Spicy Pork & Mustard Green Soup
1 tablespoon olive oil
3 garlic cloves, minced
1/2 pound ground pork
2 teaspoons grated fresh ginger
3/4 teaspoon red pepper flakes
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
4 cups less-sodium chicken broth
1/2 bunch mustard greens (stems removed), torn into large pieces
4 green onions, thinly sliced
2 tablespoons soy sauce
1 teaspoon fish sauce
8 ounces wide udon noodles
In large saucepot, heat oil over medium heat. Add garlic, pork, ginger, red pepper flakes, cumin, salt and pepper. Cook 6 to 8 minutes or until pork is browned and cooked through, breaking up pork with side of spoon and stirring occasionally.
Add broth and heat to boiling. Reduce heat to medium-low; simmer 8 minutes. Add mustard greens, onions, soy sauce and fish sauce. Simmer 5 minutes or until greens are tender; stirring occasionally.
Meanwhile, cook noodles according to package directions; drain. Divide noodles between 4 bowls and ladle soup over.