Spicy Pork & Turnip Soup With Eggs

If you’re looking for a quick, simple soup to prepare with all your CSA turnips, this is the soup for you! This has quickly become a household favorite, and we’ve made it three times since mid-April when the first turnips were available at the farm. Aside from the time it takes to quick-pickle your eggs (you can also do that in advance), this soup comes together in 30 minutes. It’s a spicy, brothy, and light soup for a warm spring evening. I hope you all can grab turnips at your local farmers' market or in your next CSA box. And don’t forget to keep those greens on your turnips! They’re used in this recipe. However, if you can’t find young turnips with their greens attached, you can substitute them with another green such as bok choy, spinach, chard, mustard greens, or even kale. Have fun with this recipe and enjoy the simple flavors of spring!

Ingredients

For the Soy Pickled Eggs:

• 4 eggs
• 2 cloves of garlic, peeled and left whole
• 1/2 teaspoon crushed red pepper flakes
• 3/4 cup low-sodium soy sauce
• 2 tablespoons rice vinegar

For the Soup:

• 1 pound ground pork
• 2 tablespoons finely grated fresh ginger
• 3/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon ground cumin
• Hefty pinch of salt and pepper
• 1 tablespoon olive oil
• 3 stalks of green garlic, finely chopped (white and pale green parts only) or garlic cloves
• 1 small bunch of turnips with their greens, turnips cut into 1/2 inch chunks and greens roughly chopped
• 4 cups water
• 2 tablespoons low sodium soy sauce + additional to taste
• 1 teaspoon fish sauce

Optional Toppings:

• 1-2 tablespoons kraut-chi or kimchi
• 1 tablespoon fermented chili paste

Directions

Prepare the Soy Pickled Eggs:

1. Boil the Eggs:
   Gently lower the eggs into a large saucepan of boiling water. Cook for 7 minutes. Using a slotted spoon, transfer the eggs to a bowl of ice water and let them cool until you can easily handle them. Peel the eggs and set aside.
2. Marinate the Eggs:
   Meanwhile, in a medium-sized saucepan, bring garlic, pepper flakes, soy sauce, vinegar, and 2 cups of water to a boil. Reduce the heat and simmer for about 5 minutes. Remove from heat and add the peeled eggs. Let the eggs marinate in the mixture for at least one hour or in the fridge overnight.

Prepare the Soup:

1. Mix the Pork:
   In a large bowl, mix the ground pork, grated ginger, red pepper flakes, cumin, salt, and pepper until well combined.
2. Cook the Garlic:
   Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the chopped green garlic and cook for about 1 minute, stirring often until fragrant.
3. Cook the Pork:
   Add the seasoned pork to the pot. Use a wooden spoon to break up the meat and cook until it is lightly browned and no longer pink, about 5-7 minutes.
4. Add Water and Turnips:
   Add the water and turnip chunks to the pot, reserving the greens for later. Bring the mixture to a boil, reduce the heat, and simmer until the turnips are fork-tender, about 10 minutes.
5. Add Greens and Seasoning:
   Stir in the turnip greens, soy sauce, and fish sauce. Simmer for an additional 5 minutes to allow the flavors to meld together. Taste and adjust the seasoning with additional soy sauce if needed.

Serve:

1. Plate the Soup:
   Ladle the soup into bowls. Top each serving with a soy pickled egg, halved if desired.
2. Garnish:
   Garnish with optional toppings such as kraut-chi or kimchi and a dollop of fermented chili paste for extra spice and flavor.

Tips for Success

• Advance Preparation: Pickle the eggs a day ahead to save time on the day you make the soup. The eggs can marinate in the fridge overnight for enhanced flavor.
• Vegetable Variations: Feel free to substitute or add other vegetables to the soup such as carrots, daikon radish, or bok choy for added texture and flavor.
• Serving Suggestions: This soup is a substantial meal that pairs well with steamed rice or crusty bread.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to three days. They should be reheated gently on the stove over low heat.

This Spicy Pork and Turnip Soup With Soy Pickled Eggs recipe is perfect for enjoying spring's fresh produce. The combination of spicy pork, tender turnips, and savory soy-pickled eggs creates a comforting and flavorful dish. Enjoy!