Spicy Bok Choy Noodle Bowl

6 cups lower-salt chicken broth

12 oz. baby bok choy, white parts cut thinly on a diagonal, green leaves coarsely chopped

1 lb. ground ground or diced chicken breast  (ground pork, Shrimp and Beef can be substituted)

3 Tbs. soy sauce

1 Tbs. grated fresh ginger

3 large cloves garlic, finely chopped

4 scallions, thinly sliced on a diagonal

1/2 tsp. Sriracha; more for serving

4 oz. dried rice vermicelli noodles, broken in half (ramen noodles can be used as well)

Sesame seeds

Red Pepper Flakes

In a saucepan, combine bok choy, ground pork, soy sauce, ginger, broth, garlic scallions and Sriracha. Boil over high heat and then reduce to a simmer. Uncover and stir occasionally, making sure pork is cooked through. Add noodles and cook for 2 to 3 minutes. Add the Bok Choy and simmer until the leaves are wilted. Add more soy sauce and Sriracha to taste. Garnish with sesame seed and red pepper flakes