2 boneless pork chops (1/2 inch thick; about 1/2 pound total)
kosher salt and black pepper
8 scallions, sliced, white and green parts separated
1 2-inch piece fresh ginger, peeled and sliced
6 cups low-sodium chicken broth
2 3-ounce packages ramen noodles (discard the seasoning packets)
1 tablespoon soy sauce
1 large carrot, grated
2 radishes, halved and thinly sliced
1/2 cup fresh cilantro leaves
Sat fat 2g
How to Make It
Heat the oil in a Dutch oven over medium-high heat. Season the pork with ¼ teaspoon each salt and pepper and cook until cooked through, 2 to 3 minutes per side. Let rest for 5 minutes before thinly slicing.
Add the scallion whites and ginger to the drippings in the Dutch oven. Cook, stirring, until softened, 1 to 2 minutes. Add the broth and bring to a boil. Add the noodles and boil, stirring occasionally, until tender, 2 to 3 minutes. Stir in the soy sauce.
Serve the soup topped with the pork, carrot, radishes, cilantro, and scallion greens.