I was watching a youtube video of how an authentic Ramen is made in Japan. I had hallucinating visions of the ultra soft pork braised for hours, the dreamy, melting in your mouth moment as soon as the meat touches your lips. Freakin fat pork is such a turn-on.
Minus the wheat noodles, and added sugar in the broth if you make your own Chashu ramen, is the perfect keto soup. Think of the glistening fatty broth, nigiri- laden soup simmering for two hours in low heat, perfected with garlic, green onions and a hint of sake and the star of the show, chashu— or pork belly, (MINUS THE NOODLES OF COURSE), and soft boiled egg, this is the ultimate keto approved soup.
I had to snap back to reality that i don’t have pork belly, hard-boiled eggs only, i got less than 30 minutes to cook, and my husband doesn’t eat the way I do. So meh, let’s do a quickie udon for the hubby.
- Udon pre-packaged
- 6 cups filtered water or home-made broth
- 1/2 cup 80/20 ground beef
- 3 stalks green onion
- 1/4 c soy sauce (be mindful of the ingredients of your soy sauce. Some pack an extreme amount of carbs)
- Hard or soft- boiled eggs
- Boil udon for 4 minutes, set aside
- In a separate bowl, Braise ground beef in soy sauce to let the flavors blend with the meat
- Throw in filtered water, let it simmer for about 10 minutes
- Pour broth over drained soup, serve to starving hubby