Mustard Greens Soup
Recipe compliments of Lisa Ramirez, Assistant Farm Manager 2012 season.
INGREDIENTS:
8 cups low-sodium chicken stock or vegetable stock
1 medium onion sliced
4 garlic cloves, minced
1 tablespoon grated ginger root
2 cups sliced shiitake mushrooms
4 cups sliced fresh mustard greens
1 tablespoon light soy sauce 2 tablespoons toasted sesame oil
splash rice vinegar
2 egg, beaten
2 cups cooked long-grain white rice, hot
DIRECTIONS:
Rice
1C long grain white : 2C water
Drizzle sesame oil & rice wine vinegar in pan. Add rice and heat rice for a few minutes. Add water. Bring to a boil. Reduce heat and simmer for 30 min. Turn off heat and let sit for 15min. Fluff with a fork.
Soup
Heat 2 tablespoons of the sesame oil in a large saucepan and add the garlic and onion. Saute until the onion becomes just tender. Drizzle pan with rice vinegar and soy sauce and add ginger, mushrooms and greens. Cook 3 minutes or until greens collapse. Add stock and bring soup to a boil. Reduce to a simmer and pour the beaten egg slowly over the top of the soup and gently stir in.
Place 1/2 cup rice in each bowl. Ladle soup over the top and enjoy!
INGREDIENTS:
8 cups low-sodium chicken stock or vegetable stock
1 medium onion sliced
4 garlic cloves, minced
1 tablespoon grated ginger root
2 cups sliced shiitake mushrooms
4 cups sliced fresh mustard greens
1 tablespoon light soy sauce 2 tablespoons toasted sesame oil
splash rice vinegar
2 egg, beaten
2 cups cooked long-grain white rice, hot
DIRECTIONS:
Rice
1C long grain white : 2C water
Drizzle sesame oil & rice wine vinegar in pan. Add rice and heat rice for a few minutes. Add water. Bring to a boil. Reduce heat and simmer for 30 min. Turn off heat and let sit for 15min. Fluff with a fork.
Soup
Heat 2 tablespoons of the sesame oil in a large saucepan and add the garlic and onion. Saute until the onion becomes just tender. Drizzle pan with rice vinegar and soy sauce and add ginger, mushrooms and greens. Cook 3 minutes or until greens collapse. Add stock and bring soup to a boil. Reduce to a simmer and pour the beaten egg slowly over the top of the soup and gently stir in.
Place 1/2 cup rice in each bowl. Ladle soup over the top and enjoy!