This is one of my very favorite winter meals I have ever made. I got the recipe idea from Bon Appetit magazine and added a few of my own little touches. It might seem like it calls for a ton of greens, but put them all in anyway- once they become a part if the soup they turn into a silky yummy tender texture. The whole thing comes out so flavorful and satisfying...just delectable. And healthy! Exactly what I crave on a blustery January day. Serves 4 people.
1/2 pound grass fed ground pork
3 teaspoons finely grated or minced peeled ginger
4 garlic cloves minced
1 teaspoon red pepper chili flakes
1 teaspoon black and white peppercorns, crushed
1 teaspoon ground cumin
1 tablespoon olive oil
Salt and freshly ground pepper
6 scallions, white part only, sliced thinly
5 cups low-sodium chicken broth
1 bunch mustard greens, thinly chopped
3 tablespoons low-sodium soy sauce or Shoyu sauce
1 teaspoon fish sauce
8 oz. flat brown rice noodles
I think this soup would work great with Kale or collard greens too.
Put pork, ginger, garlic, crushed peppercorns, cumin, and red pepper flakes in a bowl and mix. In a large pot heat oil on a medium heat. Add pork mixture, and stir with a wooden spoon, breaking up the pork into fine little pieces until there is no more pink color, and everything is browned- about 10 minutes. Season with salt and pepper.
Add chicken broth and bring to a boil. Bring the heat down to a simmer and let all the flavors mingle for about 10 minutes. Add scallions, soy sauce, fish sauce and mustard greens. Stir off and on until the greens turn soft, about 7 minutes. Add salt and pepper to taste.
Meanwhile in a large stock pot cook noodles about one minute less than the directions say on the box and drain.
Add noodles to the broth mixture and serve piping hot. Enjoy!