taiwanese

Pickled Mustard Green and Pork Rib Soup with Glass Noodles

Name: Pickled Mustard Green and Pork Rib Soup with Glass Noodles
Yield: 1 serving
Cuisine: taiwanese
Ingredients: 172 g pork ribs, small pieces; 90 g pickled mustard greens, chopped; 30 g glass noodles (mung bean vermicelli), dry; 11 g ginger, sliced; 4 g garlic, smashed; 11 g scallions, sliced; 7 g soy sauce; 0.75 g white pepper; 4 g sesame oil

This simmered dish pairs pork ribs, small pieces with pickled mustard greens, chopped, glass noodles, dry and ginger, sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Low carb

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

55 g Protein

35 g Carbohydrates

32 g Fat

3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

172g pork ribs, small pieces 416 kcal
90g pickled mustard greens, chopped 63 kcal
30g glass noodles (mung bean vermicelli), dry 111 kcal
11g ginger, sliced 9 kcal
4g garlic, smashed 6 kcal
11g scallions, sliced 4 kcal
7g soy sauce 5 kcal
1g white pepper 2 kcal
4g sesame oil 35 kcal

Cooking instructions

pickled mustard greens
Rinse pickled mustard greens briefly to remove excess salt; squeeze dry and chop.
pork ribs
Bring a pot of water to a boil. Blanch pork ribs 2 minutes, drain, and rinse to remove scum.
pork ribsgingergarlic
Return ribs to the pot with fresh water, ginger, and garlic; simmer gently 40 minutes.
pork ribspickled mustard greens
Add pickled mustard greens and continue simmering 10 to 15 minutes until ribs are tender and soup is tangy.
glass noodles (mung bean vermicelli)white pepper
Soak glass noodles in warm water 5 minutes, then add to the soup and cook 2 minutes. Season with white pepper and serve.