Mustard Greens and Fresh Ginger Broth (Da Jie Cai Sheng Jiang Shui)

Why people make this broth

Large mustard greens are widely grown across southern China and are the same leafy vegetable behind preserved classics like Sichuan ya cai, Cantonese ham choy (pickled sour mustard), and Chaozhou preserved vegetables. In its fresh form, mustard greens are mildly pungent, slightly cool in nature, and have long been used as a household remedy at the first hint of a cold: a stuffy head, a little chill, a tight neck. Simmered with ginger, the broth gently encourages perspiration, which in traditional thinking helps the body release the external pathogen. The combination is warming without being fiery, and the light sweat that follows drinking it warm is believed to provide significant relief. Nourilo notes this is particularly well-suited to the dry autumn season in southern China.

Method

1. Wash mustard greens thoroughly and cut into large pieces.
2. Place mustard greens and ginger slices in a pot with 1.8 L of water.
3. Bring to a boil, then reduce heat and simmer for 30 minutes until reduced to about 900 ml.
4. Serve warm. If lean pork is desired, add it with the other ingredients at the start.
5. Drink while warm and rest afterward; a light sweat is expected and beneficial.

Nourilo’s Tips

This broth is simple and quick to make — it should be the first thing you reach for when you feel a cold coming on. It can be cooked with lean pork to make a more filling soup suitable for the whole family. If the mouth feels dry and bitter at the same time, add a couple of pieces of firm tofu for a more balanced effect.