Bittersweet Mustard Greens Soup.

Bittersweet Mustard Greens Soup. 

I’m one of those with a old soul and probably old tastebuds as I like food with some amount of bitterness. Mustard Greens soup is one such soup and its delicious with some umami added. Traditional Taiwanese soup likes to add chicken umami, whereas for me, I prefer adding umami from the sea - these clams take far less time to cook than chicken. This time, I added Taiwanese cabbage, because spring-time cabbage is ridiculously sweet. 

Sweat the ginger and mushrooms. Next goes the mustard greens. To remove some of the bitterness, you can choose to blanch them in hot water first. 

Add Taiwan cabbage and simmer over a small flame. 

Put in the clams last so they maintain their plump and juiciness. 

Enjoy!