Spicy Pork and Mustard Green Soup

Ingredients

• 0.5 teaspoon cumin seeds coarsely chopped
• 1 teaspoon fish sauce (such as nam pla or nuoc nam)
• 2  garlic cloves finely chopped
• 2 teaspoons ginger finely grated peeled
• 0.5 pound ground pork 
• 4 servings kosher salt black freshly ground
• 4 cups chicken broth low-sodium
• 2 tablespoons soya sauce reduced-sodium
• 4 cups mustard greens 
• 1 teaspoon sichuan peppercorns crushed
• 0.8 teaspoon pepper flakes red crushed
• 8 ounces wide rice noodles 
• 4  scallions thinly sliced
• 1 tablespoon vegetable oil 

Equipment

• bowl
• pot

Directions

1. Mix pork, garlic, ginger, Sichuan peppercorns,red pepper flakes, and cumin in amedium bowl.
2. Heat oil in a large pot overmedium heat.
3. Add pork mixture; seasonwith salt and pepper and cook, stirring andbreaking up with a spoon, until browned andcooked through, 8–10 minutes.
4. Add broth and bring to a boil; reduceheat and simmer until flavors meld, 8–10minutes.
5. Add mustard greens, scallions,soy sauce, and fish sauce and cook, stirringoccasionally, until greens are tender, 5–8minutes; season with salt and black pepper.
6. Meanwhile, cook noodles according topackage directions; drain.
7. Divide noodles among bowls and ladlesoup over.
8. Beet greens, kale, or turnip greens