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:
- 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.
- Pour in the chicken broth and bring to a boil.
- 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.
- Stir in the soy sauce and vinegar to combine. Season with salt and pepper.
- Ladle the soup into bowls, sprinkle with the scallion greens and top with some sesame seeds and sriracha.