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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

Nutritional Information

  • Calories (kcal) : 310
  • Fat Calories (kcal): 100
  • Fat (g): 11
  • Saturated Fat (g): 4
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 4.5
  • Cholesterol (mg): 40
  • Sodium (mg): 1050
  • Carbohydrates (g): 30
  • Fiber (g): 2
  • Sugar (g): 2
  • Protein (g): 22


  • 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.


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Reviews (7 reviews)

  • SLOcooker | 04/28/2021

    This is an amazing easy healthy recipe that I make over and over. Any pork products can be subbed in: such as sausage.

  • Kwilliams2 | 04/30/2020

    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.

  • Geaton | 01/22/2019

    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!

  • 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.

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