Spicy Pork and Mustard Green Soup

INGREDIENTS

½ pound ground pork

2 cloves garlic finely chopped

2 teaspoons finely grated peeled ginger

1 teaspoon Sichuan peppercorns, crushed

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

ALSO TRY IT WITH:

• Beet greens, kale, or turnip greens

INSTRUCTIONS

• 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.
• 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.
• Meanwhile, cook noodles according to package directions; drain.
• Divide noodles among bowls and ladle soup over.

NUTRITIONAL INFORMATION

CALORIES (KCAL) 370

FAT (G) 16

SATURATED FAT (G) 5

CHOLESTEROL (MG) 45

CARBOHYDRATES (G) 36

DIETARY FIBER (G) 3

TOTAL SUGARS (G) 3

PROTEIN (G) 19

SODIUM (MG) 1370

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