Spicy Pork Soup With Winter Greens

SONY DSCLight and tangy, this yummy soup is great any time you’re hungry for something healthy and delicious!


Level – EASY
Total Time: 40 minutes
Cook Time:  30 minutes
Serves: 4 servings

1 lb ground pork
2 cloves garlic – finely chopped
2 tsp peeled and finely grated ginger
1 tsp Sichuan peppercorns, crushed
3/4 crushed red pepper flakes
1 tsp cumin seed, coarsely chopped
2 tsp vegetable oil
4 cups low-sodium chicken broth
1 bunch winter greens (such as Swiss chard, mustard greens, beet greens, kale or turnip greens) torn or large chop
4 scallions thinly sliced
2 Tbsp reduced sodium soy sauce
1 package cooked Grandma’s Frozen Egg Noodles

Bring large pot of water to a rolling boil and cook Grandma’s Frozen Egg Noodles according to package directions.

While noodles are cooking, mix pork, garlic, ginger, Sichuan peppercorns, red pepper flakes, and cumin in a medium bowl.  Heat oil in large pot over medium heat. Add pork mixture; season with salt and pepper and cook. Stir until browned and cooked through breaking up meat into chunks, about 8 – 10 minutes.

Add broth and bring to a boil; reduce heat and simmer until flavors meld, 15 to 20 minutes. Add greens of your choice, scallions and soy sauce.  Cook, stirring occasionally until greens are tender, about 5 to 8 minutes. Season with salt and pepper if needed.

Drain and divide cooked noodles among bowls,  ladle soup over noodles and enjoy! (We used Grandma’s Frozen Spaghetti Egg Noodles for our recipe, but Grandma’s Frozen Wide Egg Noodles work just as well!)