I swear that there is broth in my bowl. I swear it!! These pictures were taken last fall, but in recent times, I've tried to take pictures of Nick's bowls of soup. Why Nick's and not mine? I'm that weirdo who won't drink my soup broth...or cereal milk. Nick likes a good amount of broth in his soup, like most normal people do. Alas, this is a soup recipe. I promise :)
And it is a fantabulous soup recipe. Last year began our obsession with kale. We ate all sorts of kale soup recipes for our weekly soup nights. The older two kiddos love kale because it keeps its crunch. They have started to complain about veggies if they are cooked until soft. They definitely look forward to soup when it has kale in it. Let's hope Mason follows suit!
Lastly, if you have trouble finding ground pork (which I do on occasion - I swear the meat department is trolling me), a great substitute would be spicy Italian sausage. Be sure to lessen the amount of red pepper flakes though or it'll be hard to eat!
What you need:
- 1 lb. ground pork
- 1/2 tsp. ground ginger
- 1/4 tsp. ground black pepper
- Zest of half a lemon
- 3/4 tsp. red pepper flakes
- 1/2 tsp. ground cumin
- 2 cloves garlic, minced
- 1 tsp. vegetable oil
- 4 to 5 cups chicken broth
- 1 to 2 bunches kale, chopped
- 2 Tbsp. soy sauce
- 8 oz. rice noodles
- Heat oil in a large pot over medium high heat. Add ground pork and season with the ginger, pepper, lemon zest, red pepper flakes, cumin, and garlic. Cook and crumble.
- Once pork is browned, add chicken broth and soy sauce. Bring to a boil, then reduce heat and simmer for 5 to 10 minutes.
- Add kale, stir, and simmer for about 10 minutes.
- Meanwhile, cook the rice noodles according to package directions. Drain and rinse with cold water.
- Serve soup with rice noodles on bottom and soup ladled on top.
Recipe slightly adapted from Eat Live Run
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