I was a little bit under the weather these days. The combination of the cold weather with non-stop rainy days has not been helping either. With a moment like this, I usually ‘crave’ for something soupy. I don’t think I can handle heavy or hearty food. I am not into chicken noodle soup – well, not this time. Don’t get me wrong; I love chicken noodle soup, but just not this time. What comes to mind is Sop Kuah Daging Babi Sawi Asin (Pickled Mustard Green Soup with Pork).
In Asia, Pickled Mustard Green Soup with Pork is the equivalent of ‘chicken noodle soup’ – one of the soups to go to when you are a bit under the weather. Or, for those who drink, it is a good hangover soup to consume. When I was growing up, my mom cooked it a lot. I thought it’s a Chinese Indonesian dish. But, I just found out that there is this version of soup in Thailand or Vietnam.
This pickled mustard soup is very refreshing with a savory and tangy taste to it. The taste of sour mustard is not too overwhelming because the pork broth balances it out. You can find the pickled sour mustard easily in an Asian grocery store. I usually find the vacuum-sealed package in a frozen section. Apparently, there is a can version too. Anyhow, give this soup a try, will you?
Note: It depends on the brand, but I find that, it is better to wash the pickled sour green mustard at least twice. You can reduce the saltiness of the green mustard by washing it.
1 lb pork loin – sliced thin
2 cloves garlic – minced
1 pack pickled mustard green (about 10 oz)
½ medium-sized onion – chopped
1 teaspoon white pepper
4 cups of water
Wash the pickled mustard green, at least twice, to ensure that it is clean and your dish will not be too salty.
Boil the water in a deep pot. Once it is boiled, add garlic, onion and pork. Cook for about 10 minutes.
Add the pickled mustard green and white pepper. Lower the heat and let it simmered for another 5 minutes to ensure that everything is cooked thoroughly. You can add salt if it is not salty enough.