Japanese · Dinner
Creamy Pork Bone Ramen (Keto)
Pork belly and pork shoulder simmer in bone broth enriched with cream and egg yolk, creating a rich body that replaces wheat noodles in this keto ramen. Kelp noodles anchor the bowl, topped with soft-boiled egg, scallion, nori, and chili oil.
$7
20 minsPrep
50 minsCook
70 minsTotal
MediumLevel
Nutrition per serving
757Calories
39.6gProtein
61.8gFat
9.3gCarbs
2.4gSugar
2.1gFiber
1580mgSodium
521mgChol
25.4gSat Fat
680mgPotassium
150mgCalcium
3.2mgIron
2.3mcgVitamin B12
3.8mgVitamin C
low-carb
protein-rich
keto
Instructions
1
Prep
Slice pork belly thin and cut pork shoulder into small chunks. Mince garlic, grate ginger, and rinse kelp noodles until no fishy smell remains.
2
Sear
Heat sesame oil in a pot over medium-high heat and sear pork belly and shoulder for 4 minutes until browned and rendering fat.
3
Simmer
Lower heat to medium-low, add garlic and ginger for 1 minute, then pour in bone broth and tamari. Simmer 30 minutes until pork shoulder is fork-tender.
4
Temper
Whisk egg yolk while ladling hot broth into it slowly. Stir tempered yolk and heavy cream into pot over low heat for 2 minutes until thickened.
5
Plate
Boil kelp noodles 2 minutes, drain, place in bowl, ladle creamy broth and pork over top, season with salt, top with egg, scallion, nori, and chili oil.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz341g pork belly
- 5 oz140g pork shoulder
- 2 cup480ml bone broth
- 1/2 cup120ml heavy cream
- 22 egg yolk
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh ginger
- 2 tbsp2 tbsp tamari soy sauce
- 2 tsp2 tsp sesame oil
- 7 oz200g kelp noodles
- 22 soft-boiled egg, halved
- 22 scallion
- 22 small sheet nori
- 1 tsp1 tsp chili oil
- salt, to taste
