Winter calls for soup! - and lots of it. I crave soup alllll the time when it's cold. It's so comforting and makes the weather a bit more bearable when you're cozying up next to the fireplace with a hot bowl. I found this recipe (originally made with mustard greens) in Bon appetit's January issue, and drooled when I saw it on the cover. It's been on my to-cook list since then and I finally got around to making it. And I have to say, it's much easier than I thought it would be, and tastes much better than I thought it would taste! It's very flavorful and has the perfect amount of spice (in my opinion - I'm a medium spice kinda gal). The hubs and I gobbled up the whole pot, and I will DEFINITELY be making it again.
I replaced the mustard greens with kale, and rice noodles with orecchiette pasta to make it a bit heartier. Throw whatever carb you'd like in there as well as beet or turnip greens - this soup can do no wrong.
Recipe *adapted from Bon appetit's original spicy pork and mustard green soup
- 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 kale, torn (about 4 cups)
- 4 scallions thinly sliced
- 2 tablespoons reduced-sodium soy sauce
- 1 teaspoon fish sauce (such as nam pal or nuoc nam)
- 1 package orecchiette pasta
Cook pasta according to package directions, set aside.
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 pepper.
Divide noodles among bowls and ladle soup over.
Slurp it up and enjoy!