Pork Belly Ramen

• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 4 cups reduced sodium chicken broth
• 1 (4 oz) can mushrooms, drained
• 1 tablespoon reduced sodium soy sauce
• 4 (3-ounce) packages ramen, seasoning sauce packets discarded
• 3 cups baby bok choy, roughly chopped
• 1 large carrot, grated
• 2 tablespoons chopped chives
• 1/2 lb pork belly, cut into 1” slices

1. Heat a large skillet over medium-high heat. Add pork belly pieces and cook until browned. Set aside on paper towel lined plate.

2. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1 minute.

3. Whisk in chicken broth, mushrooms, soy sauce and 3 cups water.

4. Bring to a boil. Stir in Ramen until loosened and cooked through, about 2-3 minutes.

5. Stir in bok choy, carrot and chives until the bok choy begins to wilt, about 2 minutes.

6. Ladle broth into a bowl, add noddles and veggies. Top with pork belly.