Spicy Pork and Mustard Green Soup
A warming Asian-inspired soup featuring ground pork seasoned with Sichuan peppercorns, ginger, and aromatic spices, served with tender mustard greens and rice noodles in a savory broth.
Ingredients
- •½ pound ground pork
- •2 cloves garlic cloves
- •2 teaspoons ginger
- •1 teaspoon Sichuan peppercorns
- •¾ teaspoon crushed red pepper flakes
- •½ teaspoon cumin seeds
- •1 tablespoon vegetable oil
- •to taste kosher salt and black pepper
- •4 cups low-sodium chicken broth
- •1 bunch mustard greens
- •4 whole scallions
- •2 tablespoons reduced-sodium soy sauce
- •1 teaspoon fish sauce
- •8 ounces wide rice noodles
Cooking Instructions
- 1.
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.
10 min
- 2.
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.
18 min
- 3.
Meanwhile, cook noodles according to package directions; drain.
8 min
- 4.
Divide noodles among bowls and ladle soup over.
2 min
