Ground Pork Ramen
Ground Pork Ramen is high protein and packed with real ingredients and plenty of flavor. It's an easy, better-than-take-out dinner that's ready in 30 minutes!
Servings: 4 servings
Calories: 500kcal
Ingredients
- 2 tablespoons sesame oil divided
- 1 lb. ground pork sub with ground chicken or turkey
- 8 ounces sliced shiitake mushrooms sub with cremini mushrooms
- 1 large carrot chopped or cut into thick matchsticks
- 2 heads bok choy halved and sliced; reserve dark green tops for the end of cooking
- 3 green onions sliced thinly on the bias; reserve dark green scallions for serving
- 3 cloves garlic minced
- 1 tablespoon freshly grated ginger
- 1/4 teaspoon red pepper flakes
- 4 cups low sodium chicken stock
- 3 tablespoons coconut aminos sub with tamari or low sodium soy sauce; see note 2
- 2 tablespoons rice wine vinegar substitute with mirin; see note 3
Ramen toppings, optional
- soft boiled eggs, black sesame seeds
Instructions
- Heat 1 tablespoon of sesame oil in a Dutch oven or large pot over medium heat. Add ground pork, break into chunks, and cook for 3 minutes. Add the remaining tablespoon of sesame oil along with the mushrooms, carrot, and white and light green parts of the bok choy and green onion. Cook for 5-6 minutes until mushrooms are browned and have released their liquid. Reserve the dark green leaves of the bok choy for the end of cooking, and the dark green scallions for topping. Add the garlic, ginger and red pepper flakes and cook for 30 seconds longer.2 tablespoons sesame oil, 1 lb. ground pork, 8 ounces sliced shiitake mushrooms, 1 large carrot, 2 heads bok choy, 3 green onions, 3 cloves garlic, 1 tablespoon freshly grated ginger, 1/4 teaspoon red pepper flakes
- Add the chicken stock and coconut aminos and bring to a boil. Add the ramen noodles and cook according to package instructions, about 4 minutes. Remove from heat and stir in the rice wine vinegar dark green bok choy leaves until wilted and taste and adjust seasoning as desired. Note: If you intend to use this recipe for meal prep, cook and store the noodles separately. This will keep the broth clear and ramen noodles from becoming overly soft.4 cups low sodium chicken stock, 3 tablespoons coconut aminos, 2 tablespoons rice wine vinegar
- Serve topped with jammy 6-minute jammy eggs or soft boiled eggs, sesame seeds and scallions. Enjoy!soft boiled eggs, black sesame seeds
Notes
- Pro tip: If you are making this recipe for meal prep or plan to have leftovers, I recommend cooking and storing the ramen noodles separately as they will absorb the liquid over time and become overly soft.
- Coconut aminos are milder in flavor than soy sauce. If you substitute it with soy sauce, I recommend starting at 2 tablespoons and adding 1-2 more as needed.
- If you don't have rice wine vinegar or mirin on hand, substitute it with 1-2 tablespoons of fresh lime juice.
- Store in the refrigerator together or separately as directed for up to 3 days.
Nutrition
Calories: 500kcal | Carbohydrates: 22g | Protein: 32g | Fat: 34g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Cholesterol: 82mg | Sodium: 683mg | Potassium: 1861mg | Fiber: 6g | Sugar: 8g | Vitamin A: 21908IU | Vitamin C: 193mg | Calcium: 485mg | Iron: 5mg