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.
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This was just the thing on a dreary quarantine day. The pork gives enough umami to make it scrumptious and my odds and ends of greens (limp bok choy and some very old Swiss chard) along with lots of green onions I am learning how to grow in a glass of water made it delicious. Used udon noodles because no rice noodles in the pantry and it was perfect! Delicious. Just what I needed after a very blue day.
I took the advice of the other reviews and browned the pork first (and sautéed the garlic and ginger along with it). I used regular chicken broth (not low sodium), but I did use low-sodium soy sauce and it was a perfect amount of saltiness for us. I doubled the meat and bok choy (I used baby bok choy) and the rice noodles because the men in my house are big eaters. Yum -- no leftovers! Even my 8-yr old grandson scarfed it down. This recipe is a keeper because it is simple, easy, inexpensive, fast, nutritious and tasty. You literally can't put too much bok choy in it. I didn't add the hot sauce because of personal preference but may add a little next time. Thanks for sharing it!
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.
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