Easy Ginger Bok Choy Noodle Soup With Pork

Two plates of bock choy soup with pork and noodles and garnished with chili peppers, peanuts, and hard-boiled egg.

4.84 from 6 votes

Easy Ginger Bok Choy Noodle Soup With Pork

This hearty and easy Ginger Bok Choy Noodle Soup with Pork is a nourishing blend of vibrant bok choy, green onions, spicy and zesty seasoning, comforting noodles and hard-boiled eggs for garnish all in one bowl.

Prep Time5

Cook Time25

Total Time30

Course: Soups and Salads

Cuisine: Asian Inspired

Diet: Gluten Free

Servings: servings

Calories: 309kcal

Author: Mariska Ramondino

Equipment

1 minimum 5 QT or large stockpot or Dutch oven

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.
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.

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 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.
Or 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.

Storage:

Store bok choy soup for up to 3 days in an airtight container in the refrigerator.

You can also freeze it in a freezer-safe container for up to 3 months. I suggest freezing the broth without the noodles and bok choy to maintain the best texture.

Make enough noodles and bok choy to enjoy the soup in one or two settings. Then freeze any leftover soup broth.

When ready to enjoy, reheat the soup in a pot over the stove and add the desired amount of noodles and fresh bok choy.

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