Whole30 Ramen

Living in Vancouver means lots of really good Asian food...like lots. Outside of China, Japan, and South East Asia, Vancouver has some of the best Sushi, Ramen, Pho, Dim Sum, Szechuan, and Izakaya around. Needless to say, I have found the need to come up with some Whole30 compliant alternatives. 

This is such a comforting dish on a cold rainy day...and now it's Whole30 compliant! Yay

There are lots of ways to add your own flare to Ramen, as there are many ways to make it, and many different ingredients to mix and match. When I make it I always use leftover meat...so it's easy to switch it up, Chicken, Beef or Pork! Look in the notes after the recipe to see some other ingredients you could use to make this dish perfect for you own tastes!


For the Broth:

1 Tsp of Sesame Oil
1 Tbsp sliced Ginger
2 Cloves Garlic
4 Cups Chicken Bone Broth
1/4 Tsp Salt
2 Tbsp Coconut Aminos
1/4 Tsp Fish Sauce

For the Ramen Bowls:

3 Cups of Zucchini Noodles (about 6 - 8 inches long)
1/3 Cup Carrots cut into matchsticks
1 Cup Roasted Pork
2 Green Onions - green parts only
2 Soft Boiled Eggs
2 Tbsp Cilantro
1/2 Lime quartered


1. Bring enough water to cover two eggs to a boil. Once the water is boiling turn it down to a simmer and gently lower two eggs into the water. Set a timer to cook them for 6 minutes. When the timer goes off remove the eggs from the boiling water and put into an ice bath right away to stop the cooking. Once they are cool enough, peel and set aside.

2. Heat a pot to medium, pour in the Sesame Oil. Add the Garlic & Ginger and cook for about 30 seconds. Add in the rest of the broth ingredients. Bring to a boil, then lower to a simmer.

3. Build the bowls by putting half of the ingredients into each bowl. Start with the Zucchini Noodles: make sure they are no longer than 6 - 8 inches long or you will seriously be getting your slurp on. Ladle 2 cups of broth into each bowl...careful not to use the ginger or garlic from the pot. The broth is hot enough to make the noodles perfectly crunchy, and it will heat up the meat. Now add in the meat, the Carrots, and the Green Onions. Carefully cut the eggs in half and lay on top of the noodles, garnish with the Cilantro, and a squeeze of lime. Boom...delicious, comforting Whole30 Ramen!

****Notes: Spice up the broth by adding a teaspoon or two of your favorite hot sauce. Other great add ins include: bean sprouts, jalapeno slices, red pepper flakes, seaweed, bok choy, spinach, cabbage, and mushrooms. Sometimes, like the photo, I sprinkle a little bit of Trader Joe's "Everything But The Bagel Seasoning" on the eggs. You can add any kind of meat you would like, I usually use leftover meat...sometimes slices of leftover steak, a chicken thigh...or as pictured above some leftover roasted pork, a few slices of crisped up pork belly from Trader Joe's is also pretty awesome! If you are in the mood for it to be creamy, you can drizzle over a few tablespoons of coconut milk. Have fun experimenting and finding your perfect combination.

If you make one of my recipes please tag me in your Instagram photos. I would love to see your Whole Gourmet creations! @TheWholeGourmet


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