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Mustard Greens Soup

Picture
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!

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  • Home
  • 2020 Winter Pick Up
  • ABOUT
  • 2021 CSA Sign Up
  • Our Market
  • Our Produce
    • Crop List
    • Crop Profile
    • Recipes
  • Work With Us
  • Contact Us
    • Wish List
  • Farm Blog
  • Untitled