In a 5 QT soup pot, heat olive oil over medium heat. Spread the oil over the surface of the pan.
1 tablespoon olive oil
Add the garlic, ginger, and lemon zest. Cook and stir for 1 minute—do not let it brown.
3 cloves garlic, ½ tablespoon minced or grated fresh ginger, ½ teaspoon lemon zest
Stir in the ground pork. Cook and stir for 5 minutes, breaking down the meat with a wooden spoon. The meat should be almost fully cooked.
1 pound (454 grams) ground pork
Season with ½ teaspoon salt and onion powder.
1 teaspoon onion powder
Pour in (homemade) chicken stock or broth. Cover the pot and let the liquid come to a steady simmer—season with 2 tablespoons coconut aminos.
2 (32 ounces/ 946 grams) cartons chicken or bone broth
When the broth has come to a steady simmer, add the noodles. Cook for 5 minutes, separating and sticky noodles with a fork.
1 (8 ounces/227 grams) pack rice noodles, Soba noodles, or Buckwheat sweet potato noodles (see note)
Maintain a steady simmer, and don't let the soup come to a boil.
With a few minutes left until the noodles are done cooking (usually 7 minutes), add the bok choy and green onions.
2 large heads baby bok choy (15 ounces/425 grams), 5 to 6 scallions or green onions, cut in thirds
Submerge the roots of the bok choy first, with the leaves sticking out. Then about 3 minutes in, submerge the leaves into the soup and cook for 1 to 2 minutes more.
Season with 1 tablespoon coconut amino, ½ teaspoon salt, and royally with black pepper. Taste test and add more seasoning as desired.
Black pepper to taste
Pour into your favorite bowl and serve hot with either half or one full hard-boiled egg cut lengthwise in half, roasted peanuts, and crushed red chili pepper flakes, if desired.