Fair warning: Sichuan peppercorns have a tendency to leave your tongue feeling very singed! If it's your first time cooking with them, I recommend starting with a bit less than the recipe states.
Skill Level: Easy
Time to Make: 34 minutes
1 pound ground pork
4 cloves garlic
4 teaspoons finely grated peeled ginger
1 teaspoon Sichuan peppercorns
3/4 teaspoon crushed red pepper flakes
1/2 teaspoon cumin seeds, coarsely chopped (or use pre-ground cumin)
2 tablespoons vegetable oil
Salt and pepper to taste
8 cups low-sodium chicken broth
1 bunch Lacinato kale
4 tablespoons reduced-sodium soy sauce
2 teaspoon fish sauce
12 oz. noodles of your choice (fresh ramen, wide rice noodles, or udon)
Prep Ingredients: Mince garlic. Crush Sichuan peppercorns; you can use a mortar and pestle, or, add peppercorns to a ziplock bag and crush with a mallet or heavy-bottomed skillet. Roughly chop the kale. Thinly slice the scallions and set aside a pinch for garnish.
In a bowl, combine the ground pork, garlic, ginger, Sichuan peppercorns, cumin, crushed red pepper, salt, and pepper. Use a wooden spoon to gently mix. Set aside.
Heat vegetable oil in a large soup pot, add pork mixture and cook for 8-10 minutes, breaking up with a wooden spoon.
Add the chicken broth and bring to a boil. Reduce heat to a simmer, and add kale, scallions, soy sauce, fish sauce and cook for 10 minutes until the greens are tender and the flavors have melded.
While the soup is simmering, cook noodles according to package instructions and drain.
To serve: Divide noodles between bowls and top with broth. Add a few reserved sliced scallions. Enjoy!
Designer and photographer living in NYC. I work as a design manager in ed tech and I make tasty recipes in my spare time!