Ginger Pork and Rice Noodle Soup

1. Cook the Garlic

Start by heating three tablespoons of neutral oil in a large, heavy-bottomed pot over medium heat. Once the oil is shimmering, add the thinly sliced garlic cloves. Cook the garlic for about 2 to 3 minutes, stirring frequently, until it turns golden brown and fragrant. Using a slotted spoon, remove the garlic from the pot and set it aside on a plate lined with paper towels to drain.

2. Brown the Pork

Next, add the ground pork to the pot along with 1.5 teaspoons of red-pepper flakes, a pinch of kosher salt, and a few grinds of black pepper. Cook the pork for about 5 to 8 minutes, breaking it up into small bite-sized pieces with a wooden spoon or spatula. It’s important to let the pork brown well, as this will develop a deep, rich flavor that serves as the foundation for the soup.

3. Simmer the Broth

Once the pork is well browned, pour in the chicken broth and add three tablespoons of soy sauce. Also, add 4 cups of water to the pot. Bring the mixture to a gentle simmer and let it cook for about 5 to 8 minutes. This will allow the flavors to meld together beautifully. Taste the broth and adjust the seasoning with more salt, pepper, red-pepper flakes, or soy sauce if needed.

4. Add Greens and Ginger

Stir in the coarsely chopped pea leaves (or spinach), half of the thinly sliced onion, and the finely grated fresh ginger. Stir the soup until the greens wilt down, which should take just a couple of minutes. The fresh ginger will add a bright, zesty note that complements the rich broth and savory pork.

5. Serve the Soup

To serve, ladle the soup into bowls over a portion of cooked rice noodles. Top each bowl with the remaining onion slices, a generous sprinkle of chopped cilantro, and the reserved toasted garlic. The combination of textures and flavors will make each spoonful a delight. Enjoy your warm, comforting bowl of ginger pork and rice noodle soup!