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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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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