Spicy Pork Soup with Kale & Rice Noodles

If you like a soup with some serious spice – this one can help clear the sinuses. I like using Kale is soups because they don’t wilt like other leafy greens, and the combination with pork, rice noodles, and a spicy broth will be a hit with any fan of Asian flavours.

Spicy Pork Soup with Kale & Rice Noodles

adapted from Bon Appétit, January 2014 


  • 1/2 pound ground pork
  • 2 cloves garlic, finely chopped
  • 2 teaspoons peeled and finely grated ginger
  • 1 teaspoon Sichuan peppercorns, crushed
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon cumin or cumin seeds, crushed
  • salt
  • Freshly ground black pepper
  • 1 tablespoon canola oil
  • 4-5 cups low sodium chicken broth
  • 2 tablespoons soy sauce
  • 1 teaspoon fish sauce
  • 4 cups torn kale leaves…you can use mustard greens, chard or turnip greens instead of kale
  • 4 green onions, sliced thin
  • 8 ounces wide rice noodles
  • 1 can straw mushrooms


  1. In a medium mixing bowl, combine ground pork, garlic, ginger,Sichuanpepper, red pepper flakes, cumin, 1/2 teaspoon salt, and a few generous grinds of black pepper.
  2. Heat oil in a large stock pot, or dutch oven, over medium-high heat. Add pork and brown for 6-8 minutes, breaking up the meat with a wooden spoon.
  3. 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.
  4. 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.
  5. 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. Serve and enjoy!