Thai-inspired “ramen”

This holy grail of soup is grain-free and dairy-free, and contains only a miniscule amount of gluten which you can rid yourself of if you skip the Bouillon. It contains a ton of ingredients and is so tasty that it’s worth every one of them. Let’s get into it:

ramen part 1

The Recipe:

  • 1 pork loin, fat and other weird things trimmed off
    • Coat that with:
    • 1t salt
    • 2t black pepper
    • 1/2t ginger
    • 1/4t turmeric
  • 1T sesame oil
  • 1 green and 1 yellow zucchini, spiralized
  • 1/2 cup chopped yellow or white onion
  • 1 large shallot, sliced
  • 1 large carrot, sliced on a mandoline
  • 2-inch knob of ginger, grated
  • 1 package mushrooms, chopped roughly
  • 1 small red or yellow pepper
  • 1 small head broccoli, chopped
  • 4 large cloves garlic, minced
  • Spice mixture: (to be sprinkled on seasoning every layer)
    • 1T ground ginger
    • 1T black pepper
    • 2t salt
    • 1t onion powder
    • 2t garlic powder
    • 1/4t Bombay 7 spice (I bought mine pre-mixed from the Spice & Tea Merchants. It contains cumin, sea salt, cinnamon, black pepper, and turmeric)
    • 1/4t ground coriander
  • 1T lemongrass (I buy mine in the squeezy tubes because lemongrass is difficult)
  • 1T rice wine vinegar
  • 1.5 cartons chicken or vegetable stock
  • 3 cups water
  • 1.5T Better than Bouillon vegetable paste (omit if gluten free and switch water to more stock)
  • The juice of 1 lime
  • The peel of said lime (pith removed)
  • 1 handful cilantro (stems and leaves), tied into a bouquet garni, more for garnish
  • 4-5 thin slices of jalapeño (no seeds or ribs), more for garnish
  • 1T soy sauce (or coconut aminos for GF option)
  • 1t fish sauce
  • 1t chili-garlic sauce, more for garnish
  • Thinly sliced radish for garnish
  • Sesame seeds for garnish
  • Lime wedges for garnish

*************************************************************************************

Coat the pork in that spice mixture listed below the pork and let the spices sit while you prep everything from zucchini through “A mixture of.”

Thinly slice the pork. Heat a heavy-bottomed pan over VERY high heat and toss in 1T olive oil and 1t of the sesame oil. Cook the pork in small batches, sure to not crowd the pan. Toss some of the spice mixture onto the pork as it cooks. The pork will take 2 minutes on the first side and 1 minute on the second side to cook. It should get browned but NOT OVERCOOKED DON’T RUIN IT. No pressure. Set the pork aside as it is ready.

Turn down the heat on the pan and add 1T olive oil and 1t sesame oil. Add the spiralized zucchini and some spice mixture. Cook only about 2 minutes, stirring frequently, and set aside.

Add 1T olive oil and 1t sesame oil (yes, again). Toss in the onion and shallot, some spice mixture, and the carrots. Cook 2 minutes, stirring, and get the grated ginger and lemongrass in there. Add the mushrooms and stir. Add the pepper and some spice mixture. Get that broccoli and garlic in there as well.

At this point the bottom of your pan should be black. That’s good. Deglaze with the rice wine vinegar and lime juice and scrape that pan vigorously. Add the broth, water, bouillon, and let that all merry together with the lime peel, cilantro bundle, and jalapeño slices. If you have any leftover spice mix, go ahead and toss some of that in there.

After a good ten minutes, mix in the soy sauce, fish sauce, and chili-garlic sauce. Let this come to a boil and then you’re done! Take out that cilantro bundle and lime peel if you care to.

To make a bowl:

Arrange some zucchini noodles and pork into a bowl and fill with the broth. Top with radishes, cilantro, lime wedges, chili-garlic sauce, sesame seeds and jalapeño slices. Take multiple pictures before eating.

ramen part 2

Enjoy!

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