Crock-Pot Spiced Ramen

Even if you're on Paleo there's no reason to not enjoy a ramen meal when the craving strikes. I myself had an unhealthy obsession with ramen when I was a poor student and it's something that I haven't outgrown. The hearty broth and the crispy greens (I was tweaking packed ramen even back then!) just makes a wholesome, savory albeit affordable meal.

Instead of traditional ramen, we will use shirataki noodles for this recipe. I love working with shirataki noodles because they are an all-around tasty ingredient and they have a similar texture to traditional ramen noodles.

Shirataki noodles have none of the processed flavorings that traditionally packed ramen have! I love pairing shirataki noodles with pork broth because the flavors go well together and this recipe requires pork shoulder or butt simmered for hours to get that rich, umami broth!

Crock-Pot Spiced Ramen

Servings: 4

You will need:

Broth Ingredients

  • 2 to 3 pounds pork shoulder or butt
  • 4 cups broth
  • ​2 tablespoons Thai red curry paste
  • ​2 tablespoons limejuice
  • ​2 star anise
  • ​1 tablespoon ginger juice
  • ​1 tablespoon fish sauce
  • ​1 tablespoon honey
  • ​1 tablespoon chili paste
  • ​1 teaspoon cinnamon
  • ​1 teaspoon black pepper
  • ​¼ cup coconut aminos
  • ¼ cup apple cider vinegar

Crisping Ingredients

  • 1 tablespoon sesame oil
  • 1 tablespoon coconut aminos
  • ​1 tablespoon honey
  • ​1 tablespoon apple cider vinegar
  • ½ teaspoon salt to taste

Soup Ingredients

  • 1 pound sliced button mushrooms
  • 2 packs shirataki noodles, drained
  • ​4 soft-boiled eggs
  • ​Sliced jalapeño or Fresno peppers
  • ​A dash of chili flakes
  • Roughly chopped cilantro and green onions


Step 1: Start by placing the pork in the slow cooker along with the rest of the broth ingredients then set on high and cook for 8 hours. After slow cooking is done, turn off the heat and transfer the meat onto a large plate. Using two forks, shred the meat.

Step 2: After shredding the pork, heat a large pan, pour the sesame oil then the shredded pork. Add the rest of the crisping ingredients, stirring the ingredients well until brown and crispy. As you crisp the pork, collect the broth from the crockpot and store in the freezer. The idea here is to chill the broth so the fat can be skimmed off.

Step 3: Remove the chilled broth from the freezer, skim the fat, and simmer the broth in a soup pot. Add the soup ingredients, bring to a boil and ladle into serving bowls. Finish off with the crispy spicy pork, a dash of chili flakes, cilantro, green onions and soft boil eggs.

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