Guys! Seattle is still sitting RIGHT on the middle of the fence with this whole nice weather business. My solution? Gingered pork soup with green spring vegetables and szechuan broth! It’s the perfect way to warm up AND indulge in some of the new spring vegetables that are making their way into our markets.
for broth 1. Bring broth, shallots, garlic, ginger, peppercorns and coconut aminos to a boil. 2. Lower heat and simmer for 20 minutes. When done simmering remove from heat and set aside.
for soup 1. Heat a large stock pot over medium high heat with avocado oil and add ground pork, pressing flat to about 1/2 inch thick. 2. Cook undisturbed for a few minutes. Check by lifting up the edge to see if it’s starting to brown.
3. Once pork is brown on the first side, flip it as best you can and, and brown on the second side. 4. Season with salt, pepper and garlic granules, add the sliced mushrooms and break apart pork so no large pieces remain.
5. When pork is fully cooked, and mushrooms have softened, add coconut aminos and continuously stir, allowing coconut aminos to reduce and cling to pork and mushrooms. Scrape up any brown bits from the bottom of the pot.