After my hubby and I went to our local Japanese restaurant, I craved the Asian flavors for the next two weeks. I ordered Thai one day at work. I ate supermarket sushi. I made this soup. It is delicious. The tenderness of the pork is perfectly complimented by the texture of the greens. The noodles and mushrooms make it more filling. I served it along side spring rolls. The leftovers were pretty dang tasty too!
Spicy Pork and Mustard Green Soup (inspired by this recipe)
- ½ lb ground pork
- 2 cloves garlic, microplaned
- 2 tsp peeled ginger, microplaned
- 1 tsp black peppercorns, crushed
- ¾ tsp crushed red pepper flakes
- ½ tsp ground cumin seeds
- 1 tbsp vegetable oil
- Salt to taste
- 8 cups low-sodium chicken broth
- 1 bunch mustard greens, stems removed and torn into bite size pieces (about 4 cups)
- 4 scallions, thinly sliced
- 8 oz sliced mushrooms
- 4 tbsp reduced-sodium soy sauce
- 2 tsp fish sauce
- 8 oz. wide rice noodles
In a large bowl, mix the pork, garlic, ginger, pepper, red pepper flakes, and cumin until all is well incorporated. Heat the oil in a large pot. Add the pork and fry until browned and cooked through. In a separate pot, cook the rice noodles according to package directions. Add the broth and bring to a broil. Reduce the heat and simmer for 15 minutes. Add the greens, scallions, mushrooms, soy and fish sauces. Stir and allow to continue cooking until the greens are tender. When they are done, add the rice noodles. Ladle the soup into bowls. Serves 6.
AnnaShortcakes 
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