Spicy Pork and Mustard Green Soup

Ingredients for Spicy Pork and Mustard Green Soup

• 230g pork mince

• 2 garlic cloves, finely chopped

• 2 teaspoons finely grated peeled ginger

• 1 teaspoon Sichuan peppercorns, crushed

• 3/4 teaspoons crushed red pepper flakes

• 1/2 teaspoons cumin seeds, coarsely chopped

• 1 tablespoon vegetable oil

• Kosher salt, freshly ground black pepper

• 4 cups low-sodium chicken broth

• 1 bunch mustard greens, torn (about 4 cups)

• 4 spring onions, thinly sliced

• 2 tablespoons reduced-sodium soy sauce

• 1 teaspoon fish sauce (such as nam pla or nuoc nam)

• 230g wide rice noodles

Mix pork, garlic, ginger, Sichuan peppercorns, red pepper flakes, and cumin in a medium bowl. Heat oil in a large pot over medium heat. Add pork mixture; season with salt and pepper and cook, stirring and breaking up with a spoon, until browned and cooked through, 8–10 minutes.

Add broth and bring to a boil; reduce heat and simmer until flavours meld, 8–10 minutes. Add mustard greens, spring onions, soy sauce, and fish sauce and cook, stirring occasionally, until greens are tender, 5–8 minutes; season with salt and black pepper.

Meanwhile, cook noodles according to package directions; drain.

Divide noodles among bowls and ladle soup over.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.