I love a nice steamy bowl of ramen, and just because I can’t eat traditional noodles doesn’t mean I can’t re-create a keto-friendly version with veggie noodles. For me, the best part about ramen is the toppings, especially the soft-cooked egg added just before serving. Fresh herbs, jalapeño, and lime juice are a few of my other favorites, but you do you!

INGREDIENTS

Serves 4

Active prep time: 15 minutes

Cook time: 40 minutes

• 1 pound center-cut pork belly

• 1 tablespoon coconut aminos, tamari, or soy sauce

• 1/4 teaspoon erythritol (optional)

• 1 teaspoon avocado oil

• 1/2 cup coarsely chopped onion

• 3 cloves garlic, peeled and halved

• 6 cups beef or chicken broth

• 2 cups shiitake mushrooms, stems removed, caps sliced

• 2 tablespoons grated fresh ginger

• 1 (10-to-12 ounce) package zucchini or summer squash noodles

• 2 large eggs, soft-boiled (see Tip) peeled and halved

• 1/4 cup sliced green onions, for serving

• Optional toppings:

  • Pho inspired: chopped fresh mint, cilantro, jalapeño and lime.

  • Traditional ramen: dried seaweed strips, bean sprouts, corn.

DIRECTIONS

1. In a small bowl, combine the pork belly and coconut aminos. Turn the pork over to coat both sides. If desired, sprinkle with erythritol. Let stand 10 minutes.

2. Select SAUTÉ on the Instant Pot. When the pot is hot, add the avocado oil. Add the onion and garlic to the hot oil and cook, stirring occasionally, for 3 minutes. Select CANCEL. Scrape the onion mixture into a bowl.

3. Select SAUTÉ. Add the pork belly to the pot, reserving the marinade. Cook until golden, carefully turning to brown all sides, about 3 minutes. Immediately add the broth, stirring to release any browned bits on the bottom of the pot. Return the onion mixture to the pot and add the mushrooms, reserved marinade, and ginger. Select CANCEL.

4. Secure the lid on the pot and close the pressure-relief valve. Set the pot to HIGH pressure for 30 minutes. At the end of the cooking time, quick-release the pressure. Transfer the pork belly to a cutting board and slice. You can slice into four larger pieces or eight smaller chunks. Cover to keep warm.

5. Select SAUTÉ on the Instant Pot. Return the cooking liquid and mushrooms to the pot and bring to a boil. Add the zucchini noodles and cook just until noodles are crisp-tender, about 3 minutes.

6. Divide the pork belly into four large soup bowls. Ladle the soup over the pork belly. Top with a soft-boiled egg half, the green onion, and any additional toppings.

PRESSURE COOKER TIP

You can soft-cook your egg in the pressure cooker, too! Pour 1 cup water into the Instant Pot. Place a trivet with handles in the pot and add the eggs to the trivet. Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 2 minutes. At the end of the cooking time, immediately quick-release the pressure. Transfer the eggs to a bowl of ice water to quick cool.

MACROS

4 servings, per serving:

• Calories: 639

• Fat: 59g

• Protein: 16g

• Total Carbs: 11g

• Fiber: 2g

• Net Carbs: 9g

If you like ramen I think you might love these recipes as well!

This recipe is on the cover of my newest cookbook, Keto In An Instant! The book has 80 Instant Pot recipes, each one with a gorgeous photo so you can see what the recipe should look like! It is my first book where I was able to provide that and I am so in love with how it turned out!

The book is available on Amazon and at major bookstores.