On these days of shelter-in-place, I tuck into a bowl of Mustard Green and Pork Soup to make my world warm and cozy. The hot broth enriched with pork, garlic, fresh ginger, and pungent mustard greens sends warmth throughout my body and hugs my soul. With a scoop of hot rice, the soup turns into a whole comforting meal in a bowl.

Variations of mustard green soup appear in many Hakka kitchens. The Hakka love mustard greens in many forms–fresh, pickled, salted, and preserved. In this simple version of the soup, bold, direct flavors come from just a few ingredients. Start by flavoring broth with crushed garlic and ginger slices. In this fast shortcut version, mix ground pork seasoned with garlic, salt, and pepper. Poach chunks of the pork mixture in the broth to instantly imbue the broth with meaty flavor. Alternatively, with lots of time at home, you can use chunks of pork butt or bone-in pork neck to slowly enrich the broth. Simmer until the meat is very tender. Then immerse loads of mustard greens into the hot soup. As the greens simmer in the broth, their mustard pungency leaches into the broth to contrast with the rich pork.

It’s so easy, you don’t need a recipe but if want one, look at page 26 in The Hakka Cookbook or below.

Sometimes I embellish the soup with the addition of sliced carrots and chunks of tofu, or replace the pork with chicken. In almost any variation, it is a feel-good meal.

Mustard Green and Pork Soup

Use almost any type or maturity of mustard green, from leafy to broad stem varieties. I prefer the young stalks of Chinese mustard greens that I find at the farmers’ market but you can use the curly leafy mustard greens from the supermarket.

Makes 6 to 8 servings as part of a multi-course meal or 3 or 4 whole meal servings

6 cups chicken broth homemade or purchased
3 thin slices fresh ginger, lightly crushed
2 large cloves garlic, crushed
8 ounces ground pork (see note following)
2 teaspoons minced garlic
1 teaspoon cornstarch
1/2 teaspoon salt, or to taste
1/4 teaspoon ground black pepper, or to taste
12 to 14 ounces mustard greens

1. In a 4-quart pan over high heat bring the broth, ginger, and crushed garlic cloves to a boil.

2. Mix the ground pork, minced garlic, cornstarch, salt, and pepper. Drop about 1/2-inch lumps of the pork mixture into boiling broth. Return to a boil, cover and simmer, until pork is no longer pink in center of thickest part (cut to test), 3 to 5 minutes. Skim off fat and discard.

3. Meanwhile, trim the tough stem ends off the mustard greens and discard. Cut the greens into pieces 2 to 3 long and about 1/2-inch wide, to make about 8 cups. Rinse and drain. When the pork is done, add the mustard greens, bring to a boil, and cook until bright green and tender crisp, 3 to 5 minutes. Add salt and pepper to taste. Ladle into bowls or a large serving bowl.

Note: For a richer soup, omit the ground pork, minced garlic, and cornstarch and replace with 1 1/2 pounds bite-sized chunks of bone-in pork neck or 12 ounces boneless pork butt, cut into 1/2 inch-chunks. Simmer pork, covered, until the meat is tender when pierced, 45 minutes to 1 1/4 hours, before adding greens. Add a little water or more broth, if some of the broth has evaporated.