Spicy Pork Ramen with Bok Choy & Ginger
This spicy pork ramen with bok choy & ginger is a snap to throw together, only uses a few ingredients, and will be comforting to your soul on a cold rainy day. I found the recipe for this ramen on Noble Pig a long time ago and I recently had all of the ingredients together so I finally made it. I adapted the recipe to work with what I had on hand and to suit my family’s tastes and it turned out terrific. My kids are still doing their schooling strictly online due to Covid-19, so I surprised them, along with my husband who is also working from home, with this spicy and flavorful pork ramen. We all enjoyed this flavorful and tasty soup–especially my son who had two servings.
Spicy Pork Ramen with Bok Choy & Ginger
Ingredients:
- ½ tsp vegetable oil
- ½ tsp sesame oil
- ¾ lb. ground pork
- ½ lb. bok choy, white parts thinly sliced, green leaves coarsely chopped, divided
- 2 tbsp ginger paste, or minced ginger
- 3 large cloves of garlic, minced
- 1-2 tsp sriracha, to taste (add more if you want it really spicy)
- 8 cups chicken broth **Use a good quality broth for a more flavorful soup
- 2-3 green onions (greens parts only), sliced thinly on the diagonal
- 2-3 tbsp soy sauce, to taste
- 2 (3 oz) packages of ramen noodles, packet discarded
- Freshly cracked black pepper, to taste
Serve with (optional):
- Sriracha
- Soy sauce
- Chile oil
How to Make Spicy Pork Ramen with Bok Choy & Ginger
Heat the vegetable oil and sesame oil in a large soup pot or Dutch oven over medium-high heat. Add the ground pork and cook, stirring often while breaking the meat up into crumbles, for about 5 minutes, or until cooked through. Drain any excess fat from the pot.
Add the sliced white portion of the bok choy, ginger, minced garlic, and sriracha sauce then cook, stirring constantly, for 1 minute. Add the chicken broth, scallions, and soy sauce then bring to a boil.
Add the noodles and reduce heat to simmer and cook for 1 minute, stirring often, to break up the noodles. Add the chopped green portion of the bok choy and simmer for another minute.
Ladle into bowls and season with freshly cracked black pepper, to taste. Serve immediately with additional sriracha, chile oil, and soy sauce on the side, if desired. Enjoy!
Equipment
Ingredients
- ½ tsp vegetable oil
- ½ tsp sesame oil
- ¾ lb. ground pork
- ½ lb. bok choy, white parts thinly sliced, green leaves coarsely chopped, divided
- 2 tbsp ginger paste, or minced ginger
- 3 large cloves of garlic, minced
- 1-2 tsp sriracha, to taste (add more if you want it really spicy)
- 8 cups chicken broth **Use a good quality broth for a more flavorful soup
- 2-3 green onions (greens parts only), sliced thinly on the diagonal
- 2-3 tbsp soy sauce, to taste
- 2 (3 oz) packages of ramen noodles, packet discarded
- Freshly cracked black pepper, to taste
Serve with (optional):
- Sriracha
- Soy sauce
- Chile oil
Instructions
- Heat the vegetable oil and sesame oil in a large soup pot or Dutch oven over medium-high heat.
- Add the ground pork and cook, stirring often while breaking the meat up into crumbles, for about 5 minutes, or until cooked through. Drain any excess fat from the pot.
- Add the sliced white portion of the bok choy, ginger, minced garlic, and sriracha sauce then cook, stirring constantly, for 1 minute.
- Add the chicken broth, scallions, and soy sauce then bring to a boil.
- Add the noodles and reduce heat to simmer and cook for 1 minute, stirring often, to break up the noodles.
- Add the chopped green portion of the bok choy and simmer for another minute.
- Ladle into bowls and season with freshly cracked black pepper, to taste. Serve immediately with additional sriracha, chile oil, and soy sauce on the side, if desired. Enjoy!
TBH, I am not a ramen fan, but I love bok choy a lot. I am glad that your family enjoyed it!
This Asian dish looks wonderful and delicious.
Looks like a quick, easy, and delicious meal. I never think about using Rameb but not sure why
This looks wonderful Pam!! love it!
We get a lot of bok choy from our CSA and I’m always looking for new ways to prepare it. I modified this recipe a bit to make it more hearty as a dinner dish. It was simple and very tasty. I think next time, I will cook the noodles separately and place them in the serving bowl, then pour the other ingredients over. It was a little tricky to portion it out from one big pot! I found that two, 1-serving bundles of ramen noodles, 1/2 lb. of ground pork and 4 cups of broth were about right for 2 dinner-size servings.
Julie,
Separating the noodles is a great idea! I’ll try that next time.
-Pam
We love this and have made it several times throughout winter, always adding more garlic, sriracha and ginger. A couple times I substituted ground turkey for the ground pork as I had it on hand. Still yummy. A spoon of Better Than Bouillon amps up flavor. I use low sodium soy sauce. It’s pretty economical too.
Barbara,
Thank you for letting me know! Adding extra garlic, sriracha, and ginger is always a good thing. I’ll have to give it a try with turkey sometime.
-Pam
AWESOME!!! Made this soup this afternoon, and was simply amazed! The flavors blend so well. I will definately be making this again ❤
Sally,
This makes me very happy! I really love this soup and just made it again the other day. Thanks for taking the time to let me know.
-Pam
Definitely ‘slurp worthy’ this is! Cold & rainy day here today in the PNW so this was a big hit for lunch, and actually was more than enough for a dinner meal. Following another posters lead I used two packs of noodles but sized down to a one quart box of chicken broth, used 3/4 pound of ground pork & it made plenty! Added a tablespoon of chili-garlic paste & a good squirt of Siracha topped with the sliced green onions. Delish, definitely a ‘keeper’ & will make again. Thanks for the inspiration to do something different than plain ol’ ramen.
Bill,
Slurp worthy makes me so happy!!! Thanks for letting me know.
-Pam