Gluten Free Ramen with a Soy Sauce Egg

Gluten Free Ramen



1/2 lb pork belly, fully cooked and sliced into strips (I buy mine at Trader Joe’s)

2 soy free soy sauce eggs

1 cup sliced shiitake mushrooms

3 green onions, diced

1 tbsp fresh ginger, minced finely

5 cloves of garlic, minced finely

2 tbsp sambal (chili garlic sauce)

2 cups water

4 cups veggie stock

1 tbsp fish sauce

3/4 cup coconut aminos

1/4 cup rice vinegar

1 cup coconut cream

23 cups chopped bok choy

1 package rice noodles

2 tbsp fresh parsley

2 limes


  1. In a heavy bottomed soup pot, brown the pork belly strips until crispy on all sides and fat is rendered. Remove the strips and dry on paper towels.
  2. Discard half of the rendered fat and add shiitake mushrooms to remaining fat. Brown for a few minutes, then add in half of the green onions, and all of the ginger and garlic. Cook for a few more minutes, until the garlic is fragrant and add in the chili garlic sauce, water, veggie stock, fish sauce, coconut aminos, and rice vinegar. Bring broth to a boil.
  3. Cover and simmer the broth for 20 minutes on medium low. Toss in the coconut cream, bok choy and noodles and cook for time instructed on the noodle packaging. Serve broth and noodles with a slice of pork belly, half a soy sauce egg, a sprinkle of green onions, cilantro, and a squeeze of lime juice. 


For the Soy Free Soy Sauce Egg: Soft boil your eggs for 6 minutes. Remove and place in an ice bath for 3 minutes. Peel and place in a mix of equal parts coconut aminos, rice vinegar, and water. Allow the eggs to soak for several hours. Reheat the eggs in the soup before cutting in half and serving. 

Keywords: Gluten Free Ramen

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