Japanese Pork Ramen with Charred Scallion and Ginger
A savory-sour broth gets its depth from browned pork and charred scallions, with ginger, sweet corn, and tender bok choy in every bowl.
Fits Celiac, Pregnancy, Toddlers and 5 more diets
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Ingredients
- 180 g boneless pork shoulder, thinly sliced
- 120 g bok choy, leaves and stems separated; stems sliced
- 70 g corn kernels, fresh or frozen
- 85 g ramen noodles, gluten-free
- 2 scallions, green and white parts separated
- 15 g fresh ginger, finely grated
- 2 cloves garlic, finely grated
- 1 tbsp gluten-free tamari
- 1 tbsp rice vinegar
- 1 tsp maple syrup
- 1 tbsp olive oil
- 650 ml water
- 0.35 tsp salt
Method
- Salt the pork, then sear in a hot pot until deeply browned.
- Char scallion whites in the pork fat until blistered; remove.
- Add ginger and garlic; stir until fragrant, then add water.
- Stir in tamari, vinegar, and maple; simmer until savory and balanced.8 min timer
- Add bok choy stems and corn; simmer until tender, then cook noodles separately.4 min timer
- Return pork, add greens and noodles, and simmer until pork reaches 145°F.3 min timer
Celiac check: watch for hidden gluten in soy sauce, stock, malt vinegar and seasoning blends, and oats that aren’t certified. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.
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This recipe also fits: Pregnancy recipes, Toddlers recipes, Dairy-free recipes, Heart health recipes, Gluten-free recipes, Crohn’s and colitis recipes, High cholesterol recipes, One pan recipes, Quick recipes, Gluten-free dairy-free recipes, Gluten-free Asian recipes.