Spicy Pork & Mustard Green Soup

Spicy Pork & Mustard Green Soup

from foxes love lemons and bon appétit


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.