Spicy Pork and Mustard Green Soup

INGREDIENTS

SERVINGS: 4

  • 1/2 pound ground pork

  • 2 cloves garlic finely chopped

  • 2 teaspoons finely grated peeled ginger

  • 1 teaspoon Sichuan peppercorns, crushed

  • 3/4 teaspoon crushed red pepper flakes

  • 1/2 teaspoon cumin seeds, coarsely chopped

  • 1 tablespoon vegetable oil

  • Kosher salt and freshly ground black pepper

  • 4 cups low-sodium chicken broth

  • 1 bunch mustard greens, torn (about 4 cups)

  • 4 scallions, thinly sliced

  • 2 tablespoons reduced-sodium soy sauce

  • 1 teaspoon fish sauce (such as nam pla or nuoc nam)

  • 8 oz. wide rice noodles

Also Try It With: Beet greens, kale, or turnip greens

INSTRUCTIONS

Mix pork, garlic, ginger, Sichuan peppercorns, red pepper flakes, and cumin in a medium bowl. Heat oil in a large pot over medium heat. Add pork mixture; season with salt and pepper and cook, stirring and breaking up with a spoon, until browned and cooked through, 8–10 minutes.

Add broth and bring to a boil; reduce heat and simmer until flavors meld, 8–10 minutes. Add mustard greens, scallions, soy sauce, and fish sauce and cook, stirring occasionally, until greens are tender, 5–8 minutes; season with salt and black pepper.

Meanwhile, cook noodles according to package directions; drain.

Divide noodles among bowls and ladle soup over.

 

Pork, SoupYve FontileaComment