Asian Pork Noodle Soup with Swiss Chard, Mushrooms, Cilantro & Lime

Directions

1. Rinse and dry all fresh produce. Slice mushrooms, trim and chop chard stems, and cut the chard leaves into bite-sized pieces.
2. Mince the ginger and garlic and place them in a bowl together. Add the sliced mushrooms to the bowl.
3. Heat a medium saucepan over medium heat and swirl in a small amount of neutral oil.
4. In the pan, cook the pork with the minced aromatics, chard stems, and a pinch of black pepper and crushed red pepper, breaking the meat apart, until the pork is cooked through and stems are tender, about 5 minutes.
5. Pour in the broth and soy sauce, add fish sauce to taste, then bring the mixture to a boil. Cover and simmer briefly.
6. When the broth boils, add the rice noodles and stir to separate them. Reduce heat to a simmer and cook until the noodles are just shy of tender, about 6–8 minutes.
7. Meanwhile, strip cilantro leaves from the stems and finely mince the leaves; add half of them to the chard bowl. Slice the green onions and add half to the chard bowl as well.
8. When the noodles are nearly done, add the chard leaves in handfuls, allowing each handful to wilt before adding the next. Cook until greens are tender and noodles are fully cooked, 1–2 minutes more.
9. Stir in lime juice, adjust seasoning if needed, and remove from heat. Ladle into bowls and top with the remaining cilantro and green onions.
10. Serve promptly with an extra squeeze of lime if desired.