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Flu Fighting Mustard Green and Sweet Potato Soup

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“Another medicinal Chinese soup from Grace Young's The Wisdom Of The Chinese Kitchen.It is naturally high in Vitamin C and is used to fight colds and the flu.The sweet potatoes start to dissolve in the broth and sweeten it ;otherwise this is a really bland soup,though I find it's simplicity a bit refreshing if you are already sick.For medicinal purposes the tradition is that the soup be cooked a full 3 hours.It actually tastes better if you only cook it for about 1 hour though.You could add small bits of pork and a touch of salt to make it more flavourful.”
READY IN:
3hrs 5mins
SERVES:
4
YIELD:
6 cups
UNITS:
Metric

Ingredients Nutrition

  • 453.59 g broad leaf mustard greens (dai gai choy)
  • 1 large sweet potato
  • 1419.54 ml water

Directions

  1. Wash the mustard greens very thoroughly in several changes of water.When you think they are clean,wash them again!
  2. Cut the greens into 1'' peices.Peel and cut the sweet potato into large chunks.
  3. Bring all ingredients to a boil,reduce the heat to low and simmer,covered ,for 3 hours.
  4. Serve hot.

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