Mustard Pickle soup
A comforting, tangy soup made from aged mustard greens pickle, slow-cooked with tender meat and simple aromatics.
🤍 A Personal Note
This is one of my favorite soups.
It’s not something you make with fresh ingredients , it starts with homemade mustard greens pickle that have aged.
When the pickle becomes softer, more sour, and no longer crisp…
that’s when it’s perfect for this soup.
It’s a way of using something that might seem “past its best” and turning it into something deeply flavorful and comforting.
Ingredients (Serves 4)
aged mustard pickle (soft and sour)
pork neck bones or beef
1 piece ginger
onion
tomato
1 liter water
fish sauce
salt and pepper
peanut or almond optional
Garnish
green onions
cilantro
Before You Start
Use well-fermented mustard greens (soft, sour flavor)
Blanch meat first to keep broth clean
Method
1. Prepare the Meat
Blanch the pork neck bones or beef in boiling water briefly.
Drain and rinse.
👉 This helps create a cleaner broth
2. Build the Broth
In a pot, add:
blanched meat
water
ginger
Simmer until the meat becomes tender.
3. Prepare the Base
In a separate pan:
sauté onion and tomato
add mustard pickle and stir
👉 This step brings out the flavor of the pickle
4. Combine
Add the sautéed mixture into the soup pot.
Simmer together to blend the flavors.
5. Season
Add:
fish sauce
salt and pepper
Adjust to taste.
Finish
Garnish with green onion and cilantro before serving.
What to Look For
clear, slightly tangy broth
tender meat
soft, flavorful greens
❌ Common Mistakes
using fresh pickle → not enough depth
skipping blanching → cloudy broth
over-seasoning → overpowering sourness
Tip
The flavor comes from the balance between sour pickle and rich broth — adjust slowly.
🤍 Final Thought
This is not a fancy dish.
It’s simple, honest, and full of character.
Sometimes the best meals come from knowing how to use what you already have.
