PETER J. KIM Ramen With Pork & Bok Choy

‘Cooking with instant ramen is all about ease and convenience. Think of this recipe as a template: Swap in any ground meat, tofu or leafy vegetable, and it'll taste great,’ says the author of the new Instant Ramen Kitchen cookbook. ‘It’s perfect for a weeknight family meal because it takes mere minutes to whip up, and you’ve got a rounded, nourishing and satisfying bowl of noodles that'll get thumbs-up around the table’

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1 lb. ground pork

8 cups water

½ cup tahini or creamy peanut butter

¼ cup rice vinegar

4 tsp. white miso

4 (3-oz.) pkg. chicken or pork ramen noodle soup mix, seasoning packets reserved

8 baby bok choy leaves (from 1 head)

4 scallions, thinly sliced