Ground Pork Ramen

Heat 1 tablespoon of sesame oil in a Dutch oven or large pot over medium heat. Add ground pork, break into chunks, and cook for 3 minutes. Add the remaining tablespoon of sesame oil along with the mushrooms, carrot, and white and light green parts of the bok choy and green onion. Cook for 5-6 minutes until mushrooms are browned and have released their liquid. Reserve the dark green leaves of the bok choy for the end of cooking, and the dark green scallions for topping. Add the garlic, ginger and red pepper flakes and cook for 30 seconds longer.

Add the chicken stock and coconut aminos and bring to a boil. Add the ramen noodles and cook according to package instructions, about 4 minutes. Remove from heat and stir in the rice wine vinegar dark green bok choy leaves until wilted and taste and adjust seasoning as desired. Note: If you intend to use this recipe for meal prep, cook and store the noodles separately. This will keep the broth clear and ramen noodles from becoming overly soft.

Serve topped with jammy 6-minute jammy eggs or soft boiled eggs, sesame seeds and scallions. Enjoy!