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a bowl of pulled pork ramen topped with a runny egg and silver chopsticks

Gluten-Free Pulled Pork Ramen Bowls

  • Author: Asian Caucasian
  • Prep Time: 15 min
  • Cook Time: 15 min
  • Total Time: 30 minutes
  • Yield: 6 1x
  • Category: Dinner
  • Method: Stove top
  • Cuisine: Asian
  • Diet: Gluten Free

Description

This easy Gluten-Free Pulled Pork Ramen Bowls recipe uses leftover pulled pork for protein, woody shiitake mushrooms, and vibrant baby bok choy. It’s hearty, healthy, and super fast!


Scale

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

Instructions

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:

  1. 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.
  2. 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.
  3. 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:

  1. At the bottom of a shallow bowl, place 1/4 of the ramen noodles at the bottom of each bowl.
  2. 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.
  3. 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.

Notes

  • 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!

Keywords: ramen noodles, pork ramen noodle bowl, homemade pork ramen, gluten-free noodle recipe

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