Lectin Free Shoyu Ramen

Bone broth with real fermented soy sauce, rice wine, sesame oil, garlic, ginger, and egg, with enoki, radishes, grilled pork loin, tango lettuce and nori for drop ins.

Lectin Free Shoyu Ramen

Shoyu ramen is my absolute favorite ramen. The salty, sweet soy broth with layers of garlic, ginger and sesame flavors excite the taste buds. And endless choices for delicious drop ins include grilled pork loin, under-boiled eggs, nori, enoki, radishes, tango lettuce and chives. But you have many other options.


As you know, ramen is as much about the noodles as it is about the broth and the drop ins. We don't use traditional ramen noodles. Instead we use purple sweet potato glass noodles. They are amazing in taste and texture and have a very long slurp.


I'm often reluctant to take my first slurp of this stuff, as I know I'll be sad when it's gone. Ramen is a comfort food in Japan and you can get it pretty much anywhere you look. This ain't your college dorm room ramen, yo! This is real, Japanese style ramen made with lectin free ingredients that taste amazing and are good for your digestion.


Paradoxers, paleo followers, keto disciples and autoimmune dieters will all rejoice when you can eat ramen again. I use a couple of swaps for my LFG ramen that make it a-ok for anyone trying to reduce their lectin intake, eat fewer high glycemic carbs or just get healthy. Read on to see the recipe.


The Recipe


(serves 2)


LFG Shoyu Ramen

Soy Broth

4 C Bone Broth

1/2 C Rice Wine (don't use Mirin, it has too much sugar)

2 T Fermented Soy Sauce or Coconut Aminos

1 T Sesame Oil

1 T Fresh Ginger grated

2 Garlic Cloves minced

1 T Lakanto Monk Fruit Sweetener


Grilled Pork

1 Boneless Pork Loin Chop or Small Tenderloin

1 Clove Garlic minced

1 Shallot minced

1/2 t Fresh Ginger grated

2 T Sesame Oil

2 T Fermented Soy Sauce or Coconut Aminos

1 t Raw Honey


Drop Ins

Purple Sweet Potato Glass Noodles or Miracle Noodles

1 Watermelon Radish

1 Bunch Enoki Mushrooms

2 Eggs

Leafy Lettuce

Fresh Chives

Roasted Nori

Fresh Chives

Black Sesame Seeds

Instructions:


Step 1: Marinate the Pork

Marinate the pork. Crosscut slice the pork very thin. Place in a zipper baggie. Add, garlic, shallot, ginger, soy sauce, sesame oil, honey. The honey will help with the char while grilling. Zip it, shake it well and place it in the fridge for at least 4 hours, or overnight if you can.


Step 2: Grill the Pork

Next, grill the pork on high heat until it is cook through and has a nice char, but it's still juicy. This should take about 5 minutes. You can use your outside grill, but I use my Cuisinart Griddler and Panini Press. On high heat, I get the char I'm after.


Step 3: Make the Broth

In a medium saucepan, bring all broth ingredients to a boil. Turn down heat and simmer for 15 minutes.


Step 4: Prepare the Drop Ins

First, start the noodles as directed on the package. I only use about 1/4 package of the purple glass noodles for a serving. So you may not need the whole package. One package of Miracle Noodles serves two. While noodles are cooking, boil your eggs. TIP: perfect ramen eggs are boiled 6 minutes, then dropped in an ice bath for easy peeling. Slice the radishes, and chop chives. Everything else is pretty much ready to drop in.


Step 5: Fill Your Ramen Bowls

When noodles are done, put portions into your ramen bowls. Next, arrange your drop ins artfully over the noodles. Finally, ladle the broth into your bowls, being careful not to disturb your presentation.


Pair with an aged Japanese whiskey. Kanpai!


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