Spicy Pork and Mustard Green Soup
With the recent arctic blast and below-zero temperatures here in Chicago, I wanted a comforting, nutritious soup. Bon Appétit’s most recent cover recipe fit the bill: Rice Noodle Soup with Spicy Pork and Mustard Greens.
When I’m trying out a new recipe I tend to follow it almost exactly, so that I can properly decide what, if anything, needs to change. The first time around, I did reduce the amount of crushed red pepper flakes from 3/4 teaspoon to 1/2 teaspoon, as I had a friend over who doesn’t care for spicy foods.