SF Recipe #8: Slow Cooker Pork Ramen

Sean first came across Lotus Food's Millet & Brown Rice Ramen at Costco about a year ago. We bought it on impulse, afraid to pass up the opportunity, and I started hunting down SF-adaptable recipes.  This is what we came up with.

By the way, since rice-based noodles don't keep well once prepared, we only cook as many as we'll eat for the meal at hand. The soup itself, on the other hand, tastes even better after a day or five, making for excellent leftovers!

Slow Cooker Pork Ramen 

Gluten, Citrus and Soy-Free!
Prep time: 20 minutes
Servings: 4-6

· 2-3 lbs pork shoulder

· 32 oz chicken broth

· 1/4 cup brown sugar

· 1/4 cup rice wine vinegar

· 1.5 tablespoons fresh ginger

· 1-2 cloves of garlic, pressed or finely chopped

· 1 tablespoon chili powder

· 1 teaspoon lemongrass

· 1 teaspoon olive oil

· 1/2 teaspoon salt

· 2 cups sliced mushrooms

· 4-8 Ramen cakes (1-1.5 cakes per serving)

· 4 hard boiled eggs

· Garnish options: green onions, cilantro, sliced carrots, Sriracha Sauce, jalapeños

1. Add to the crock pot: pork, chicken broth, brown sugar, rice wine vinegar, ginger, garlic, chili powder, lemongrass, olive oil, and salt. Cover and cook on low for 7-8 hours.
2. As the meat cooks, prep the mushrooms and garnish. Cook, peel, and slice eggs.
3. Remove pork from the crock pot and shred. Turn crock pot to high and return meat to the crock pot along with the mushrooms. Cover and cook 10 minutes.
4. Meanwhile, cook ramen noodles for 4-5 minutes. Distribute servings into soup bowls. 
5. Spoon broth and meat over noodles. Top with eggs and garnish.

adapted from recipe by BetsyLife at https://betsylife.com/slow-cooker-pork-ramen-soup/