- 8baby bok choy
- 1656 mlchicken or vegetable broth
- 1 small bunchcilantro
- 4 clovesgarlic
- 2 (2 ½ cm) piecesginger root
- 1 small bunchgreen onions (scallions)
- 0.68 kglean ground pork
-  black pepper
-  chili-garlic sauce
-  soy sauce
-  toasted sesame oil
-  Worcestershire sauce
- 1Wash and dry the fresh produce.
2 (2 ½ cm) pieces ginger root 1 small bunch cilantro 1 small bunch green onions (scallions) 8 baby bok choy
- 2Pour broth, oil, and sauces into a large pot and heat over medium-high.
1656 ml chicken or vegetable broth 4 tsp toasted sesame oil 2 tbsp soy sauce 2 tsp chili-garlic sauce
- 3Peel and mince garlic. Peel and mince or grate ginger. Add half of each to the pot and transfer the rest to a medium bowl.
4 cloves garlic
- 4Shave cilantro leaves off the stems; discard the stems and mince the leaves. Transfer half to the medium bowl and set the other half aside in a small bowl.
- 5Trim and finely chop green onions. Add half to the medium bowl and half to the small bowl.
- 6Add pork, eggs, sauces, and pepper to the medium bowl and mix with your hands until well combined.
0.68 kg lean ground pork 2 eggs 2 tsp soy sauce ½ tsp Worcestershire sauce ½ tsp black pepper
- 7Using a tablespoon measure, form the pork mixture into rounded meatballs and place on a plate.
- 8Once the broth begins to boil, turn down to a simmer. Carefully add the meatballs (a few at a time, to avoid splashing) to the pot. Simmer until pork is cooked through, 5-6 minutes.
- 9Meanwhile, trim bok choy and slice in half lengthwise. Add to the soup along with the remaining cilantro and green onion.
- 10Return soup to a simmer and cook until bok choy is tender, 4-5 minutes more.
- 11To serve, divide soup between bowls and enjoy!