From the moment I saw the cover of last month’s Bon Appetit Magazine, I knew I was going to have to Paleoify it.
My Spicy Pork Soup with Kale and Japanese Sweet Potato Noodles isn’t that different from the Spicy Pork and Mustard Greens Soup on the cover; it’s not a close copy to that recipe, rather much more like a distant second cousin.
My version uses sweet potato noodles in place of rice noodles, kale in place of mustard greens, coconut aminos in place of soy sauce, coconut oil in place of vegetable oil and has different ratios for the both the broth and various spices.
This is a hardy, winter soup that is filling enough for a meal and can be eaten with chopsticks. It is a tad bit spicy (hence the name), so not exactly good for kids but if you are craving a warm, satisfying bowl of Asian soup without any crap ingredients, make this ASAP!
Inspired and Adapted From: Spicy Pork and Mustard Greens Soup from Bon Appetit Magazine
- You don’t have to have a Spiralizer to make the noodles. You can also use a mandoline as I do here in this post – How to Make Zucchini “Noodles”. With that being said, if you have room for it in your kitchen, get a Spiralizer – it is one of my favorite kitchen tools and I use it all the time!
- Here is a great video on How To Make Sweet Potato Noodles on a Spiralizer from Inspiralized.
- I used the Hana Sweet Potato aka Japanese Sweet Potato because of it’s light, noodle-like color and for the fact it tastes less sweet than a Yam or traditional Sweet Potato.
- I used my Homemade Chinese Chili Oil in place of the Szechuan Peppercorns and crushed red pepper flakes since it contains both but if you don’t have this on hand – substitute 1 teaspoon Szechuan Peppercorns (crushed with a mortar and pestle) plus 3/4 teaspoon crushed red pepper flakes.
- Szechuan Peppercorns used to be hard to find but now they are relatively easy. Penzey’s Spices carries small amounts and most Asian grocery stores and spice shops have them in stock.
- 1 pound ground pork
- 2 medium cloves garlic, finely chopped
- 1″ piece fresh ginger root, peeled and grated
- 1½ teaspoons Homemade Chinese Chili Oil (see NOTES for substitution)
- ½ teaspoon cumin seeds, crushed (or ¾ teaspoon ground cumin)
- 1 Tablespoon coconut oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 6 cups broth or stock
- 1 bunch Kale, stems removed and cut into bite sized pieces (approx 4 cups)
- 4 scallions, thinly sliced
- 2½ Tablespoons coconut aminos (or fermented soy sauce)
- 1 teaspoon fish sauce
- ½ pound Japanese sweet potato, peeled and made into noodles (see NOTES)
- Finely chop garlic, peel and grate ginger and thinly slice scallions.
- In a medium bowl, combine ground pork, chopped garlic, grated ginger, chili oil, cumin, salt and black pepper. Mix until well combined and set aside.
- Remove stems from kale and cut into bite sized pieces. Here is a great video showing how to quickly remove the stems.
- Fill a large measuring cup or bowl with ice cold water. Peel potato and place on spiralizer (see NOTES for substitution and video). Immediately place potato spirals in cold water until ready to use.
- Heat a large pot over medium heat. Once hot, add coconut oil and then pork mixture. Cook, 8 to 10 minutes, breaking up with a spoon or spatula, until browned and cooked through.
- Add broth and bring to a boil. Once boiling, reduce heat to a simmer 8 to 10 minutes.
- Drain sweet potato noodles and add to broth along with kale, scallions, coconut aminos and fish sauce. Continue cooking 4 to 6 minutes, until noodles are soft and kale is wilted.
- Remove from heat, adjust salt and pepper if necessary, serve and Enjoy!