8 cups low-sodium chicken broth
1 lb baby bok choy, white parts thinly sliced on the diagonal, green leaves coarsely chopped
5 Tablespoons soy sauce
1-1/2 Tablespoons freshly grated ginger
1-1/2 teaspoons finely minced garlic
5 scallions (green parts only), sliced on the diagonal
1-1/2 teaspoons Sriracha
2-(3 oz) packages ramen noodles, broken to your liking (do not use flavor packet)
In a large nonstick skillet over medium-high heat, brown the pork until cooked through and no longer pink. Set aside. In a large soup pot combine broth, bok choy whites, soy sauce, ginger, garlic, scallions and Sriracha. Bring to a boil and lower to maintain simmer for 2 minutes. Stir in ramen and pork, simmering for one minute more. Turn off heat and stir in bok choy green leaves. Let sit off heat for 2 minutes while noodles constitute themselves. Serve immediately.