Pickled Mustard Green Soup

Start by boiling a pork or chicken bone in a few (about 4) cups of water. After the bone is cooked, pour the liquid contents of the package into the soup (but don't put the mustard green in yet). Rinse the mustard green separately with fresh water (don't squeeze it, just rinse it off a bit). Cut the mustard green into one inch chunks and put those chunks into the soup. Boil it for a few minutes and taste. You can add 1-2 tbspsoy sauce for taste. Top with fried garlic and serve with jasmine rice.