Paleo Pork Ramen
Warm, comforting, and packed with bold, umami flavor, Paleo Pork Ramen is a wholesome twist on the traditional Japanese favorite. This recipe swaps out wheat-based noodles for spiralized zucchini, making it gluten-free and perfect for a paleo lifestyle. Braised pork shoulder, infused with coconut aminos, garlic, and ginger, is the centerpiece of this hearty soup, while shiitake mushrooms, baby spinach, and julienned carrots add nutritious depth. With a rich chicken broth base and a touch of fish sauce for authentic flavor, this ramen is a savory delight. Ready in just a few hours, this recipe transforms simple ingredients into a soul-soothing meal that’s perfect for lunch or dinner. Garnished with green onions for a fresh finish, Paleo Pork Ramen delivers health-conscious indulgence in every bite!
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Recipe Information
Ingredients
- 1 pound pork shoulder
- 1 cup coconut aminos
- 4 cups chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon ginger, minced
- 3 cloves garlic, minced
- 4 stalks green onions, chopped
- 1 cup shiitake mushrooms, sliced
- 2 medium zucchini, spiralized
- 2 cups baby spinach
- 1 cup carrots, julienned
- 1 tablespoon sesame oil
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 300°F (150°C).
Season the pork shoulder with sea salt and black pepper. Place it in a Dutch oven or oven-safe pot.
In a small bowl, mix together the coconut aminos, fish sauce, minced ginger, and minced garlic. Pour this mixture over the pork shoulder.
Add chicken broth to the pot, covering the pork about three-quarters of the way.
Cover the pot tightly and place it in the preheated oven. Let the pork braise for about 2.5 to 3 hours, until it's tender and easily shreddable.
Once done, remove the pork from the pot and, using two forks, shred it into bite-sized pieces. Set aside.
Strain the braising liquid to remove any large pieces of pork. Return the liquid to the pot on medium heat.
Add the sliced shiitake mushrooms to the pot and simmer for another 10 minutes until the mushrooms are tender.
In a pan, heat sesame oil over medium heat and add the 'zoodles' (spiralized zucchini). Sauté for about 3-4 minutes until slightly tender but still firm.
To the simmering broth, add the baby spinach and carrots. Cook for an additional 5 minutes.
To assemble the ramen, divide the cooked 'zoodles' among four bowls. Top with shredded pork, mushrooms, spinach, and carrots.
Ladle the hot broth over each bowl and garnish with chopped green onions.
Serve immediately and enjoy your Paleo-friendly ramen!
Nutrition Facts
Calories |
1666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.2 g | 90% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 10623 mg | 462% | |
| Total Carbohydrate | 108.0 g | 39% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 75.7 g | ||
| Protein | 134.9 g | 270% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 445 mg | 34% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 4962 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
