Shredded Pork Ramen Soup with Ginger
438kcal
Ingredients
- 1 32 oz chicken broth low sodium, fat free
- 1 32 oz beef broth low sodium, fat free
- 6 baby bok choy washed, dried, cut into thirds
- 1 1/2 cups baby carrots sliced
- 1 star anise
- 3/4 tsp five spice powder
- 4 cups shredded pork
- 9.5 oz Wegmans Organic Ramen Wheat Noodles
- 2 inch piece fresh ginger peeled
- 2 cloves garlic peeled
- 15 stems fresh cilantro
Garnish
- 4 radishes washed and thinly sliced
- 4 boiled eggs hard or soft, according to your preference
- 10 cilantro leaves
Equipment
- Cheesecloth or reusable tea bag
- Medium bowl with an ice bath
- Tongs
Method
- Remove the base of the bok choy and wash well, Dry and cut into thirds
- Peel the ginger and the garlic
- Pour an inch of chicken broth into the pot
- Add ginger, garlic and star anise to reusable tea bag or cheesecloth and close
- Add to pot with the broth
- Gradually add the bok choy, cooking it down in thirds
- Slice the carrots and add to the pot
- Pour in the remaining chicken broth and the beef broth
- Add five spice powder the bring to a simmer over low heat
- Meantime, fill 3 quart pot with water and some salt. Add ramen and cook for four minutes.
- Remove with tongs and add ramen noodles to ice bath
- Add eggs and cook to your preference in the pasta water. Cool immediately
- Wash the cilantro and remove the leaves
- Once the broth is simmering, add the shredded pork and the cilantro
- Strain noodles and add to pot
- Remove pot from heat
- Serve into bowls, Top with eggs, radishes and cilantro
Nutrition
Calories438kcalCarbohydrates48gProtein24gFat17gSaturated Fat6gCholesterol144mgSodium1945mgPotassium254mgFiber3gSugar20gVitamin A7684IUVitamin C43mgCalcium196mgIron4mg
Notes
Use leftover Pork Roast Two Ways