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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.
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I bet Lizard sauce with a little cayenne mixed in would be awesome to top this off. Of course, Lizard sauce would be excellent on ANYTHING!
Do you ever use kelp noodles instead of zucchini noodles? You have to stir fry them awhile before they’re ready, but it’s a nice texture once they get soft.
I’m glad you like the Lizard Sauce! You could make it like the sweet-pepper sauce on Bibimbap by pureeing it with a dried date!
I haven’t used kelp noodles, but I am thinking about experimenting with sweet potato noodles. YUM!
OMG!!!! One of the biggest things I struggled to give up was Pho I feel like stumbling across this was a sign!!!
I cannot wait to make this!
YAY! Hope you enjoy it!
MMMMM Faux pho super good!!
This was wonderful! Even the SAD-loving man just loved it!! I’m also excited about learning about sweating and chilling the zucchini noodles. I’ve been troubled in the past with mushy noodles. ?
Glad it was a hit!
Very good1 I will try it again and again.
What other meat can I use?
What is the Ghee at the end used for?
It’s in the directions; you must have just overlooked it 🙂 “Drop 1 teaspoon of ghee into the bowl, place 2 hard-boiled egg halves into the broth, and sprinkle with the scallions.”