How to Make Perfect Keto pork belly ramen soup

Keto pork belly ramen soup. Even though I love pork belly ramen, I'm not crazy about soggy pork belly. I want it to be crispy on the edges! In this pork belly ramen recipe, I use homemade ramen noodles (optional), and my super simple Oven Roasted Crispy Pork Belly that's crisped up just before adding to the soup.

I love a nice steamy bowl of ramen, and just because I can't eat traditional noodles doesn't mean I can't re-create a keto-friendly version with veggie noodles. For me, the best part about ramen is the toppings, especially the soft-cooked egg added just before serving. In the style of Shandong, and taken with liberties from Martin Yan, this soup has a seriously savory body that invites you to eat everything broth and all. You can cook Keto pork belly ramen soup using 23 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Keto pork belly ramen soup

1. Prepare of Pork belly.
2. It's 500 gr of pork belly.
3. You need 2 tbsp of gochugaru paste.
4. Prepare 2 tbsp of fresh grated ginger.
5. You need 2 tbsp of fresh minced garlic.
6. You need 2 tbsp of dark soy sauce.
7. Prepare 2 tbsp of toasted sesame oil.
8. Prepare 1 cup of water.
9. You need 2 tbsp of butter.
10. You need of Ramen Broth.
11. It's 2 tbsp of olive oil.
12. You need 1 of small onion, diced.
13. Prepare 250 gr of chestnut mushroom.
14. It's 1.5 l of homemade beef broth.
15. You need 200 gr of slim noodles.
16. Prepare 1 tbsp of fresh ginger.
17. Prepare of Salt and pepper.
18. You need of To serve.
19. It's 1 cup of spring onions.
20. You need 1 of boiled egg per person.
21. It's 1/2 head of Napa cabbage.
22. You need of Sesame seeds.
23. It's of Chilli flakes.

It starts with a stir fry of pork, mushrooms, and veggies, followed by an Asian stock, which poaches eggs. The soup is labeled over noodles.. Traditional ramen: dried seaweed strips, bean sprouts, corn. In a small bowl, combine the pork belly and coconut aminos.

Keto pork belly ramen soup instructions

1. Add a pan on medium heat. Mix gochugaru, fresh ginger, minced garlic, soy sauce, toasted sesame oil until it forms a paste. Add water and sliced pork belly..
2. Simmer on low for 45 min. Carefully the pork belly slices out. Clean the pan and put it back on medium heat with the 2 tbsp of butter..
3. Add the pork belly back in the pan and cook until golden and crispy..
4. Rinse the slim noodles and put it on a side to drain. Follow the instructions from the pack @slimpasta..
5. In a pan add the 2 tbsp of olive oil on medium heat. Add the onion and cook until translucent..
6. Add the sliced mushrooms and cook for a few minutes until nice and brown..
7. Add the beef broth and the fresh ginger and bring it to boil. Add slim noodles and cook for another 5 min..
8. In a bowl add chopped Napa Cabbage, a full ladle of broth that includes noodles and mushrooms, add half boiled egg on top and 3 slices of pork belly. Season with spring onions, chilli flakes and sesame seeds..

Turn the pork over to coat both sides. Select SAUTÉ on the Instant Pot. When the pot is hot, add the avocado oil. Pork belly ramen I decided to use pork belly because I just can't get over how unctuous and decadent it feels to eat generous slices of it. I first roasted the belly to create some depth and flavor and then removed the bones and cooked them in chicken stock (another cheat) with garlic, ginger, spring onions, soy sauce, fish sauce and a few.