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Mustard Cabbage Soup

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"My mom used to make this for us when we were growing up, with all kinds of variations. My daughter loves mustard cabbage because of it."
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40 m servings 335
Original recipe yields 6 servings


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  1. 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.
  2. 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!

Nutrition Facts

Per Serving: 335 calories; 10.2 43.4 16.5 28 2016 Full nutrition

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