Spicy Pork and Mustard Greens Soup

Ingredients:

• 1 tablespoon vegetable oil
• 1 pound ground pork
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 small onion, finely chopped
• 1 teaspoon red pepper flakes (adjust based on spice preference)
• 6 cups chicken broth
• 1 bunch mustard greens, stems removed and leaves chopped
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon sugar
• Salt and pepper, to taste
• 2 green onions, thinly sliced, for garnish
• Small handful of Thai basil leaves, chopped for garnish (optional)
• Small handful of cilantro leaves, chopped for garnish (optional)
• Optional: 1 tablespoon chili oil or hot sauce for extra heat

Instructions:

1. Cook the Pork:
• Heat the vegetable oil in a large pot over medium-high heat. Add the ground pork and cook until browned, breaking it up as it cooks, about 5-7 minutes.
• Remove the pork from the pot and set aside, leaving any fat and juices in the pot.
2. Sauté the Aromatics:
• In the same pot, add the garlic, ginger, and onion. Sauté until the onions are translucent and the mixture is fragrant, about 3 minutes.
• Stir in the red pepper flakes, adjusting the quantity to reach the desired spiciness.
3. Deglaze and Simmer:
• Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a boil.
4. Add Mustard Greens:
• Add the chopped mustard greens to the pot. Reduce the heat and simmer until the greens are tender about 10-15 minutes.
5. Season the Soup:
• Return the cooked pork to the pot. Stir in soy sauce, rice vinegar, and sugar. Season with salt and pepper to taste. Allow the soup to simmer for another 5 minutes to blend the flavors.
6. Final Touches:
• If you desire additional heat, add chili oil or hot sauce to taste.
7. Serve:
• Ladle the soup into bowls and garnish with sliced green onions.
• Serve hot, ideally with a side of steamed rice or noodles for a complete meal.