I really wanted to call this recipe life-changing Gingery Pork Ramen because honestly, it’s going to rock your world. The ground pork makes it into a hearty meal and you’re going to love its awesome flavor.
Confession…I’m married to a ramen fanatic, however, he might prefer the term aficionado. My guy is seriously hooked on the curly noodle soup; always changing it up…tweeking this and that relentlessly. I’ve stood on the sidelines (until now) and just watched. I don’t share the same unhinged craving for ramen as he does.
However, just because I don’t really participate in the daily ramen circus around here, doesn’t mean my ramen game is not strong. I’m just more of a Sausage Tortellini Soup or Butternut-Boursin-Bacon Soup girl myself. In my quest to keep things interesting, I did make my husband a small wager, that I could make him the best ramen he’s ever tasted using only simple ingredients.
Guess what? I won him over with this Gingery Pork Ramen. He cannot get enough of it. And he’s pretty surprised at the simplicity. It’s honestly so delicious and I think you’ll all really enjoy every, single bite. Now he wants me to make it daily. I suppose I brought that on myself. Now I need to learn to make my own noodles…that’s my next challenge.
One of my favorite ingredients for soup is bok choy. The white stalk part adds a bit of crunch to the soup and the delicate greens are perfect to stir in at the end.
The ground pork makes this soup hearty enough for a meal. It’s full of bright flavors from the generous usage of fresh ginger, while the Sriracha gives it a spicy kick.
I mean, who wouldn’t love this?
If you have any left, it reheats well.
Perfect for a weeknight, but fabulous enough for the weekend. A new staple at our house too.
Everyone loves a good bowl of soup. How about Jambalaya Soup for a Mardi Gras season? Or Cheesy Meatball Parmesan Soup for something you can’t say no to. Carrot Coconut Soup also sounds amazing. Brown Butter Cauliflower Soup is something we all need to try soon. And Creamy Tomato Bacon Soup sounds like pure comfort food.
Three years ago I made this Philly Cheesesteak Dip and it was off the charts then and still is! Five years ago Fancy Artichoke Dip made a debut in my kitchen and still has a starring role at gatherings. Nine years ago Chicken Meatballs with Chipotle-Honey Sauce changed the way I thought above ground chicken. So good!
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Gingery Pork Ramen
- 20 oz ground pork
- 8 cups low-sodium chicken broth
- 1 lb baby bok choy, white parts thinly sliced on the diagonal, green leaves coarsely chopped
- 5 Tablespoons soy sauce
- 1-1/2 Tablespoons freshly grated ginger
- 1-1/2 teaspoons finely minced garlic
- 5 scallions (green parts only), sliced on the diagonal
- 1-1/2 teaspoons Sriracha
- 2-(3 oz) packages ramen noodles, broken to your liking (do not use flavor packet)
- In a large nonstick skillet over medium-high heat, brown the pork until cooked through and no longer pink. Set aside.
- In a large soup pot combine broth, bok choy whites, soy sauce, ginger, garlic, scallions and Sriracha. Bring to a boil and lower to maintain simmer for 2 minutes. Stir in ramen and pork, simmering for one minute more. Turn off heat and stir in bok choy green leaves. Let sit off heat for 2 minutes while noodles constitute themselves. Serve immediately.
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