Gingery Pork Ramen

I love making soups, especially ones that can be made in a flash for a weeknight. Recipes that dirty only one pot and are gobbled up by the whole family earn extra bonus points.

This is one such recipe. I haven't been cooking with ground pork for too long, but Egg Roll in a Bowl and the Green Bean Stir Fry have made me a convert. 

Ground pork combined with bok choy (one of the most underrated vegetables of all time, in my opinion) and ramen noodes in a gingery broth, makes a delicious, easy soup that can be on the table in 30 minutes or less. So when you drive home in a snowstorm, or the temps dip below zero, or you just feel like soup, I hope you'll try this. It's a fantastic way to get warm from the inside out.

Get more inspiration at Inspire Me, Inspire Me 2, Fabulous, Hearth and Soul, Tasty Tuesdays.

Gingery Pork Ramen

1 pound ground pork
8 cups chicken broth
1 pound bok choy, white parts thinly sliced, green leaves coarsely chopped
6 Tbsp. soy sauce
2 Tbsp. ginger paste
2 Tbsp. garlic paste or fresh chopped garlic
5 green onions (green parts only), sliced 
2 tsp. Sriracha or chili garlic sauce
2 (3 oz) packages ramen noodles, broken up (do not use flavor packet)

In a Dutch oven or soup pot, brown the pork over medium high heat until cooked through. Drain fat, if there is any. Remove to a bowl.

Add the broth, white parts of the bok choy, soy sauce, ginger, green onions and sriracha to the soup pot. Bring to a boil and lower the heat; simmer for 2 minutes. Stir in the ramen noodles and pork and simmer for another minute. 

Turn off heat and stir in the bok choy leaves. Let sit for 2-3 minutes until noodles are tender.

Recipe Source: Noble Pig