taiwanese

Pickled Mustard Green Soup with Pork Slices and Rice

This simmered dish pairs white rice, uncooked with pork loin, thinly sliced, pickled mustard greens and rice wine. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

44 g Protein

60 g Carbohydrates

25 g Fat

3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

57g white rice, uncooked 208 kcal
94g pork loin, thinly sliced 227 kcal
114g pickled mustard greens 80 kcal
368g chicken stock, low sodium 22 kcal
8g ginger, sliced 6 kcal
80g firm tofu, cubed 61 kcal
7g rice wine 9 kcal
1g white pepper, ground 2 kcal
4g sesame oil 35 kcal

Cooking instructions

Rinse rice and cook with 240 ml water; keep warm.
pickled mustard greens
Rinse pickled mustard greens briefly, then squeeze dry and slice. Taste; if very salty, rinse again.
pickled mustard greenschicken stockginger
Bring stock to a simmer. Add ginger and pickled greens; simmer 5 minutes.
pork loin
Add pork slices and cook 2-3 minutes until just done.
white ricefirm tofurice winewhite pepper
Season with white pepper and a small splash of rice wine. Add tofu and heat 1 minute without boiling hard.
Serve soup alongside rice (or pour a little broth over the rice).