By now I’m sure you’re aware of the hype surrounding Kale, one of the new superfoods. You see it on restaurant menu’s everywhere, Jugo Juice has 6 different drinks with Kale in them, and grocery stores are prominently displaying in their produce aisle.
I like Kale, it’s got more texture than a lot of greens and it’s got a nice peppery taste to it. I’ve even started to use it in place of romaine lettuce in my Caesar salad. First time I ever had it as when making a pork noodle soup that called for Mustard greens, but indicated that in its place you could use Kale. I couldn’t find Mustard green but because of Kale’s popularity had no troubling find it. I used it in the soup and like I said I quite liked it.
This particular soup has become a quite a mainstay in our house, it’s quick and easy, which means it’s a good weekday meal. The basic ingredients are ground pork, kale, chicken stock, scallions, and rice noodles. You’ll also need ginger, garlic, Szechuan peppercorns, cumin seeds, & ground cumin, chili flakes, soy sauce, and fish sauce.
For me one of the things I like about this recipe is that it’s easy to add other items to it. I like to add some sriracha sauce, but you could really add whatever you want to it.
To get started into a bowl add your ground pork, ginger, garlic, Szechuan peppercorns, cumin seeds, ground cumin and mix to together well.
Heat 1 Tbsp of oil in a large pot, add the ground pork, season with salt and pepper. Cook until the pork is browned and cooked through.
Add the chicken stock and bring to a boil. Turn the heat to low and simmer for 10minutes. While that’s simmering prepare the rice noodles according to the instructions on the package.
As a note if you want you can let the broth simmer for longer it won’t hurt the soup and will give the flavors longer to meld. Just remember that if you let the broth simmer longer adjust the time you soak the noodles for. It’s a lesson I learned the hard way.
Add in the kale, soy sauce, scallions, & fish sauce and continue simmering for 8 – 10 mins or until the kale is slighty wilted. Season with salt and pepper.
To serve place a helping of the rice noodles in the bottom of your bowl and spoon the soup over top. Voila, spicy pork and kale soup.
Spicy Pork and Kale Soup
- 1/2 lb ground pork
- 1 tbsp of vegetable oil
- 1 bunch kale
- 8 oz wide rice noodles
- 2 tsp grated ginger.
- 2 garlic cloves, finely crushed
- 1/2 tsp cumin seeds, coarsely chopped
- 1/2 tsp ground cumin
- 1 tsp chili flakes
- 1 tsp Szechuan peppercorns
- 4 cups Chicken stock
- 4 scallions, thinly sliced
- In a large bowl mix together ground pork, ginger, garlic, cumin seeds, Szechuan peppercorns, chili flakes.
- Heat the vegetable oil in a large pot over medium, season with salt and pepper, cook the pork breaking it up with a large spoon until the pork starts to brown and is cooked through.
- Add in the chicken stock and stir to loosen any bits stuck to the bottom of the pan.
- Bring to a boil and then turn heat to low and simmer for 10 minutes.
- Meanwhile, cook noodles according to the directions on the package.
- Add the kale, scallions, soy sauce, and fish sauce. Season with salt and pepper and continue to simmer for another 10 min of until the kale is slightly wilted
- Divide the noodles among bowls, ladle the soup over top and serve.