Name: Mustard Cabbage Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Ingredients: 1 tablespoon vegetable oil; ½ pound boneless chicken breasts, thinly sliced; ¼ cup chopped onion; 1 tablespoon grated ginger; 2 cloves garlic, minced; 8 cups chicken broth, or more to taste; 12 frozen pot stickers; 6 cups chopped mustard cabbage (mustard leaves); 2 (3 ounce) packages ramen noodles (without flavor packet); 1 teaspoon soy sauce, or to taste; salt and ground black pepper to taste

Heat oil in a 4-quart pot over medium-high heat. Add chicken, onion, ginger, and garlic. Stir-fry until chicken is no longer pink inside, 6 to 7 minutes. Pour in broth and bring to a boil.

Add pot stickers; cook until heated through, about 5 minutes. Add mustard greens and noodles and cook until tender, about 5 minutes. Season with soy sauce, salt, and pepper.

Cook's Notes:

We add Hawaiian-style saimin noodles depending if we have them or not.

Substitute pork loin for chicken if desired. Add other veggies such as sliced mushrooms and carrots, whatever you like!

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Mustard Cabbage Soup

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Mustard Cabbage Soup

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