pork, pepper and rice noodle soup

 

It doesn't rain much in the desert but it did today.  This was a simple, very nice, comforting soup, especially on a rainy afternoon.  I needed to add some spice so was generous with the garlic chili sauce in my bowl but the others thought it was fine just as it was.

pork, pepper and rice noodle soup (slightly adapted from food network)

1 tablespoon olive oil

8 ounces shitake mushrooms, stems removed, thinly sliced

2 medium carrots, chopped

1 red bell pepper, finely chopped

kosher salt and freshly ground black pepper

2 cloves garlic, minced

1 teaspoon ginger

3 scallions, thinly sliced, white and green parts separated

1 pound ground pork (I used ground chicken)

6 ounces flat rice noodles

1/4 small head napa cabbage, thinly sliced (3 cups)  (I used bagged angel hair cabbage)

2 tablespoons soy sauce

2 tablespoons rice vinegar

2 tablespoons lime juice

toasted sesame seeds and sriracha, for serving

Heat the olive oil in a pot over medium-high heat until shimmering.  Add the mushrooms, carrots, bell pepper, 1 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the vegetables are softened, 4-5 minutes.  Add the garlic, ginger and scallion whites to cook, stirring, until softened, 2 to 3 minutes.  Add the pork (or chicken), 1 teaspoon salt and a few grinds of pepper and cook, breaking up the pork with a spoon and stirring occasionally, until no longer pink, 5 to 6 minutes.

Pour in the chicken broth and bring to a boil.  Add the noodles and cabbage and cook until the noodles are tender and cooked through and the cabbage is tender but still holds a bit of crunch, about 6 minutes.  Stir in the soy sauce, vinegar and lime juice to combine.  Season with salt and pepper.

Ladle the soup into bowls, sprinkle with the scallion greens and top with sesame seeds and sriracha if desired.