Spicy Pork Soup with Greens, from Bon Appetit

Hey nommers! You haven’t heard from me in a few days because I spent the first half of my week in Washington DC at a meeting for work. In my next bi-weekly meal recap, I’ll be showing you where I ate and will have pics to share. But for now, I am back in the nomming business.


Today I’m here to share my experience trying out a new soup recipe.

Recently Eat, Live, Run blogged about her take on Bon Appetit’s recipe for Spicy Pork and Mustard Green Soup, which inspired me to try the recipe for myself.

As you may know, soups are my very favorite thing to cook.

I’ve also been on a kale kick lately – like every other person in the blogosphere since 2012. Seriously, kale chips, sautéed kale, kale in my soup, kale in my smoothie, kale in my juice, kale salad, ALL THE KALE.


photo 5 (1)

Anyway, the protein in this soup is ground pork, which is very budget friendly. You’ll just need one half of a pound.


To infuse the soup with plenty of flavor, add a few seasonings:

    • freshly grated ginger
    • minced garlic
    • red pepper flakes
    • crushed peppercorns (preferably Sichuan; I substituted very coarsely ground multicolor peppercorns)
    • cumin seeds, coarsely chopped
    • salt


To the cooked ground pork and seasonings, reduced-sodium chicken broth is added, and the soup is allowed to simmer for several minutes. Gotta develop that flavah.

Next, KALE. ALL THE KALE. Okay, not ALL the kale. About four cups’ worth. Or mustard greens. Or whatever greens make you happy. Pretty much all green veggies make me happy. I try to include at least one with my dinner as often as possible.


More green veggies because, again, they equal happiness. This time: scallions. I kind of feel like you could add scallions to literally any savory dish and it would be good. Like, I am struggling to thing of something that would not be good with scallions. Can you think of anything? I can’t.


At this point you’ll also add splashes of soy sauce and fish sauce. Just don’t splash your nose with fish sauce like I did, or you will be scarred for life. Trust me. Have you smelled that stuff? Do yourself a favor, and just DON’T. Just trust that it will taste good in the soup, WITHOUT smelling it, and it will. #stinkyfermentedfish

Once the greens are tender, which is going to be about three minutes after you’ve added them, the soup can be spooned over cooked rice noodles.


I used these crazy black rice noodles, because my grocery store was sold out of both regular and brown rice noodles. Okay, I guess they’re not that cRaZy but I’d never seen them before! They were fine, but brown rice noodles are still my favorite type of rice noodle.

(Because there are so many types of rice noodles, right? [Three that I know of…])


The black rice noodles turned a very unique purple color after cooking. Pretty neat-o.

photo 5 (1)

This healthy soup packs a LOT of flavor! Peppercorn heat, ginger sweet, smoky cumin, savory fish sauce, and salty soy sauce.

Yumtastic! Huz was a big fan too. We will most definitely be making this again.


Spicy Pork and Mustard Green Soup

Recipe from Bon Appetit (to which I’ve added minimal notes)

  • ½ pound ground pork
  • 2 cloves garlic finely chopped
  • 2 teaspoons finely grated peeled ginger
  • 1 teaspoon Sichuan peppercorns, crushed (or sub black peppercorns)
  • ¾ teaspoon crushed red pepper flakes
  • ½ teaspoon cumin seeds, coarsely chopped
  • 1 tablespoon canola or vegetable oil
  • Kosher salt and freshly ground black pepper
  • 4 cups low-sodium chicken broth
  • 1 bunch mustard greens, or kale, torn (about 4 cups)
  • 4 scallions, thinly sliced
  • 2 tablespoons reduced-sodium soy sauce
  • 1 teaspoon 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.

My Rating: 8.2/10

4 thoughts on “Spicy Pork Soup with Greens, from Bon Appetit

  1. Pingback: What I’ve Been Nomming Lately // October 12, 2014 Edition | Meg Goes Nom Nom

  2. Pingback: What I’ve Been Nomming Lately // November 23, 2014 Edition | Meg Goes Nom Nom

  3. Pingback: Top Dinner Entrée Recipes of 2014–Part II | Meg Goes Nom Nom

  4. Pingback: Favorite Recipes of 2015 | Meg Goes Nom Nom

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