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Pork and Pickled Mustard Greens Soup
Source: dLife



Rating:
Prep Time: 10 minutes
Cook Time: 25 minutes
Difficulty: Easy

Nutrition Facts

Makes 4  -  6 servings
Amount Per Serving
Calories 466.0
Total Carbs 7.6 g
Dietary Fiber 0.4 g
Sugars 1.6 g
Total Fat 35.7 g
Saturated Fat 10.7 g
Unsaturated Fat 7.4 g
Potassium 431.9 mg
Protein 25.8 g
Sodium 931.5 mg
Dietary Exchanges
5 1/2 Fat , 1 Vegetables , 3 Meat , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients Directions
  1. Cut the pickled mustard leaves into bitesize pieces. Taste, if they are too salty, soak them a little longer.
  2. Drain the cellophane noodles, discard soaking water, and cut them into pieces 2 inches long.
  3. Heat oil in a small frying pan and add garlic and stir-fry until golden. Place in a bowl and set aside.
  4. Pour stock into pan, bring to boil.
  5. Add the pork ribs and simmer gently for 10-15 minutes. Add the pickled mustard leaves and cellophane noodles. Bring back to boil. Season to taste with Thai fish sauce, sugar and ground black pepper.

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