Pork Ramen Soup

My family liked this recipe.  Adding the ginger and cilantro is always a gamechanger.  I never thought I'd have another bowl of ramen soup again after living in China and having it for lunch literally every single day, but I'm finally over my Ramen PTSD after having this.  It's fantastic.  I also got this from Real Simple Magazine, October 2012 issue.

Pork Ramen Soup

Ingredients

• 1 tablespoon canola oil
• 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

Directions

1. 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.
2. 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.
3. Serve the soup topped with the pork, carrot, radishes, cilantro, and scallion greens.