Spicy Pork and Mustard Green Soup

By cushey27

Ingredients

• ground pork
• garlic finely chopped
• finely grated peeled ginger
• Sichuan peppercorns, crushed
• crushed red pepper flakes
• cumin seeds, coarsely chopped
• vegetable oil
• Kosher salt and freshly ground black pepper
• low-sodium chicken broth
• mustard greens, torn (about 4 cups)
• scallions, thinly sliced
• reduced-sodium soy sauce
• fish sauce (such as nam pla or nuoc nam)
• oz. wide rice noodles

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

Beet greens, kale, or turnip greens

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.