Gingery Pork Ramen
Servings: 6
Kosher Key:
Prep Time: 15 Minutes
Cook Time: 5 Minutes
Total Time: 20 Minutes
- 1-1/2 lbs ground pork
- 8 cups low-sodium chicken broth
- 1 lb bok choy, white parts thinly sliced on the diagonal, green leaves coarsely chopped
- 5 Tablespoons low-sodium soy sauce
- 1-1/2 Tablespoons freshly grated ginger (I use the paste)
- 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 (I like to brown the pork really well.) Drain the fat. 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.