This Spicy Pork Soup with Kale and Rice Noodles totally satisfies - it's quick enough for a weeknight supper, packed with leafy greens, infused with spice, while adding just the right amount of pork for flavor and protein.

INGREDIENTS adapted from Bon Appetit, January 2014

  • 1/2 pound ground pork
  • 2 cloves garlic, finely chopped
  • 2 teaspoons peeled and finely grated ginger
  • 1 teaspoon Sichuan peppercorns, crushed
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon cumin seeds, crushed
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoon vegetable oil
  • 4-5 cups low sodium chicken broth
  • 2 tablespoons soy sauce {GF folks, make sure to use GF tamari sauce}
  • 1 teaspoon fish sauce {GF folks: Thai Kitchen makes a GF fish sauce}
  • 4 cups torn kale leaves...you can use mustard greens, chard or turnip greens instead of kale
  • 4 scallions, sliced thin
  • 8 ounces wide rice noodles

In a medium mixing bowl, combine ground pork, garlic, ginger, Sichuan pepper, red pepper flakes, cumin, 1/2 teaspoon kosher salt, and a few generous grinds of black pepper.

Heat oil in a large stock pot over medium-high heat. Add pork and brown for 6-8 minutes, breaking up the meat with a wooden spoon.

Next, pour broth over the pork, add the soy/tamari and fish sauces, and bring liquid to a boil. Reduce heat, and simmer for 8-10 minutes so the flavors can mingle.

Finally, add the kale and scallions to the pot. Stir, and cook for a few minutes until the greens are just tender. Season with additional tamari sauce, salt, and/or pepper to taste.

In the meantime, cook rice noodles as per the instructions on your package, then divide cooked noodles among four bowls. Ladle the finished soup over the noodles. Serve and enjoy!

Serves 4