering tangy pickled cabbage, beef, and glass noodles together in one pot.
This Chinese-style soup is made by simmering tangy pickled cabbage, beef, and glass noodles together in one pot. The rich beef flavor pairs with the bright acidity of the pickled cabbage, making it a hearty choice for lunch or dinner on a chilly day.
Chinese · 45 minutes to cook
Tips: Pickled cabbage varies in sourness and saltiness, so add the soy sauce a little at a time at the end.
Tips: Glass noodles can turn soggy if left in the broth too long, so cook them just before serving.
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Ingredients (1 serving)
- Beef brisket — 100 g
- Salted napa cabbage — 80 g
- Glass noodles — 35 g
- Beef broth — 350 ml
- Green onion — 15 g
- Garlic — 5 g
- Ginger — 3 g
- Cooking oil — 5 ml
- Doubanjiang — 5 tsp
- Soy sauce — 5 ml
- Sichuan pepper — 0.5 g