Pork, Pepper and Rice Noodle Soup

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Pork, Pepper and Rice Noodle Soup

Ingredients:

  • 2 Tbsp. olive oil
  • 4 oz. shiitake mushrooms, stems removed, thinly sliced
  • 2 medium carrots (about 4 oz.), chopped
  • 1 red bell pepper (about 7 oz.), finely chopped
  • To taste kosher salt and freshly ground black pepper
  • 2 cloves garlic, minced
  • 1 Tbsp. fresh ginger, minced
  • 3 scallions, thinly sliced, white and green parts separated
  • 1 lb. ground pork
  • 8 cups chicken broth
  • 6 oz. flat rice noodles
  • 3 cups head napa cabbage, thinly sliced
  • 2 Tbsp. soy sauce
  • 2 Tbsp. rice vinegar
  • For serving toasted sesame seeds and sriracha

Directions:

  1. Heat olive oil in a large, heavy-bottomed pot over medium-high heat until shimmering. Add mushrooms, carrots, bell pepper, 1 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the vegetables are softened, 4 to 5 minutes. Add the garlic, ginger and scallion whites and cook, stirring, until softened, 2 to 3 minutes. Add the pork, 1 teaspoon salt and a few grinds of pepper and cook, breaking up the pork with a spoon and stirring occasionally, until no longer pink, 5 to 6 minutes.
  2. Pour in the chicken broth and bring to a boil.
  3. Add the noodles and cabbage and cook until the noodles are tender and cooked through and the cabbage is tender but still holds a bit of crunch, about 6 minutes.
  4. Stir in the soy sauce and vinegar to combine. Season with salt and pepper.
  5. Ladle the soup into bowls, sprinkle with the scallion greens and top with some sesame seeds and sriracha.

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