Ingredients

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2 tablespoons olive oil

4 ounces shiitake mushrooms, stems removed, thinly sliced

2 medium carrots (about 4 ounces), chopped

1 red bell pepper (about 7 ounces), finely chopped, you can also use about 1 cup of diced zuchinni

2 Thai chillies, diced

Kosher salt and freshly ground black pepper

2 cloves garlic, minced

One 1-inch piece fresh ginger, minced (about 1 tablespoon)

3 scallions, thinly sliced, white and green parts separated

1 pound ground pork

8 cups low-sodium chicken broth

6 ounces flat rice noodles

1/4 small head napa cabbage, thinly sliced (about 3 cups) or bok choy

2 tablespoons low-sodium soy sauce

2 tablespoons rice vinegar

Toasted sesame seeds and sriracha, for serving, optionalAdd to Shopping List

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Directions

1. Heat the olive oil in a large heavy-bottomed pot over medium-high heat until shimmering. Add the mushrooms, carrots, bell pepper, and chillies plus 1 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the vegetables are softened, 4 to 5 minutes. Add the garlic, ginger and scallion whites and cook, stirring, until softened, 2 to 3 minutes. Add the pork, 1 teaspoon salt and a few grinds of pepper and cook, breaking up the pork with a spoon and stirring occasionally, until no longer pink, 5 to 6 minutes.
2. Pour in the chicken broth and bring to a boil. Add the noodles and cabbage or bok choy and cook until the noodles are tender and cooked through and the cabbage is tender but still holds a bit of crunch, about 6 minutes. Stir in the soy sauce and vinegar to combine. Season with salt and pepper.
3. Ladle the soup into bowls, sprinkle with the scallion greens and top with some sesame seeds and sriracha if desired.

Ingredients:
2 Tbs Vegetable Oil

3 Roma tomatoes

1 small onion

4 garlic cloves

2 dried New Mexican or Guajillo Chilies

1 chipotle in adobo sauce

salt and pepper to taste

1 lb ground beef

1/3 cup raw rice

1 egg

1 cup diced spinach or kale

1 tsp cumin

1 tsp. dried oregano

3 ears of corn, cut into thirds

1 1/2 Tbsp chicken bouillon

1 large carrot, sliced

3 stalks celery, chopped

1 diced potato

1 diced zuchinni

bunch of cilantro

1. Add oil to a pot then frya tomatoes, onion, garlic cloves, andChiles until very tender. Make sure to have heat in medium low.

2. Place everything from step 1 above in a blender add 2 cups of water, 1 Chipotle Adobo pepper and salt to taste. Blend.

3. Pour sauce back into pot and let it come to a simmer in medium low heat. Once it has simmered add 6 cups of water . Let it come to a boil.

4. In a bowl add 1 lb of ground beef, 1/3 cup of rice, 1 egg, 1 cup of diced spinach or kale, cumin, 1/2 tsp of salt, 1/4 tsp of black pepper, and Oregano and incorporate very well.

5. Roll into little balls about 1 1/2 tbsp in each. Place them into pot.

6. Add corn on the cob, chicken bouillon and let it simmer for 10 min. Then add diced carrots and celery and let it simmer for 7 min. Lastly add 1 diced Russel potato, 2 squash, and a bunch of cilantro. Stir and let it simmer for 10 min or until veggies are tender.