Easy Ginger Bok Choy Noodle Soup With Pork
A nourishing bowl of bok choy soup with juicy ground pork, aromatic ginger, green onions, and tender noodles in a savory broth. Finished with optional hard-boiled eggs, this easy, flavor-packed meal is perfect for busy weeknights or when you need a wholesome reset.
Servings: 6 servings
Calories: 309kcal
Equipment
Ingredients
- 1 tablespoon olive oil
- 3 cloves garlic minced or grated
- ½ tablespoon minced or grated fresh ginger
- ½ teaspoon lemon zest or 1 tablespoon grated lemongrass
- 1 pound (454 grams) ground pork
- 1 teaspoon salt, or more to taste, divided
- 1 teaspoon onion powder or more if preferred.
- 2 (32 ounces/ 946 grams) cartons chicken or bone broth Or 8 cups of homemade broth
- 3 tablespoons coconut amino or Tamari sauce, divided plus more to taste (can sub with gluten-free soy sauce)
- 1 (8 ounces/227 grams) pack rice noodles, Soba noodles, or Buckwheat sweet potato noodles (see note) ensure gluten-free, if necessary
- 2 large heads baby bok choy (15 ounces/425 grams) cut lengthwise in half (and again in half if pieces are large)
- 5 to 6 scallions or green onions, cut in thirds one bunch
- Black pepper to taste
- 3-4 hard-boiled eggs peeled and cut in half (optional)
- Red crushed pepper flakes and peanuts for garnish optional
Instructions
- 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. Season with ½ teaspoon salt and onion powder.1 pound (454 grams) ground pork, 1 teaspoon salt, or more to taste, divided, 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, 3 tablespoons coconut amino or Tamari sauce, divided
- When the broth has come to a steady simmer, add the noodles. Cook for 5 minutes, separating any sticky noodles with a fork. Maintain a steady simmer, and don't let the soup come to a boil.1 (8 ounces/227 grams) pack rice noodles, Soba noodles, or Buckwheat sweet potato noodles (see note)
- 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.
Notes
How to boil eggs: Place eggs in a small saucepan and cover with water. Bring water to a full rolling boil over high heat, pot covered. Then turn off the heat and remove the pan from the stove. Let the eggs sit for 12 minutes. When time is up, drain the eggs and submerge them in cold tap water to cool them in the same pan. You might have to refresh the water once to cool them or add ice cubes. Roll the eggs softly when cool enough to handle, and make multiple breaks in the shell to peel. Cut each hard-boiled egg lengthwise in half.
Notes on Broth: My Crock Pot Bone Broth or Homemade Chicken Stock/Broth imparts a rich, comforting flavor to this soup recipe. If you find yourself with leftover broth or are curious about other ways to use it, check out these Homemade Recipes Using Chicken Broth.
Notes on Noodles:
- Brown or black rice noodles (gluten-free): They are ready in 7 minutes and keep a nice firm-tender consistency that works well in this soup. But my favorite is the sweet potato and buckwheat noodles from King Soba. They cook in 5 to 6 minutes, are incredibly tasty, and contain no wheat or gluten. Choose your favorite.
- Keep it low-carb with shirataki noodles.
- If you're going for dried sweet potato starch noodles (found in most Asian supermarkets), I suggest cooking them separately as they will suck up too much of the soup's liquid (in my experience). Then add them to the bowl and cover with the golden soup. They do create a nice, thick, and rich consistency.
Nutrition
Calories: 309kcal | Carbohydrates: 10g | Protein: 20g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 148mg | Sodium: 816mg | Potassium: 994mg | Fiber: 3g | Sugar: 4g | Vitamin A: 12746IU | Vitamin C: 129mg | Calcium: 329mg | Iron: 3mg
