Spicy Pork & Kale Soup

Spicy pork SoupAs soon as I saw the variation of this on the cover of the new Bon Appetit Magazine, I couldn’t wait to make it! I loved the idea of using pork because it’s inexpensive and it’s not something we usually cook with. We were leaving the gym one night last week and had no groceries at home so we were sitting in the parking lot trying to come up with something quick and healthy that we could get the ingredients for and make and this popped into my head! With minimal ingredients this is super easy to make and was SO delicious that I can’t wait to make it again. The pork is spicy and tender and the broth is warm and flavorful. I swapped out mustard greens {our grocery store didn’t have any that evening} and used lo mein noodles to round the dish out. This is a perfect soup to make when you want something simple and fast that’s also healthy!

spicy-pork-soup-how-to1

1. In a medium bowl combine 1/2 lb ground pork, 2 minced garlic cloves, 1 tbsp finely grated ginger, 1 tsp freshly ground pepper, 1 tsp red pepper flakes and 1 tsp coarsely chopped cumin seeds and use a fork or your hands to incorporate.

2. Heat 1 tbsp vegetable oil in a large pot over medium heat and add the pork once hot.

3. Start browning the pork, breaking it up with a wooden spoon, season with salt and pepper. Cook until browned and cooked through, 6-8 minutes. Add in 4 cups chicken broth, bring to a boil, reduce to a simmer and simmer for 8-10 minutes.

4. Add in 4 cups torn kale leaves {or mustard, beet or turnip greens} and 4 thinly sliced scallions.

5. Add 2 tbsp reduced sodium soy sauce.

6. Add 1 tsp fish sauce and cook the soup, stirring occasionally until the greens are tender, 5-8 minutes. Cook an 8 oz package of wide lo mein noodles with the soup finishes up according to the package and divide evenly among 4 bowls.

Serve the soup over the cooked noodles!

Spicy Pork & Kale Soup

serves 4

1/2 lb ground pork

2 cloves of garlic, minced

1 tbsp peeled and grated ginger

1 tsp freshly ground pepper

1 tsp coarsely chopped cumin seeds

1 tbsp vegetable oil

4 cups chicken broth

4 cups torn kale leaves

4 scallions, thinly sliced

2 tbsp reduced sodium soy sauce

1 tsp fish sauce

8 oz package wide lo mein noodles

 In a medium bowl combine pork, garlic, ginger, pepper, red pepper flakes and cumin seeds and use a fork or your hands to incorporate. Heat vegetable oil in a large pot over medium heat and add the pork once hot. Start browning the pork, breaking it up with a wooden spoon, season with salt and pepper. Cook until browned and cooked through, 6-8 minutes. Add in chicken broth, bring to a boil, reduce to a simmer and simmer for 8-10 minutes. Add in kale leaves {or mustard, beet or turnip greens} and scallions. Add in soy and fish sauce and cook the soup, stirring occasionally until the greens are tender, 5-8 minutes. Cook the lo mein noodles with the soup finishes up according to the package and divide evenly among 4 bowls. Serve the soup over the cooked noodles!

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