Brown Rice Noodle Soup With Spicy Pork And Greens

• 1/2 pounds Ground Pork
• 2 cloves Garlic, Minced
• 2 teaspoons Freshly Grated Ginger
• 1 teaspoon Crushed Red Pepper Flakes
• 1/4 teaspoons Ground Cumin
• 1 Tablespoon Sesame Oil
• 4 cups Low Sodium Chicken Stock
• 4 cups Torn Lacinato Kale (center Ribs Removed)
• 4 whole Scallions, White And Light Green Parts Only, Thinly Sliced
• 2 Tablespoons Reduced-sodium Tamari Or Soy Sauce
• 1 teaspoon Fish Sauce
• 1 pinch Kosher Salt
• 1 pinch Fresh Ground Pepper
• 4 ounces, weight Brown Rice Noodles

1. Place the pork, garlic, ginger, crushed red pepper and cumin in a medium bowl and use your hands to mix the ingredients until well combined.
2. Heat the sesame oil in a large saucepan over medium heat. When hot, add the seasoned pork mixture. Cook, stirring with a spoon to break up the meat for 8-10 minutes until lightly browned and cooked through. (Don't break up the meat too much, peeps. You want to have some sizeable pieces in the soup.)
3. Add the chicken stock and bring it to a boil. Reduce heat and simmer for 10 minutes to allow the flavors to meld.
4. While the soup is simmering, remove the ribs from the kale and tear it into medium pieces, if you haven't already. Add the kale to the soup, along with the scallions, soy sauce and fish sauce, and cook for 6-8 minutes until the greens are wilted and tender. Season with salt and fresh ground pepper to taste.
5. While the greens are wilting, cook the brown rice noodles according the package directions. Divide the noodles among bowls and ladle the warm soup over them. Bon appetit!

ground pork, garlic, freshly grated ginger, red pepper, ubc, sesame oil, chicken, lacinato, scallions, tamari, fish sauce, kosher salt, fresh ground pepper, weight brown rice noodles

Taken from tastykitchen.com/recipes/soups/brown-rice-noodle-soup-with-spicy-pork-and-greens/ (may not work)