- 1/2 pound ground pork
- 2 cloves garlic finely chopped
- 2 teaspoons finely grated peeled ginger
- 1 teaspoon peppercorns, crushed
- ¾ teaspoon crushed red pepper flakes
- ½ teaspoon cumin seeds, coarsely chopped
- salt and freshly ground black pepper
- 4 cups chicken broth
- 1 bunch mustard greens, torn (about 4 cups)
- 2 tablespoons soy sauce
- 8 oz. wide rice noodles
Put the pork in a mixing bowl and add the cumin, peppercorns, red pepper flakes, garlic and ginger.
Mush it all together with your hands until it's well mixed.
Now saute the pork mixture in a little oil. Break it up as you cook it to make small clumps of pork.
Chop up the greens and prepare 4 cups of chicken broth.
When the pork is browned, add the broth and simmer for 8-10 minutes.
Next, add the soy sauce and chopped greens. Cook for about 5 minutes until the greens have cooked through.
Prepare the noodles according to the packet (it only takes a few minutes) and place them in some bowls.
Spoon the soup over the waiting noodles. Serve!
This soup didn't disappoint! The spicy pork clumps were the best bit followed quickly by the crunchy hot greens. The noodles were soft and covered in delicious fragrant broth. JD said it was one of the best things he's ever eaten. It was pretty great. Impossible to eat without splashing yourself in broth though. We had to alternate between eating with a spoon and a fork. It's worth it. :)