When it's rainy and cold, or on night's where no one is home to eat dinner at the same time, this is the perfect quick and easy one pot meal. A little spice, some healthy veggies, a bit of protein all come together in an Asian flavored soup.
- 2 pounds ground pork
- 4 garlic cloves, finely chopped
- 4 teaspoons finely grated peeled ginger
- 2 teaspoons crushed red pepper flakes
- 2 teaspoons Chinese 5 Spice
- 2 tablespoons olive oil
- Kosher salt, freshly ground black pepper
- 8 cups low-sodium chicken broth (plus 2 extra cups)
- 1 bunch Kale, torn (about 4 cups) (you can substitute mustard greens, Bok Choy, or Swiss Chard)
- ½ pound mushrooms
- 4 scallions, thinly sliced
- 4 tablespoons reduced-sodium soy sauce
- 2 teaspoons fish sauce
- 16 ounces wide rice noodles (or phad thai noodles) (see the note below on the 2 options for cooking the noodles)
- Cilantro, to garnish
Mix pork, garlic, ginger, red pepper flakes, and Chinese 5 spice in a medium bowl. Use your hands (or have your kids help out) to mix everything together so the flavors really get into the pork. In a large pot, heat oil over medium heat until it starts to shimmer. Add pork mixture; season with salt and pepper and cook until browned and cooked through, 8–10 minutes. I like to leave the pork in larger chunks, so while it’s cooking stir the meat around in the pot, but try not to break it down too much.
Add broth* and bring to a boil; reduce heat and simmer until flavors meld, 8–10 minutes. Add kale, mushrooms, scallions, soy sauce, and fish sauce** and cook, stirring occasionally, until greens are tender, 5–8 minutes; season with salt and black pepper.
2 options to cook the noodles:
You can either add the noodles to the broth when you add the kale/scallions/soy sauce/fish sauce, cover and let them cook. If you cook the noodles this way, they will absorb the flavor of the broth, which will make them extra tasty.
You can also cook the noodles separately according to the package directions. When they are cooked and drain. Serve by putting noodles in soup bowls, and ladling the broth over them.
Garnish with freshly chopped cilantro.
*Add 4 cups if you are cooking the noodles separately. Add the 2 extra cups if you are cooking the noodles in the broth.
**This is when you can also add the noodles.