Simplest Shan Soup by Nang Feraya
6 cups beef or pork stock
4 medium tomatoes
2 green chillies
4 cups tender sprigs mustard leaves (chayote OR pumpkin OR gourd)
1 soybean wafer OR 1 teaspn. canned bean paste
1 bunch garlic tops or spring onions
1 ½ teaspoons.oil
1. Bring stock to boil. Slice tomatoes and add with whole chillies and salt to stock. Boil till aroma and taste of chillies and tomatoes are obtained.
2. Prepare mustard leaves by snapping off tender parts in 1 to 2 inch pieces. Add to boiling stock.
3. Prepare soybean wafer by toasting it, then cooling it and pounding as soon as cool. When mustard leaves are tender, add soybean powder. Correct for salt.
Cut garlic greens in 1 ½ inch lengths. Heat oil and fry till greens are brown and oil is aromatic. Combine quickly with ladlefuls of hot soup, pouring back into soup pot and repeating till sizzling stops.