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+ servings

Spicy Pork and Mustard Green Soup


  • 1 lb ground pork
  • 2 cloves garlic, finely chopped
  • 2 tsp finely grated peeled ginger
  • 1 tsp spicy red peppers crushed (the original called for Sichuan peppercorns)
  • ¾ tsp crushed red pepper flakes
  • ½ tsp cumin seeds, coarsely chopped
  • 1 Tbsp olive oil
  • kosher salt and freshly ground black pepper
  • 4 cups chicken broth
  • 1 bunch mustard greens, torn (about 4 cups)
  • 4 scallions, thinly sliced
  • 2 Tbsp soy sauce
  • 1 tsp fish sauce
  • 8 oz wide rice noodles


  • Mix pork, garlic, ginger, Sichuan peppercorns, red pepper flakes, and cumin in a medium bowl.
  • Heat oil in 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.
  • 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.
  • Meanwhile, cook noodles according to package directions; drain.
  • Divide noodles among bowls and ladle soup over.