Friday, January 30, 2015

Mustard Greens and Spicy Pork Soup

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 

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!

No comments:

Post a Comment