An Asian Soup: Sausage, Kale, and Rice Noodle

 

Sausage, Kale, Rice Noodle Soup

     Took inspiration for this soup from the most recent Bon Appétit magazine I received.  I followed the recipe as close as I could but added and made some changes here and there.  This soup was quite interesting.  Its flavors were light, crisp, and refreshing, the only way I can express how it tasted.  Nothing too overpowering, not too hot, not too strong, just simple, light, and tasty.  One of the ingredients I didn't have in my cupboard nor was I able to find. I substitute a pinch of lemon pepper for the Szechuan Peppercorns because of the sort of similar light citrus flavor.  Sausage, Kale, and Rice Noodle Soup.

Ingredients:

• 1/2 lb ground sausage
• 1/4 white onion diced
• 2 tsp diced ginger
• 2cloves diced garlic
• 1 pinch lemon pepper
• 3/4 tsp red pepper flakes
• 1/2 tsp cumin
• 1 small bunch fresh kale
• 4 cups chicken stock
• 2 tbs soy sauce
• 1 tsp fish sauce
• 8 oz rice noodles

     In a small soup pot pour in a little bit of olive oil.  Brown the sausage.  Toss in the diced onion, ginger, garlic, red pepper flakes, lemon pepper, cumin, and sauté until the onion is tender.  Next toss in the kale that has been chopped roughly and sauté until the kale becomes wilted.  Pour in the chicken stock and bring to a simmer.  Let cook for about 10 minutes.  Meanwhile cook the rice noodles as directed.  Stir in the soy and fish sauce and let simmer again for another 5-10 minutes.  Place some rice noodles into separate bowls.  Ladle the soup mixture over the rice noodles and serve.  This soup as mentioned was different.  It was fresh, crisp, and citrusy, with a slight kick.  It definitely warmed me up that cold winter night.  Serves 4-5.