Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

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.


  • 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


  • 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.


Rate or Review


  • 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.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks