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+ servings

Brown Rice Noodle Soup with Spicy Pork and Greens

Author - Serena Wolf
Prep Time: 5 minutes
Cook Time: 30 minutes
Yields: 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…