Nutrition Facts

Instructions

• STEP 1

  Wash and dry the fresh produce.

  • 1 (1 inch) piece ginger root
  • ½ small bunch cilantro
  • ½ small bunch green onions (scallions)
  • 4 baby bok choy

• STEP 2

  Pour broth, oil, and sauces into a large pot and heat over medium-high.

  • 28 fl oz (3 ½ cups) chicken or vegetable broth
  • 1 tbsp toasted sesame oil
  • 1 tbsp soy sauce
  • 1 tsp chili-garlic sauce

• STEP 3

  Peel and mince garlic. Peel and mince or grate ginger. Add half of each to the pot and transfer the rest to a medium bowl.

  • 2 cloves garlic

• STEP 4

  Shave cilantro leaves off the stems; discard the stems and mince the leaves. Transfer half to the medium bowl and set the other half aside in a small bowl.

• STEP 5

  Trim and finely chop green onions. Add half to the medium bowl and half to the small bowl.

• STEP 6

  Add pork, egg, sauces, and pepper to the medium bowl and mix with your hands until well combined.

  • ¾ lb lean ground pork
  • 1 egg
  • 1 tsp soy sauce
  • ¼ tsp Worcestershire sauce
  • ¼ tsp black pepper

• STEP 7

  Using a tablespoon measure, form the pork mixture into rounded meatballs and place on a plate.

• STEP 8

  Once the broth begins to boil, turn down to a simmer. Carefully add the meatballs (a few at a time, to avoid splashing) to the pot. Simmer until pork is cooked through, 5-6 minutes.

• STEP 9

  Meanwhile, trim bok choy and slice in half lengthwise. Add to the soup along with the remaining cilantro and green onion.

• STEP 10

  Return soup to a simmer and cook until bok choy is tender, 4-5 minutes more.

• STEP 11

  To serve, divide soup between bowls and enjoy!