Gluten Free Pork Belly Ramen
A delicious pork belly ramen recipe made completely gluten-free! Crispy pork belly, soft-boiled eggs, and a flavorful Tamari-based broth meet shiitake mushrooms and brown rice gluten free ramen noodles for a savory, flavorful meal. Easily made vegan or vegetarian with easy swaps!
Servings: 2 servings
Calories: 676kcal
Ingredients
Roasted Pork Belly (Omit for Meat-Free Version)
- 1 lb pork belly
- Salt & pepper to taste
Soft Boiled Eggs
- 1 tbsp vinegar
- 1 tsp sea salt
- 2 eggs
Ramen
- 2 tsp sesame oil
- 4 garlic cloves minced
- 1 cup shiitake mushrooms sliced
- 4 cups broth chicken, bone broth, or vegetable broth
- 1 cup water
- 2 tbsp tamari sauce or coconut aminos, or more to taste
- 1 tsp miso paste
- 2 gluten free ramen cakes I love Lotus Foods
- 1/2 cup finely diced carrot
- 1/2 cup chopped green onions
- Optional: Sriracha to taste
Instructions
Roasted Pork Belly
- Preheat oven to 325 degrees F.
- Generously rub the pork belly with salt and pepper, then place on a rack above a baking sheet.
- Roast for 90 minutes, or until cooked through.
- Broil for 5-10 minutes until the outside gets crispy. Remove from the oven and cool while you make the ramen.
Soft Boiled Eggs
- Fill a saucepan with water and bring to a full boil. Stir in vinegar and salt (this helps the eggshells to peel off easily).
- Carefully add the eggs to the water, then simmer for 6 minutes for soft boiled eggs.
- Immediately transfer to an ice bath and cool for 5 minutes. Peel the eggs carefully so the eggs aren't damaged while peeling.
Ramen
- Heat sesame oil in large saucepan or Dutch oven over medium heat. Str in garlic for 1 minutes until fragrant.
- Add the mushrooms and cook stirring for 3-4 minutes until the edges are browned.
- Pour in broth, water, tamari, and miso paste, and bring to a simmer.
- Simmer for 5 minutes, then add the ramen noodles and simmer for 3 minutes until softened.
- Stir in carrots and green onions. Remove from heat. Add more tamari or salt, to taste
- Split between two bowls. Slice the pork belly thinly and cut the soft boiled eggs in half. Divide them between the ramen bowls. Season with sriracha, if desired.
Video
Notes
Expert Tips
- Make it Vegan/Vegetarian: You can leave out the meat and soft-boiled eggs to make this vegan or vegetarian.
- Leftover Pork: You'll probably use only half the meat for the ramen. Save the leftover pork to make more ramen or enjoy in soups, lettuce wraps, or stir-fry!
- Gluten-Free Noodle Alternatives: While this recipe calls for ramen noodles, you can use glass noodles or soba noodles, which are both gluten free. They’re not technically ramen, but they will work in a pinch.
Storage Tips
- Leftovers: Ramen noodles are best eaten fresh, and the texture will be compromised the longer they sit in the broth. Don't add the noodles until you are ready to eat.
- If you don’t plan to eat both servings, split the broth in half and store it in an airtight container in the fridge. When you are ready to eat, make fresh noodles.
Serving Tips
- Split the gluten free ramen between two bowls. Slice the meat thinly and cut the soft-boiled eggs in half. Divide them between the ramen bowls. Garnish with sriracha, if desired.
Nutrition
Serving: 1serving - makes 2 | Calories: 676kcal | Carbohydrates: 23g | Protein: 19g | Fat: 57g | Saturated Fat: 20g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 26g | Trans Fat: 0.01g | Cholesterol: 229mg | Sodium: 2650mg | Potassium: 795mg | Fiber: 5g | Sugar: 9g | Vitamin A: 6846IU | Vitamin C: 9mg | Calcium: 78mg | Iron: 3mg