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Spicy Pork Ramen with Bok Choy & Ginger

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

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!

Spicy Pork Ramen with Bok Choy & Ginger

Spicy Pork Ramen with Bok Choy & Ginger

Spicy Pork Ramen with Bok Choy & Ginger

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Soup
Cuisine: Asian
Servings: 8
Author: Adapted by Pam / Original by Noble Pig

Equipment

  • Dutch oven

Ingredients

  • 1/2 tsp vegetable oil
  • 1/2 tsp sesame oil
  • 3/4 lb. ground pork
  • 1/2 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!
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10 Comments

  1. TBH, I am not a ramen fan, but I love bok choy a lot. I am glad that your family enjoyed it!

  2. Looks like a quick, easy, and delicious meal. I never think about using Rameb but not sure why

  3. 4 stars
    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.

    1. Julie,

      Separating the noodles is a great idea! I’ll try that next time.

      -Pam

  4. 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.

    1. 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