Chinese pork broth

  • serves 2
  • Easy

This is a really tasty Asian soup with pork, bok choy, ginger and lots of spring onions. It couldn’t be easier to make – just pop everything in a pot and simmer. Ready in less than 10 minutes to serve with rice or noodles.



  • pork tenderloin 200g, cut into long thin strips
  • chicken stock 300ml
  • soy sauce 2 tsp
  • Chinese five-spice 1 tsp
  • root ginger large piece, peeled and cut into matchsticks
  • baby bok choy 100g, quartered
  • red chilli ½, seeded and finely chopped
  • spring onions a bunch, whites and greens sliced and separated


  • Step 1

    Tip all the ingredients, except the spring onion greens, into a large pan, put the lid on and bring to a gentle simmer. Cook, without boiling, for about 8 minutes, until the pork has changed colour and the greens are cooked, but still crunchy. 

  • Step 2

    Ladle into bowls, scatter with the spring onion greens and serve with rice or noodles.