In a medium mixing bowl, combine ground pork, garlic, ginger, Sichuan pepper, red pepper flakes, cumin, ½ tsp salt, and a few generous grinds of black pepper.

Heat oil in a large stock pot or dutch oven over medium-high heat. Add pork mixture and brown for 6-8 minutes, breaking up the meat with a wooden spoon. Next, pour broth over the pork, add the soy/tamari and fish sauces, straw mushrooms, and bring liquid to a boil. Reduce heat, and simmer for 8-10 minutes so the flavors can mingle.

Finally, add the kale and green onions to the pot. Stir, and cook for a few minutes until the greens are just tender. Season with additional tamari sauce, salt, and/or pepper to taste. In the meantime, cook rice noodles as per the instructions on your package, then divide cooked noodles among four bowls. Ladle the finished soup over the noodles.