December 9, 2020
Move over chicken noodle. We’ve got a new soup in town. When I’m feeling under the weather, not only do I crave soup, but I crave soup that is infused with allllll the healing powers. AKA bone broth with spices with ginger!
After making a big batch of my basic bone broth, I added in some extra garlic, ginger, and coconut aminos and this soup was born.
I actually got the inspo for this soup from a recipe I found in Better Homes & Gardens. Of course, I had to put my own gluten free / Whole30 style spin on it by swapping out some of the ingredients for ingredients that fit my eating style.
If you like this recipe, here are similar recipes you might enjoy:
- Paleo Sesame Steak & Green Bean Stir Fry
- Instant Pot Whole30 Ramen
- Paleo Teppanyaki Style Steak
- Sesame Chicken Chopped Salad
If you make this recipe, be sure to leave a comment below and rate the recipe! You can also snap and picture and post it on Instagram using the hashtag #eatingataltitude. And of course be sure to follow Eating At Altitude on Instagram. You can also find me on Facebook and Pinterest. xo!
Ginger Pork & Bok Choy Soup
Ingredients
- 1 tbsp sesame oil
- 1 lb ground pork
- 3 scallions, green parts diced. discard white parts
- 3-4 cloves garlic, minced or grated
- 1 tsp grated ginger
- 6 C. chicken or veggie stock
- 3 Tbsp coconut aminos
- 2 baby bok choy, white parts cut thinly on a diagonal & green leaves roughly chopped
- 4 oz dried rice vermicelli noodles sub any type of rice stir fry noodle
- 1/2 tsp sriracha or chili oil optional & to taste.
Instructions
- In a large dutch oven, heat sesame oil over medium heat.
- Add pork, scallions & garlic. Cook until pork is browned about 6 minutes.
- Add chicken broth & coconut aminos. Bring to a boil before lowering the heat to a simmer. cook for 10-12 minutes.
- Add the noodles & cook until tender. If using vermicelli noodles these will only take about 3 minutes. If using a different type of noodle, cook for desired amount listed on the package.
- Add the bok choy and simmer 1-2 minutes or until wilted.
- Season to taste with sriracha or chili oil & additional coconut aminos.
