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Recipe

Gingery Pork and Bok Choy Soup

Servings: 4

Ground pork makes this otherwise light and bright soup hearty enough for dinner. You won’t believe how quick and easy it is to pull together.

Ingredients

  • 6 cups lower-salt chicken broth
  • 12 oz. baby bok choy, white parts cut thinly on a diagonal, green leaves coarsely chopped
  • 1/2 lb. ground pork
  • 3 Tbs. soy sauce
  • 1 Tbs. grated fresh ginger
  • 1 tsp. finely chopped garlic
  • 4 scallions, thinly sliced on a diagonal
  • 1/2 tsp. Sriracha; more for serving
  • 4 oz. dried rice vermicelli noodles, broken in half

Preparation

  • In a medium saucepan, combine the broth, bok choy whites, pork, soy sauce, ginger, garlic, scallions, and Sriracha. Bring to a boil over high heat, then lower to maintain a simmer. Cook, uncovered and stirring occasionally, until the pork is no longer pink, about 10 minutes. Add the noodles and cook until tender, about 2 minutes. Add the bok choy leaves and simmer until wilted and tender, 1 to 2 minutes. Season to taste with more soy sauce and Sriracha.

Reviews

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Reviews

  • mistyskys | 02/27/2018

    This was amazing! The broth is SO unctuous. I did NOT fry anything before hand and it was perfect. The pork is tender, the bok choy is tender and the broth takes on all the flavor of each ingredient. I wouldn’t change a thing. I did add some lime and once some cilantro too- it was also amazing that way.

  • Monicamoriah | 02/23/2018

    Very nice. Like others, I browned the pork first. Nice flavors and very easy to prepare.

  • portcharlotte | 02/03/2018

    Made this for dinner last night. Good thing I doubled the recipe. Husband I both loved it and so easy to do. Only thing I did differently was saute the pork along with the garlic and ginger then added it to the soup base. Yummy.

  • AlisonMoore | 01/13/2018

    Why, oh why did I not follow my instincts and brown the ground pork first? Flavors are good, though.

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