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This recipe begins with the simplicity of Chinese Five-Spice Pork Ribs and is transformed into a nourishing bowl of broth spiked with plenty of ginger, oh-so-green bok choy, and morsels of spiced-just-right pork. Thanks to Zucchini Noodles, you can twirl, splash, and slurp to your heart’s content.
If you don’t have the patience to wait for the Five-Spice Pork Ribs to cook overnight in the slow cooker, you can use just about any cooked protein you’ve got on hand to make this soup quickly — roasted or grilled chicken, pork or beef — or go the seafood route with shrimp. Dinner’s on in about 20 minutes!
Serves 2 to 4 | Prep 10 minutes (not including ribs) | 15 minutes | Whole30 compliant
1 tablespoon coconut oil
2-inch piece fresh ginger, grated (about 2 tablespoons)
3 cloves garlic, minced (about 1 tablespoon)
4-6 cups beef broth
4-6 cups chicken broth
1 pound Chinese Five-Spice Pork Ribs, off the bone
1 head fresh bok choy, coarsely chopped
1 batch Zucchini Noodles, sweated, not cooked
4 teaspoons ghee
4 hard-boiled eggs, cut in half lengthwise
8 scallions, thinly sliced
garnish: chopped fresh cilantro, fresh jalapeños, fresh lime juice
Heat a saucepan over medium-high heat and add coconut oil. When it’s melted, add the ginger and garlic, stirring frequently, until fragrant, about 30 seconds. Add the beef and chicken broth. Bring to a boil, then simmer, covered, about 10 minutes.
To the pot, add the pork and bok choy. Stir and simmer until the bok choy is tender and the meat is hot, about 5 minutes.
To serve, place some raw zucchini noodles in the bottom of a deep bowl. Add pork, greens, and broth. Drop 1 teaspoon of ghee into the bowl, place 2 hard-boiled egg halves into the broth, and sprinkle with the scallions. Garnish with cilantro, jalapeños, and lime juice, if that’s how you slurp.