Hunan Sour Soup with Pork and Pickled Mustard Greens
A vibrant, tangy broth featuring tender pork and pickled mustard greens, evoking Hunan's love of fermented flavors. This asian-inspired soups ready in about 35 minutes pairs pork tenderloin, chicken broth, pickled mustard greens for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz pork tenderloin
- 2 cups chicken broth
- 1 cup pickled mustard greens
- 1 tbsp dried shiitake mushrooms
- 2 tbsp vegetable oil
- 3 cloves garlic
- 1 tbsp rice wine
- 1 tsp cornstarch
- 2 tbsp water
- 1/2 tsp sugar
Instructions
- Step 1: Thinly slice pork tenderloin into 1/4-inch strips. Soak dried shiitake mushrooms in warm water for 15 minutes, then slice. Thinly slice pickled mustard greens.
- Step 2: Heat vegetable oil in a pot over medium heat. Add sliced garlic and cook for 30 seconds until fragrant. Add sliced pork and stir-fry for 2 minutes until no longer pink.
- Step 3: Pour in chicken broth, add soaked shiitake mushrooms, pickled mustard greens, rice wine, and sugar. Bring to a gentle simmer and cook for 8 minutes until pork is tender.
- Step 4: Mix cornstarch with water in a small bowl, then stir into the soup. Cook for 2 more minutes until the soup thickens and coats the back of a spoon.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Hunan Sour Soup with Pork and Pickled Mustard Greens take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Hunan Sour Soup with Pork and Pickled Mustard Greens?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork tenderloin from drying out.
Can I substitute ingredients in Hunan Sour Soup with Pork and Pickled Mustard Greens?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Hunan Sour Soup with Pork and Pickled Mustard Greens for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Hunan Sour Soup with Pork and Pickled Mustard Greens?
Asian soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Very good for a 15-minute recipe. Would bump up the spice level though.
