with winter still lingering in DC, i needed a soup to warm me up. i found this spicy pork and mustard green soup on bon appetit and added my own twist! while it had all the flavor i was looking for, i wanted to add more veggies, such as baby corn and mushrooms. instead of mustard greens, i went for kale since it was easier to find.
hope you enjoy and stay warm!
spicy pork and kale noodle soup
- 3/4 lb. ground pork
- 2 cloves of garlic, finely chopped
- 2 tsp. ginger, peeled and finely grated
- 1 tsp. of lemon zest
- 1 tsp. black pepper
- 1/2 tsp. ground cumin
- 3/4 tsp. red pepper flakes
- 1 Tbsp. vegetable oil
- salt & pepper
- 5 c. chicken broth
- 1 can baby corn
- 1 package of mixed mushrooms (shitake, cremini, etc.)
- 1 bunch of kale, torn
- 4 scallions, thinly sliced
- 2 Tbsp. low sodium soy sauce
- 1 tsp. fish sauce
- wide rice noodles
in a large bowl, mix pork, garlic, ginger, lemon zest, pepper, cumin, red pepper flakes, and cumin. heat oil in a large pot over medium heat. add pork mixture to pot. cook, breaking up and stirring with a spoon, until browned and cooked through, 8 to 10 minutes. season with salt & pepper.
add chicken broth and bring to a boil. reduce heat and summer for 8 to 10 minutes. add kale, baby corn, mushrooms, scallions, soy sauce, & fish sauce. cook, stirring occasionally, until greens are tender, about 5 to 8 minutes. season with salt & pepper.
meanwhile, cook noodles according to package directions.
add cooked noodles to soup and serve.