This one pot soup is perfect for a weeknight dinner and it is very economical. Try it with some steamed dumplings or fried egg rolls on the side to please everyone in the family!
This soup has quickly become a favorite in our home. It is super simple to make, and all elements get added into a single pot, making cleanup a breeze. Despite the use of simple ingredients, it is full of flavor, and what’s even better, is that it can be ready for the table in about 25 minutes. This soup checks all the boxes for an easy weeknight meal.
As an added bonus to this recipe’s simplicity, it is super economical! You know those small packages of ground pork (about 500g)? You only need half of it to feed 4 with this soup. The bags of baby Bok choy that you buy at the grocery store, are enough for two batches of this recipe as well, or perhaps use it in a stir-fry or for another meal. Even the bag of rice noodles that I bought specifically for this soup has stretched to at least 4 batches of it. Add in some chicken stock, soy sauce, sriracha, green onions, garlic and ginger, and there you have a super affordable tasty meal.
To help round it out to meet everyone’s hunger, I typically serve it alongside some steamed dumplings. Steamed dumplings are super convenient, and I often keep batches of them in the freezer, as they can be cooked from frozen in about 15 minutes. Pan-fried dumplings also taste delicious, but I like the simplicity of steaming them in a bamboo basket, and they can honestly be left to cook on their own. If you’d like to check out my recipe for flavourful dumplings, click here. Egg rolls would also be a convenient side to the soup if you have some already made or stored in the freezer.
When making this soup, feel free to adjust the quantities for the garlic, ginger, and Sriracha. The soy sauce could easily be swapped for the less salty, Japanese Tamari. If you cannot find baby Bok choy, spinach could be added. You could even toss in some chopped kale for additional vitamins. In the end, just keep it simple, as that is what makes this recipe so easy and delicious.
Let’s get to it!
Rice Noodle Soup with Ground Pork and Bok Choy
Rice Noodle Soup with Ground Pork and Bok Choy Ingredients
Rice Noodles – There are many different types of rice noodles on the market. I prefer to use the long, thin rice noodles for this soup. While you could use the thinner vermicelli rice noodles, keep in mind that their cooking time would be greatly reduced, and also that they tend to be harder to break down. You could also use udon noodles if you prefer, accounting for additional cooking time, as these noodles are much thicker.
Ground pork – this soup uses just half of a small package of ground pork. I recommend crumbling it with your hands as you add it to the pot, that way you are left with relatively similar-sized pieces that will cook consistently. If you wanted to, you could easily swap it for either ground turkey or ground chicken, hardly impacting the overall taste.
Baby Bok Choy – Baby Bok Choy is slightly sweeter than regular Bok Choy. It is a source of fibre, beta-carotene, and other vitamins. You’ll want to trim the leaves at the base and give them a good rinse, as dirt and other things can be caught in the stems. I use a salad spinner afterwards to quickly remove most excess water before slicing them up. You’ll want to roughly separate the green leafy part from the stem, as the stems will be added first to the pot, while the leafy part will be added near the end.
Green Onions (scallions) – green onions give this soup a mild onion flavour. It’s also a nice pop of colour alongside the Bok choy. Here, I dice the 4 to be added to the pot to start. I also chop an additional 1-2 to be added as a fresh garnish once the soup is served.
Ginger – fresh ginger is preferred here over ground ginger. I always keep some on hand in the freezer. That way, when I need it, I simply use a rasp to grate it into any recipe. Feel free to mince it if you are using fresh.
Garlic– Fresh garlic is a must! You will want to mince the garlic with a knife. Personally, I prefer to use a rasp, as I find it works much faster.
Chicken Stock – I keep a bottle of the concentrate in my pantry so that I always have some on hand, as I do prefer the added flavor of the stock. There are lots of different stocks on the market, so you’ll want to find one that you enjoy for this recipe.
Soy Sauce – If you’ve ever been inside an Asian grocery store, it is amazing how many different varieties of soy sauce are out there! Like most things, if you find one that you like that fits your price point, then go with that. Keep in mind that you can find ones with reduced sodium and that are gluten-free. I recommend finding a light soy sauce for this recipe, though ultimately, any will work.
Sriracha – This recipe does not call for a large amount of Sriracha. In the end, it provides just a bit of flavour, without adding any heat. Feel free to adjust the quantity as you please. Afterall, it often joins us at the table once we sit down to eat, as each of my family members have their own preferences.
Rice Noodle Soup with Ground Pork and Bok Choy Tools
Below are some kitchen tools that although they may not be required, are certainly great to have in the kitchen.
Salad spinner – though not entirely necessary, once I’ve rinsed the baby Bok choy, I like to toss them into the salad spinner to remove any excess liquid. You could also simply pat them try with a clean towel.
Stock pot – While you will not need a large stock part for this recipe, I use one of my larger cooking pots. You’ll need one that is at least 3 quarts. All ingredients will get added here, so at least you don’t need to dirty multiple pots and pans.
Zester/Rasp/Micro plane – this is a staple in my kitchen. I prefer it to be more on the fine side, as I use it almost daily for garlic or zesting citrus fruits. When shopping for one, find one that fits comfortably in your hand. Be sure to use extra caution as they sure are sharp!
Measuring cups and spoons – this recipe uses standard measuring tools. You will also want a liquid measuring cup for the stock.
Scale – having a scale is helpful when measuring out some of the dry ingredients. There are plenty of great digital scales on the market, and you don’t need to spend a fortune. I recommend one that doesn’t take up too much space.
In addition you will also need a ladle, chef’s knife and a chopping board.
Rice Noodle Soup with Ground Pork and Bok Choy
This one pot soup is perfect for a weeknight dinner and it is very economical. Try it with some steamed dumplings or fried egg rolls on the side to please everyone in the family!
4
servings5
minutes25
minutes30
minutesIngredients
12 ounces baby Bok Choy, ends trimmed and sliced (stems separated from the leaves)
4 green onion, sliced
3 -4 garlic cloves, minced
1 tbsp. ginger, minced
1/2 tsp. Sriricha, or adjusted to taste
3 tbsp. light soy sauce
6 cups chick stock
1/4 lb. ground pork
4 ounces rice noodles, broken in half
- Garnishes (optional)
green onions, sliced
Sriracha
Soy Sauce
Directions
- Combine the Baby Bok choy white stems, green onions, garlic, ginger, Sriracha, soy sauce, chicken stock, and ground pork in a large pot. Bring to a boil over medium high heat. Once boiling, continue to cook, uncovered, over medium high heat for 10 minutes, or until the ground pork is cooked through.
- Add the rice noodles to the pot. Cook for 3-4 minutes, depending on if you are using the thin or wide noodles.
- Add the green leafy parts of the baby Bok choy. Cook for an additional 2 minutes.
- Serve immediately. Feel free to add the optional garnishes as per your taste.
- Enjoy!
