Another medicinal Chinese soup from Grace Young's The Wisdom Of The Chinese Kitchen.It is naturally high in Vitamin C and is used to fight colds and the flu.The sweet potatoes start to dissolve in the broth and sweeten it ;otherwise this is a really bland soup,though I find it's simplicity a bit refreshing if you are already sick.For medicinal purposes the tradition is that the soup be cooked a full 3 hours.It actually tastes better if you only cook it for about 1 hour though.You could add small bits of pork and a touch of salt to make it more flavourful.
- Wash the mustard greens very thoroughly in several changes of water.When you think they are clean,wash them again!
- Cut the greens into 1'' peices.Peel and cut the sweet potato into large chunks.
- Bring all ingredients to a boil,reduce the heat to low and simmer,covered ,for 3 hours.
- Serve hot.
I didn't have the flu when I made this so can't testify to its usefulness in that manner. However, this is a soup that I would definitely use if not feeling well. I added a packet of chicken-flavored seasoning from a Ramen noodle packet. A second packet would do well if I were looking for heavier seasoning. I cooked this for 2 hours then re-heated it for lunch the next day. Comforting and healthy. This will go in my regular lunch menu whether I'm sick or not.