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
NOTES:
- You don’t have to have a Spiralizer to make the noodles. You can also use a mandolin 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!
- 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.
Did you make this recipe? Please give it a star rating below!
Spicy Pork Soup with Kale and Japanese Sweet Potato Noodles. Paleo Pork Soup.
- 1 pound ground pork
- 2 medium cloves garlic finely chopped
- 1 inch piece fresh ginger root peeled and grated
- 1 1/2 teaspoons Homemade Chinese Chile Oil see NOTES for substitution
- 1/2 teaspoon cumin seeds crushed (or 3/4 teaspoon ground cumin)
- 1 tablespoon coconut oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 6 cups broth or stock
- 1 bunch Kale stems removed and cut into bite sized pieces (approximately 4 cups)
- 4 scallions thinly sliced
- 2 1/2 tablespoons coconut aminos or fermented soy sauce
- 1 teaspoon fish sauce
- 1/2 pound Japanese sweet potato peeled and made into noodles (see NOTES)
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Finely chop garlic, peel and grate ginger and thinly slice scallions.
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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.
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Remove stems from kale and cut into bite sized pieces. Here is a great video showing how to quickly remove the stems.
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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.
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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.
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Add broth and bring to a boil. Once boiling, reduce heat to a simmer 8 to 10 minutes.
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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.
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Remove from heat, adjust salt and pepper if necessary, serve and Enjoy!
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
Stephanie says
This looks wonderful! Just got a spiralizer tonight so I’m on the hunt for recipes, and this one looks perfect. Thanks for sharing!
EverydayMaven says
Fun!! You are going to love it. Here is a quick link to most of my spiralizer recipes — http://www.everydaymaven.com/recipe-index/#!/search=spiralized
plasterers bristol says
sounds delicious, something new to try. Thanks for posting.
Simon
EverydayMaven says
Thanks for reading!
Judy Charlotte says
Mmmm. That soup actually looks yummy.
EverydayMaven says
It is – a cold weather favorite!
Ilene Hawk says
This was a really great soup!!!! I didn’t have any Szechuan Peppercorns, but I used some crushed Jalapeno Chili. Loved the heat and the flavors and of course the Japanese sweet potato was fabulous!!! Thank you
EverydayMaven says
You’re welcome Ilene! So glad you liked it and thanks for letting me know!
EverydayMaven says
You’re welcome Ilene! So glad you liked it and thanks for letting me know!
Octavia says
Thank you so much!!!
EverydayMaven says
How did it come out Octavia?
Octavia says
Can we use a regular sweet potato or white potato for this recipe?!
I’m hoping you can answer today because I want to make this for dinner tonight!! 🙂
EverydayMaven says
Hi Octavia,
You can definitely use a regular sweet potato but not that the “noodles” will have a much sweeter taste. A regular white potato would probably be my preference! Hope you love it 🙂
ND says
Hi Octavia! I’m leaving this comment in case anyone is reading here for alternatives to the Japanese sweet potatos. I made this last night with Zuchinni and it came out wonderful!
Instead of setting it in ice water like the SP, rub the noodles through with salt and set them in a colander in your sink. That will release their liquid and firm them up a bit. Then just rinse off the salt before you throw them in!
Thanks for the recipe EverydayMaven!
Alyssa Brantley says
Great tip ND!! Thanks for the review and for taking the time to comment 🙂