Gluten-Free Pulled Pork Ramen Bowls

Name: Gluten-Free Pulled Pork Ramen Bowls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Cuisine: Asian
Ingredients: 3 tablespoons canola oil, divided; 8-ounce package shiitake mushrooms, sliced; 4 green onions, sliced (white parts reserved); 1 tablespoon grated ginger; 4 cloves garlic, minced; pinch red pepper flakes; 6 cups chicken or vegetable broth; 2 tablespoons white miso paste; 2 tablespoons gluten-free soy sauce; 2 teaspoons toasted sesame oil; 4 heads baby bok choy, sliced in half lengthwise; Gluten-free ramen noodles, cooked according to package directions; 16 ounces cooked pulled pork (from pork shoulder); 4 soft boiled eggs, peeled and sliced in half; 1/2 teaspoon black sesame seeds

Last Updated: November 11, 2020 · Published: June 22, 2020 By: Asian Caucasian 34 Comments This post may contain affiliate links or sponsored content.

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So much ramen love these days! ❤️ I try not to eat a lot of gluten, so I created these flavorful Gluten-Free Pulled Pork Ramen Bowls using gluten-free ramen noodles. This tasty dish features leftover pulled pork for protein, woody shiitake mushrooms, and vibrant baby bok choy. It’s hearty, healthy, and super fast!

two bowls of pulled pork ramen topped with a pair of runny eggs and chopsticks

Ramen is all the rage right now during these quarantine times. Not only is this ramen bowl meal a healthy, flavorful dish for the entire family, but it’s on the table in 30 minutes!

a bowl of pulled pork ramen with two runny eggs on top

These Gluten-Free Pulled Pork Ramen Bowls have incredible flavor from the miso paste, soy sauce, ginger, and sesame oil.

Main ingredients for this tasty ramen bowl

I used the following main ingredients to assemble this beautiful ramen bowl:

Gluten-free ramen noodles (like Lotus Foods Organic Millet & Brown Rice Ramen)
Shiitake mushrooms
Green onions
Fresh ginger
Fresh garlic
Chicken or vegetable broth
Miso paste
Gluten-free soy sauce
Toasted sesame oil
Baby bok choy
Cooked pulled pork (pork shoulder)
Soft boiled eggs

Shredded cooked pork with forks on a baking sheet.

Leftover pulled pork was used in this ramen bowl recipe, cutting down on the preparation time! I used pork shoulder cooked in my Instant Pot. You can use this recipe to make the pulled pork: Instant Pot Pulled Pork

: Organic Millet & Brown Rice Ramen Noodles

: Shiitake Mushrooms

I used these gluten-free, vegan ramen noodles from Lotus Foods. They tasted incredible! And the sautéed shiitake mushrooms are so perfect in this ramen bowl.

baby bok choy on a cutting board with a knife

The brightness of baby bok choy in this ramen bowl really adds a wonderful texture.

Steps to make this gluten-free ramen bowl

Heat 2 tablespoons canola oil in a large stock pot or Dutch oven. Add in the sliced shiitake mushrooms and sauté until softened and slightly browned, about 4-5 minutes. Transfer mushrooms onto a plate, cover with aluminum foil (to keep them warm), and set aside.

To make the broth:

Add the remaining 1 tablespoon oil into the pot. Add white parts of the green onions, ginger, garlic, and red pepper flakes. Sauté for 2 minutes. Pour in the chicken broth. Bring to a boil. Lower to a simmer.
While the broth is simmering, fill another large stock pot with water and bring to a boil. Add in the baby bok choy and cook for 2 minutes until slightly softened.. Remove and drain while bok choy is still bright green. Set aside.
Place the miso paste into a bowl. Ladle ½ cup of the boiling liquid into the bowl and whisk until miso is completely dissolved. Add the miso broth mixture back into the pot along, with soy sauce and sesame oil.

To assemble the ramen bowls:

At the bottom of a shallow bowl, place 1/4 of the ramen noodles at the bottom of each bowl.
Ladle some of the miso broth over the noodles and place the shiitake mushrooms, pulled pork, and baby bok choy around the edges of the bowl.
Place 2 halves of the softened eggs in the middle of the bowl and garnish with the green slices of onions and sprinkles of black sesame seeds. Serve while hot.

TIPS & TRICKS:

I used gluten-free, vegan ramen noodles from Lotus Foods. They tasted incredible! But, you can use regular ramen noodles if you’re not into a gluten-free lifestyle.
Leftover pulled pork was used in this ramen bowl recipe, cutting down on the preparation time! I used pork shoulder cooked in my Instant Pot.
Fried eggs are also delicious in this ramen bowl. I happen to like a runny egg in my soups!
Use any mushrooms you have on hand, and switch out the veggies too! The options are limitless!

WANT MORE?

If you like this recipe, you’re going to want these recipes:

Instant Pot Korean-Inspired Pulled Pork
Easy Thai Pad See Ew (Stir-Fried Noodles)
Vietnamese Phở Gà
Easy Tofu Pad Thai

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