The star of this soup? The mustard greens—the most pungent variety of greens from the cabbage family. However, when it’s cooked in broth, like here, the flavorful greens become significantly milder and create a wonderful contrast to the neutral-flavored bulgur. A soft-boiled egg ties the soup together—enjoy watching the runny yolk mix into the broth as you devour the bowl.
1 cup bulgur
4 eggs
4 cups Simple Chicken Broth or low-sodium store-bought chicken stock
1 bunch mustard greens, thick stems removed, coarsely chopped
Freshly ground black pepper
2 scallions, thinly sliced
2-inch piece ginger, julienned
2 celery stalks, thinly sliced
1 In a small pot, add the bulgur to 2 cups of water and bring to a boil. Cover, reduce the heat, and simmer for 10 to 15 minutes, until the bulgur is tender. Drain the bulgur and set aside.
2 Place the whole eggs in a small bowl. Bring a pot of water to a boil, and carefully pour the water over the eggs. Let sit for 8 minutes, or longer if a more-set egg is desired. Carefully peel the eggs and set aside.
3 In a medium stockpot, bring the broth to a simmer. Add the mustard greens, season with pepper, and cook until tender, 3 to 5 minutes.
4 Divide the bulgur between four bowls, and add 1 cup of broth to each bowl. Divide the mustard greens between the bowls. Add 1 egg to each bowl. Top with the scallions, ginger, and celery. Serve.
Substitution tip: If you can’t find mustard greens, feel free to substitute any other type of green. Turnip greens, collard greens, or spinach all work well. If you are using a green with thick stems, like turnip or collard greens, remove the stems before cooking.
Per Serving Calories: 257; Total Fat: 7g; Saturated Fat: 2g; Cholesterol: 208mg; Carbohydrates: 34g; Fiber: 8g; Protein: 18g; Phosphorus: 315mg; Potassium: 661mg; Sodium: 186mg