This is a popular daily soup that not only tastes great, but is very good for digestion. The mustard leaves are a good source of fibre and the ginger gives us warmth during the wintertime
- 4 cups beef stock
- 4cm piece of ginger, bruised
- 1 tbsp vegetable oil
- 1 tbsp shallots, pounded
- 1 tbsp white spring onions, chopped finely
- 100gr lean minced beef
- 1 tbsp fish sauce
- ¼ tsp coarse black pepper
- ¼ tsp sea salt
- 150gr green mustard leaves, roughly chopped lengthways
Bring stock to the boil, add ginger. In a small frying pan heat oil. Add shallots and spring onions.
Sauté, stirring 1 min to release flavours. Add beef, salt, pepper and fish sauce and cook 1 minute until half cooked.
Add mustard leaves to stock and simmer 15 minutes on low heat.
Add beef to stock and cook a further 5 minutes.
Season to taste.
Serves 4 as a starter.