Pork, Shrimp, and Bok Choy Soup with Ginger and Garlic

Pork, Shrimp, and Bok Choy Soup with Ginger and Garlic

 

I saw several recipes recently that had bok choy, so I wanted to make some soup. I adapted from several recipes and came up with this tasty soup, which I made last night. 
 
4 to 6 Servings depending on having this for dinner or lunch.
 
Ingredients
 
1 T. avocado oil
1 medium onion, diced
3 cloves garlic, minced
2 t. ginger, minced
4 c. low salt chicken broth
1.5 c. water
5-6 whole cloves (or 2 whole star anise)
3 T. soy sauce
8 oz. cremini mushrooms, sliced [I prefer shitake mushrooms but didn’t have any on hand]
1 c. cooked roast pork, sliced or shredded chicken
6 large shrimp, peeled
2 small heads bok choy, chopped
2 nests of medium rice noodles (see photo below)
 
Chopped scallions for garnish
 
Directions
 
Heat the oil in a large dutch oven over medium heat. Add the onion and cook until softened, stirring often, for about 4-5 minutes. Add the garlic and ginger and stir for about a minute to bring out the flavors.
 
Add the chicken broth, water, cloves and soy sauce. Bring to a boil, and then reduce to a simmer. Cover and cook for 10 minutes.
 
Add the mushrooms, pork, shrimp, bok choy and noodles. Cook for about 6-8 minutes or until the noodles are tender and the shrimp cooked through.
 
When serving, top each bowl with the chopped scallions.