Pork and Mustard Greens Soup with Soba

Pork and Mustard Greens Soup with Soba
Serves 4

1 pound ground pork
4 cloves garlic finely chopped
4 teaspoons finely grated peeled ginger
1 teaspoon Sichuan peppercorns, crushed
¾ teaspoon crushed red pepper flakes
1 teaspoon cumin seeds, coarsely chopped
vegetable oil
4 cups dashi broth
2 Tbs miso
1 bunch mustard greens, rough chopped
4 scallions, thinly sliced
2 tablespoons reduced-sodium soy sauce
1 teaspoon fish sauce (such as nam pla or nuoc nam)
Bean sprouts, picked veg
12 oz. soba

Mix pork, garlic, ginger, Sichuan peppercorns, red pepper flakes, and cumin in a medium bowl. Heat oil in a large pot over medium heat. Add pork mixture; season with salt and pepper and cook, stirring and breaking up with a spoon, until browned and cooked through, 8–10 minutes.

Add broth and miso and bring to a boil; reduce heat and simmer until flavors meld, 8–10 minutes. Add mustard greens, scallions, soy sauce, and fish sauce and cook, stirring occasionally, until greens are tender, 5–8 minutes; season with salt and black pepper.

Meanwhile, cook noodles according to package directions; drain.

Mix it all and serve.