Easy Ginger Bok Choy Noodle Soup With Pork
User Reviews
4.8
18 reviews
Excellent
Easy Ginger Bok Choy Noodle Soup With Pork
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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.
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Ingredients
- 1 tablespoon olive oil
- 3 cloves garlic minced or grated
- ½ tablespoon fresh ginger minced or grated
- ½ teaspoon lemon or 1 tablespoon grated lemongrass, zest
- 1 pound ground pork 454 grams
- 1 teaspoon salt or more to taste; divided
- 1 teaspoon onion powder or more if preferred.
- 2 chicken broth Or 8 cups of homemade broth, or bone broth; 32 ounces/946 grams cartons
- 3 tablespoons coconut aminos plus more to taste (can sub with gluten-free soy sauce, or tamari sauce; divided
- 1 rice noodles ensure gluten-free, if necessary, or soba noodles; or buckwheat sweet potato noodles; 8 ounces/227 grams pack; see note
- 2 baby bok choy cut lengthwise in half (and again in half if pieces are large, large heads; 15 ounces/425 grams
- 5 to 6 scallion one bunch, or green onion; cut in thirds
- black pepper to taste
- 3-4 egg peeled and cut in half (optional, hard-boiled
- red crushed pepper flakes optional, for garnish
- peanut optional, for garnish
Instructions
- In a 5 QT soup pot, heat olive oil over medium heat. Spread the oil over the surface of the pan.
- Add the garlic, ginger, and lemon zest. Cook and stir for 1 minute—do not let it brown.
- 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.
- 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.
- When the broth has come to a steady simmer, add the noodles. Cook for 5 minutes, separating and sticky noodles with a fork.
- 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.
- 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.
- 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.
Equipments used:
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:
- 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.
- 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 Information
Show Details
Calories
309kcal
(15%)
Carbohydrates
10g
(3%)
Protein
20g
(40%)
Fat
22g
(34%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
10g
(50%)
Cholesterol
148mg
(49%)
Sodium
816mg
(34%)
Potassium
994mg
(21%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
12746IU
(255%)
Vitamin C
129mg
(143%)
Calcium
329mg
(33%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 309 kcal
% Daily Value*
| Calories | 309kcal | 15% |
| Carbohydrates | 10g | 3% |
| Protein | 20g | 40% |
| Fat | 22g | 34% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 148mg | 49% |
| Sodium | 816mg | 34% |
| Potassium | 994mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 12746IU | 255% |
| Vitamin C | 129mg | 143% |
| Calcium | 329mg | 33% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
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