Slow cooked five spice pork served in a savory broth with sweet potato noodles. It’s not your classic ramen, but it’s tasty!
You are probably thinking why I am making hot soup in August? Because I love soup! Sometimes you have to deal with the heat for the love of soup. One of my favorite soups is ramen. It’s comforting, and it has that umami flavor that makes my heart go pitter-pat.
One of the best ramen experiences I ever had was while in New York City at Toto Ramen. This place was legit and probably one of the happiest places on earth because they have ramen and steamed pork buns.
Inspired by my experience at Toto Ramen and wanting to create something equally as delicious but lighter I made pork “ramen”. I put the ramen in quotes because ramen soup is all about the ramen noodles but for this recipe, I busted out my spiralizer and used sweet potato in place of the noodles. So, this isn’t ramen it’s “ramen”.
The pork is rubbed with Chinese five-spice and simmers in the slow cooker with stock, onion, garlic, ginger, and mushrooms resulting in a wonderfully flavorful stock. Also, I must mention the amazingly tender pork. The sweet potato noodles hold up in the stock and add just a hint of sweetness. If you want to to go the more traditional route just add real ramen noodles.
One of my favorite parts of ramen is the toppings. I topped my “ramen” with a hard-boiled egg, kimchi, scallions, and nori. I could eat this any day even if it’s 100 degrees outside!
If you are craving something a little lighter try this chunky roasted tomato soup. But, of course, everyone loves a classic Sancocho (Puerto Rican Beef Stew). If you want something hearty and loaded with aromatics and spices you need to try this Moroccan Lamb Stew with Harissa and Garbanzos.
If you are looking for more soup or stew recipes ideas see my collection of soups and stews.
Amount Per Serving: Calories: 630 Carbohydrates: 25g Protein: 56g