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BBQ "Pork" Ramen

This ramen can be prepared in so many different ways. It can be made with meat, made vegetarian (when the egg is added), or it can be totally vegan. The 'pork' in this ramen is made from rehydrated soy curls. When I make a complex meal like this I like to put all the toppings in the middle of the table so everyone can sort of create their own. When children see parents modeling healthy habits, without pushing them on the kids, the kids are more likely to mimic or follow.

This ramen was a huge hit! They tried many different toppings and we all discussed what different flavours were our favourite. One of them even tried the jalapenos and really liked them.


1/2 yellow onion chopped

4 cloves of garlic finely chopped

1 Tbsp chopped fresh ginger

1 Tbsp olive oil

6 cups of broth (I used Campbell's Mushroom Broth)

2-3 cups of mushrooms (I use a mixture of cremini, shiitake, and oyster)

1/4 cup of soy or Tamari (gluten free)

2 limes

1 large bunch of fresh basil

2-3 bunches of baby Bok Choy

Saute onions, garlic, ginger, and mushrooms in olive oil for 5-10 mins in a large pot or dutch oven until soft. Add broth, soy, and squeeze juice from 2 limes. Let simmer for 20 mins. Add fresh basil and Bok Choy and simmer for 20 more mins and then turn on low to simmer while you make other components. Remove the wilted basil before serving.

Soy Curl "Pork"

100g of dried soy curls

5-6 cups of warm water

1/2 cup of BBQ sauce

Place the soy curls in the warm water for 20 mins to rehydrate. I strain them and squeeze the excess water out before cooking. I also like to pull the pieces apart or shred the curls into smaller pieces before throwing them in the pan. Saute on medium heat with a little olive oil for about 10 mins. Turn heat to low and after 5 mins stir in BBQ sauce and let sit for 5-10 mins. You can also use tempeh or tofu.


Use whatever meat you would like in your ramen.


The noodles I like to use for my ramen are posted below. They are chewy and sloppy and only take a few mins to cook. I boil them in a separate pot with a little salt. If you put them directly in the broth they will eventually get really mushy and gross.

This will be the last step. You can boil the water while you're preparing the toppings.


There are so many different ways to top your ramen! There is nothing better than fresh veggies and a little crunch on top of this delicious soup!

Here are some options:


Lime wedges

Shredded cabbage


Diakon raddish

Chives or green onions






Radish tops

Boiled egg

Seaweed or Nori

Crunchy garlic chilis (Saute finely chopped garlic in olive oil on low until it is nice and crispy, add red pepper flakes and some panko bread crumbs and saute on low-medium for 5 mins).

Play around with the flavours! I never make the same ramen twice. If you're a true carnivore than, 'meat it up' or if you want to ditch the soy curls altogether and just have veggies that is delicious too!


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