Sour Cabbage Fish Soup

Step 1

Slice the 1 lb fish fillets into 1-inch pieces and season with a pinch of salt and pepper. Set aside while you prep the vegetables.

Step 2

Rinse the 8 oz pickled mustard greens under cold water, then chop into bite-sized pieces. Slice the 1-inch ginger and mince the 3 garlic cloves.

Step 3

Heat the 2 tbsp vegetable oil in a large pot over medium heat. Add the ginger, garlic, and 4 dried red chilies; cook until fragrant, about 1 minute.

Step 4

Add the chopped pickled greens and stir-fry for 2 minutes to release their tangy flavor. Pour in the 4 cups broth and bring to a boil.

Step 5

Reduce heat to a simmer and add the fish pieces. Cook gently until the fish is opaque and flakes easily, about 5-7 minutes.

Step 6

Slice the 3 scallions into thin rounds. Ladle the soup into bowls and top with the scallions before serving.

Step 7

Taste and adjust seasoning with salt or extra chili if desired. Serve hot with rice if you like.