Spicy Pork and Mustard Green Soup

Serves	4
From magazine	Adapted from Bon Appétit

Spicy pork and mustard green soup is a perfect for a winter night and is a great way to eat more greens !Spice up the New Year with this healthy dish!

Ingredients

1 Pound ground pork
4 garlic cloves (finely chopped)
4 Teaspoons ginger (peeled and finely chopped)
2 Teaspoons Sichuan peppercorns (crushed)
1-1 1/2 Teaspoons crushed red pepper flakes (depending on how spicy you want the dish to be)
1 teaspoon cumin seeds (coarsely chopped)
1 tablespoon vegetable oil
salt and freshly ground black pepper
8 Cups chicken broth
1 Bunch (about 4 cups) mustard greens (remove and discard ribs, the tear greens)
8 scallions (thinly sliced)
4 Tablespoons soy sauce (I used 1 tablespoon dark soy sauce and 3 tablespoons regular)
2 Teaspoons fish sauce
8 Ounces knife-cut noodles (fettuccine or wide rice noodles also work)

Directions

Step 1
Mix pork, garlic, ginger, Sichuan peppercorns, red pepper flakes, and cumin in a medium bowl. Heat oil over 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.
Step 2
Add broth and bring to a boil; reduce heat and simmer until flavors meld, 8-10 minutes. Add mustard greens, scallions, soy sauce, and fish sauce and cook, stirring occasionally, until greens are tender, 5-8 minutes; season with salt and black pepper.
Step 3
Meanwhile, cook noodles according to package directions; drain.
Step 4
Divide noodles among bowls and ladle soup over.