Pork Noodle Soup With Ginger and Toasted Garlic

Name: Pork Noodle Soup With Ginger and Toasted Garlic
Total time: 35 min
Ingredients: 3 tablespoons neutral oil, grapeseed, vegetable or canola; 8 garlic cloves, thinly sliced; 1 pound ground pork; 1 1/2 teaspoons red-pepper flakes, plus more to taste; Kosher salt and black pepper; 4 cups chicken broth; 3 tablespoons soy sauce or tamari, plus more to taste; 1 large bunch pea leaves or spinach, thick stems removed, leaves coarsely chopped; 1 tablespoon finely grated fresh ginger (from about a 1 1/2-inch piece); 6 ounces rice noodles (thick- or thin-cut), cooked and drained; 1/2 medium red, yellow or white onion or 3 scallions, thinly sliced; 1 cup cilantro, leaves and tender stems, coarsely chopped

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Total: 35 minutes

Servings: 5

Author : Alison Roman

ground pork pea leaves red pepper

Pork Noodle Soup With Ginger and Toasted Garlic

Instructions

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Step 1

Heat vegetable oil in a large, heavy-bottomed pot over medium.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

To serve, ladle soup over noodles and top with remaining onion, cilantro and toasted garlic.

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