Keto Ramen Bowl Recipe

/

Keto Ramen Bowl Recipe

Ingredients:

Broth:

  • 2 pounds of pigs feet: This ingredient provides a rich and flavorful base for the broth. The skin and bones add a depth of flavor to the broth as they simmer.

  • 1 bunch of green onions: These add a refreshing and slightly sweet flavor.

  • 1 large yellow onion: This adds a subtle sweetness and depth of flavor.

  • 2 shallots: These add a slightly milder and sweeter flavor than regular onions, making them a great addition to the broth.

  • 2-inch knob of peeled ginger: This adds a spicy and aromatic flavor.

  • Water to fill the pot: This is used to cover the pig's feet and other ingredients in the pot.

  • 4 garlic cloves, peeled and crushed: These add a bold and pungent flavor.

  • Chopped leeks: These add a slightly sweet and mild onion-like flavor.

Chashu:

  • 2 pounds pork belly (skin on or off): This is the main protein in the dish, adding a rich and savory flavor to the broth.

  • 1/2 cup keto-friendly soy sauce or tamari

  • 3/4 cup water: This is used to help cook the pork belly and add moisture to the pot.

  • 1 teaspoon mirin: This is a sweet Japanese rice wine that adds a subtle sweetness to the chashu.

  • 4-5 cloves of garlic

  • 2-inch knobs of ginger

  • 1 bunch of green onions

Tare:

  • 2-inch pieces kombu 

  • 1/2 cup bonito flakes, 

  • 3/4 cup water

  • 3/4 cup keto-friendly soy sauce (liquid aminos)

  • Brown monk fruit 

  • 2 tablespoons of crushed peppercorns 

  • 2 tablespoons of sherry vinegar

Toppings:

  • Low-carb noodles 

  • Sliced green onions

  • Soft-boiled eggs

  • Low-carb vegetables (such as bell peppers or bok choy)

To make the broth:

In a large stock pot, place the pig's feet and cover them with water so that it is at least 2 inches above the pig's feet. Bring to a boil and use a mesh strainer to remove any foam that rises to the top. Continue skimming until no more foam is visible.

Strain the bones through a colander and rinse them under cold water. Return the bones to the pot and cover them with water.

To the pot, add the green onions, shallots, yellow onion, peeled ginger, and garlic. Bring to a boil over high heat, then reduce the heat to maintain the boil. Stir the pot occasionally to prevent the pork from sticking to the bottom.

Simmer the broth for 12 hours, adding water as needed to prevent it from reducing completely.

To prepare the chashu:

Cut the green onions into 2-inch slices and place them at the bottom of a cast iron pot. Peel one knob of ginger and slice it into 1/4 inch thick pieces, then add it to the pot.

Add 1 bunch of green onions, 4 garlic cloves, 1/3 cup water, 1/2 cup keto-friendly soy sauce or tamari, 2-inch knobs of ginger, and 1/2 cup water to the pot.

Roll the pork belly lengthwise into a log and tie it with kitchen twine in three knots to secure it. Lower the pork belly into the cast iron pot and bring the liquid to a boil. Reduce the heat to a simmer, cover the pot loosely with a lid, and bake for 3-4 hours at 300°F.

To make the tare:

Add 2-3 pieces of kombu and 3/4 cup water to a saucepan. Heat over medium-low heat until it comes to a boil, then steep for 10 minutes. Add 1/2 cup bonito flakes and steep for an additional 5 minutes. Strain the mixture through a fine mesh sieve into a medium-sized bowl. Stir in 3/4 cup keto-friendly soy sauce and 1/4 cup water. Season with salt, if desired.

To assemble the soup:

Cook the low-carb noodles according to the package instructions. Cut the chashu into 1/2-inch thick slices.

Place a few spoonfuls of tare at the bottom of a serving bowl, then add broth. Add the cooked noodles, chashu slices, a soft-boiled egg, sliced green onions or low-carb vegetables, and any other desired toppings.

ENJOY!