Brown Rice Noodle Soup with Spicy Pork and Greens
This nourishing, warmly spiced ground pork and rice noodle soup is light, yet satisfying and comes together in 30 minutes!
Servings: 2 large servings, 4 modest servings
Ingredients
- ½ pound ground pork
- 2 cloves garlic minced
- 2 teaspoons fresh grated ginger
- 1 teaspoon crushed red pepper flakes
- ¼ teaspoon ground cumin
- 1 tablespoon sesame oil
- 4 cups low sodium chicken stock
- 4 cups about 1 small bunch lacinato kale, center ribs removed and leaves torn into medium pieces (You can also use mustard or beet greens if you prefer.)
- 4 scallions whites and light green parts only, thinly sliced
- 2 tablespoons reduced-sodium soy sauce or tamari
- 1 teaspoon fish sauce such as nam pla or nuoc nam
- Kosher Salt
- Fresh ground pepper
- 4 ounces brown rice noodles
Instructions
- Place the pork, garlic, ginger, crushed red pepper and cumin in a medium bowl. Use your hands to mix the ingredients until well combined.
- Heat a tablespoon of sesame oil in a large saucepan over medium heat. When hot, add the seasoned pork. Cook, stirring with a spoon to break up the meat for 8-10 minutes until lightly browned and cooked through. (Don’t break up the meat too much, peeps. You want to have some sizeable pieces in the soup.)
- Add the chicken stock and bring it to a boil. Reduce heat and simmer for 10 minutes to allow the flavors to meld.
- Remove the ribs from the kale and tear it into medium pieces. Add the kale to the soup, along with the scallions, soy sauce and fish sauce, and cook for 6-8 minutes until the greens are wilted and tender. Season with salt and fresh ground pepper to taste.
- While the greens are wilting, cook the brown rice noodles according the package directions.
- Divide the noodles among bowls and ladle the warm soup over them. Bon appétit…