Mince garlic and ginger, slick bok choy and green onions, set aside.

Thinly slice the pork.

Heat a large dutch oven on medium heat, add oil

Cook the pork until no longer pink- be sure not to overcrowd.

Stir in ginger, garlic, red pepper flakes and a bit of salt and pepper.

Add in the bok choy ribs and cook for 2 minutes or until softer.

Add in the stock and bring to a boil.

Add in the rice wine vinegar, soy sauce- taste to see if it needs more seasoning.

Reduce to low and add the leafy parts of bok choy.

Simmer for 5 minutes.

Divide drained ramen evenly amongst bowls.

Ladle in soup, garnish with green onions.