🥚🥬 Salted Egg Mustard Greens Soup - Hong Kong-style heat-clearing home-style soup

Editor's Preface

Salted egg and mustard greens soup is a classic Hong Kong home-style dish—clearing heat, detoxifying, and reducing internal heat, making it a perfect daily treat during the changing seasons! The sweet and fragrant mustard greens, the salty and savory salted egg, and the tender and smooth pork make this a simple, homely soup that's sure to delight the whole family. This time, we'll break down the steps for soaking the greens, adding the salted egg, and the precise heat control—all in one easy-to-make delicious soup!

Ingredients preparation

• 400-500g mustard greens (stems and leaves)

• 1 salted egg (fresh salted duck egg or cooked)

• 100-200g pork (lean/sliced)

• 3-4 slices of ginger

• About 1200ml of water

• 1 teaspoon light soy sauce

• 1/2 teaspoon sugar

• 1/2-1 teaspoon cornstarch (for marinating meat)

• 1 teaspoon oil

• A pinch of pepper

Detailed steps

🥬 1. Mustard processing

• Wash and cut the mustard greens into sections, separate the stems from the leaves, and remove the thick and fibrous roots to reduce the bitterness.

• Soak in water for 15 minutes to remove oxalic acid and reduce astringency.

🍖 2. Marinated meat slices

• Cut the pork into thin slices, add soy sauce, sugar, cornstarch, a small amount of oil and pepper, mix well and marinate for about 15-20 minutes.

🥚 3. Salted Egg Pretreatment

• Shell the salted eggs and separate the yolks and whites. Raw salted eggs can be cooked in broth, but cooked salted eggs can be used directly.

🍲 4. Soup preparation

• Add ginger slices and water to a pot and bring to a boil. Add the mustard greens stems first and cook for 1-2 minutes before adding the mustard greens leaves.

• Add salted egg yolks and pork slices and simmer for about 5-8 minutes until the pork slices are cooked and the aroma of salted egg seeps into the soup.

• Finally, add the salted egg whites and mix well. It will immediately become egg drop soup.

🥄 5. Taste and Finish

• Test the flavor. If it's a little bland, add a little salt or chicken powder. Add pepper to taste.

• Drink as soon as you turn off the heat to ensure it is smooth and residue-free.

Editor's Tips

• The ginger slices must be removed to remove the cold and neutralize the astringency of the mustard greens.

• The mustard greens are separated by stems and leaves so that they will not all rot and dry at once.

• Adding salted egg yolk early improves the soup color and egg aroma, while adding egg white at the end makes the soup clear.

• Do not overcook the meat, otherwise it will lose its smoothness.

• If you want to make it richer, you can add diced tofu or diced water chestnuts.

Eating experience 😋

The broth is lightly salty, the mustard greens are sweet, and the meat is tender and flavorful, making it a delicious and refreshing soup for everyone. This Hong Kong-style home-style soup warms both the heart and the stomach!

summary

Salted egg and mustard greens soup is ready in minutes! It's nutritious, easy to make, and perfect for the whole family. Knowing how to cook means knowing how to make it "mother's way"! 🥚🥬🍲