Ramen. It’s sad that most people associate it with the super processed, nutrient poor, waaaay too salty Top Ramen of their broke college days. The truth is that ramen can be extremely nutrient dense, delicious and healthy if prepared from scratch. I mean, just look at how gorgeous this bowl is!
So technically this isn’t true ramen, since I used sweet potato vermicelli. Real ramen noodles are made with wheat, and there is no grain free substitution that holds flavor like real ramen noodles do (at least not an easy one.. I know there are some grain free pasta recipes out there that might work if you’re ambitious). The rest of the components are pretty similar to real ramen though, which is actually infinitely versatile!
Take this as a basic recipe that you can tweak and add things to based on your preferences. You can use chicken, pork or beef bone broth for the base. If you eat safe starches like me, rice noodles or rice vermicelli would work nicely as well. For protein, you could use chicken, shrimp, beef, or the one I’m most excited to try next: crispy shredded pork! For other add ins and toppings, you could add, sauteed bok choy, spinach, nori, cabbage or sprouts. Be adventurous and report back on your favorite bowl combinations!
P.S. Shout out to my amazing Paleo pen pal Denise from Denimelon Eats//@denimelon on Instagram for sending me a care package with an assortment of Asian food ingredients (including these noodles) that inspired me to make this dish!
- 2 eggs
- 4 oz dried sweet potato vermicelli
- 1 Tbsp butter
- 2 boneless pork chops
- 2 tsp sesame (or coconut) oil
- 2 tsp fresh ginger, minced
- 2 garlic cloves, minced
- 3 Tbsp coconut aminos (or tamari if you eat soy)
- 2 Tbsp sake/white wine (if you're strict Paleo you can leave this out)
- 5 cups bone broth (chicken, pork or beef)
- 1 cup mixed mushrooms, sliced (or just shitake)
- ⅓ cup scallions, sliced
- First prep the soft boiled eggs. Drop the eggs in boiling water for 6 minutes, then remove and immediately place in cold ice water to cool. Set aside.
- Next prep the noodles. Cook in boiling water until soft, about 6 minutes, stirring periodically. Drain and rinse until cold water, then set aside.
- Over medium heat in a skillet, melt 1 Tbsp butter. Place the boneless pork chops in the skillet, cover, and cook for 3-4 minutes per side depending on thickness. Remove from heat but leave in the covered skillet to rest for 5 minutes. After that, remove them from the skillet and cover with foil until ready to slice and serve.
- In a medium sauce pot, heat the sesame oil over medium heat. Add the fresh ginger and garlic, and sauté until fragrant, about 3 minutes. Add the coconut aminos and sake and bring to a simmer. Add the bone broth to the pot, and bring to a low boil. Turn heat down and let simmer for 5 minutes.
- Add the mushrooms to the broth, and simmer for another 5 minutes or until the mushrooms are soft.
- To serve, divide the noodles into two bowls. Thinly slice the pork chops, and place on top of the noodles. Ladle the broth into the bowl with the mushrooms. Place the halved soft boiled eggs on top, and then sprinkle with sliced scallions.