Spicy Pork and Mustard Green Soup

Easy and delicious. YUMMM. Via Bon Appetit.

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  • ½ pound ground pork
  • 2 cloves garlic finely chopped
  • 2 teaspoons finely grated peeled ginger
  • 1 teaspoon Sichuan peppercorns, crushed (If you don’t have these, black peppercorns are good too! I throw in a little Chinese five spice too.)
  • ¾ teaspoon crushed red pepper flakes
  • ½ teaspoon cumin seeds, coarsely chopped
  • 1 tablespoon vegetable oil
  • Kosher salt and freshly ground black pepper
  • 4 cups low-sodium chicken broth
  • 1 bunch mustard greens, torn (about 4 cups)
  • 4 scallions, thinly sliced
  • 2 tablespoons reduced-sodium soy sauce
  • 1 teaspoon fish sauce (such as nam pla or nuoc nam)
  • 8 oz. wide rice noodles (I also like to use Udon)
  1. 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.
  2. 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.
  3. Meanwhile, cook noodles according to package directions; drain.
  4. Divide noodles among bowls and ladle soup over.
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