Pork Noodle Soup with Ginger and Toasted Garlic

Total time: 35 minutes

3 tablespoons neutral oil: grapeseed, vegetable or canola

8 garlic cloves, thinly sliced 1 pound ground pork 1½ teaspoons red-pepper

flakes, plus more to taste Kosher salt and black pepper 4 cups chicken broth 3 tablespoons soy sauce or

tamari, plus more to taste 1 large bunch pea leaves or spinach, thick stems removed, leaves coarsely chopped

1 tablespoon finely grated fresh ginger (from about a 1½-inch piece)

6 ounces rice noodles (thick- or thin-cut), cooked and drained

½ medium red, yellow or white onion or 3 scallions, thinly sliced

1 cup cilantro, leaves and tender stems, coarsely chopped

Instructions:

Heat vegetable oil in a large, heavy-bottomed pot over medium.

Add garlic and cook, stirring occasionally, until the slices become nicely toasted and golden brown, 2 or 3 minutes. Using a slotted spoon, remove garlic and set aside.

Add pork and red-pepper flakes to the pot, and season with salt and pepper. Cook, using a wooden spoon or spatula to break up large pieces, until the pork is well browned and in small bite-size pieces, 5 to 8 minutes.

Add chicken broth, soy sauce and 4 cups water. Bring to a simmer and cook for about 5 to 8 minutes, until the pork is very tender and the broth tastes impossibly good. (Give it a taste and season with salt, pepper, red-pepper flakes and soy sauce, if you want.) Add pea leaves, half of the onion slices and all of the ginger. Stir to wilt the leaves.

To serve, ladle soup over noodles and top with remaining onion, cilantro and toasted garlic.

Makes 4 to 6 servings