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Description
This soup, based mostly on pantry staples, can be made with a variety of proteins, noodles and greens depending on what you have on hand. Snow pea leaves are exceptional here, which can be found in many Asian grocers year-round, but spinach, Swiss chard or other dark leafy green would work well. Don’t skip the raw onion, the soup’s finished complexity depends on it.
Ingredients
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3tablespoons neutral oil, grapeseed, vegetable or canola 8garlic cloves, thinly sliced 1pound ground pork 1 1/2teaspoons red-pepper flakes, plus more to taste Kosher salt and black pepper 4cups chicken broth 3tablespoons soy sauce or tamari, plus more to taste 1large bunch pea leaves or spinach, thick stems removed, leaves coarsely chopped 1tablespoon finely grated fresh ginger (from about a 1 1/2-inch piece) 6ounces rice noodles (thick- or thin-cut), cooked and drained 1/2medium red, yellow or white onion or 3 scallions, thinly sliced 1cup cilantro, leaves and tender stems, coarsely chopped
Directions
Heat vegetable oil in a large, heavy-bottomed pot over medium. Add garlic and cook, stirring occasionally, until the slices become nicely toasted and golden brown, 2 or 3 minutes. Using a slotted spoon, remove garlic and set aside. Add pork and red-pepper flakes to the pot, and season with salt and pepper. Cook, using a wooden spoon or spatula to break up large pieces, until the pork is well browned and in small bite-size pieces, 5 to 8 minutes. Add chicken broth, soy sauce and 4 cups water. Bring to a simmer and cook for about 5 to 8 minutes or so, until the pork is very tender and the broth tastes impossibly good. (Give it a taste and season with salt, pepper, red-pepper flakes and soy sauce, if you want.) Add pea leaves, half of the onion slices, and all of the ginger. Stir to wilt the leaves. To serve, ladle soup over noodles and top with remaining onion, cilantro and toasted garlic.
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