Spicy pork and mustard green soup from Bon Appétit Magazine, January 2014: The Cooking School Issue (page 70)

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Notes about this recipe

  • Eat Your Books

    Can substitute beet greens, kale, or turnip greens for mustard greens.

  • jenmacgregor18 on December 03, 2019

    I used mustard greens and omitted the noodles. I have to cook my greens through until tender. which took about 20- 25 minutes simmering ,then added scallions, soy & fish sauce. The fish sauce was really good & deepened the flavor without overwhelming. I didn't have any sichuan peppercorn. I subbed Korean red pepper and ground black pepper. It was spicy enough for us. I agree with everyone else, this is a flavorful very satisfying soup. and I'll be making again.

  • Laura on March 19, 2016

    Yum! This soup was very soul-nourishing. The broth was very flavorful and mustard greens were the perfect green for the combination. The only thing that didn't work for me were the noodles -- they detracted from my enjoyment of the dish. When I heated the (scant) leftovers the next day I left them out and enjoyed the soup even more. In fact, I think in future I would make it the day before I wanted to serve it because I feel that the flavor was even better on the second day. I'd also double the recipe because the quantity was not enough!

  • Barb_N on March 20, 2015

    This has become a perennial favorite- usually I make it with chicken broth, any hardy greens and lots of sichuan peppercorns. Last night I skipped the noodles and served it with authentic steamed pork and vegetable dumplings, homemade by a Chinese grandmother. Yum.

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