Homemade Ramen – Gut Health Magic

Homemade Ramen

When your tummy hurts, or even when it doesn’t but you just want some delicious warm soup that feels oh-so-good in your gut, here’s the solution.
Let me tell you why.
Bone broth contains collagen and minerals that soothe the gut lining.  Collagen plays an integral role in rebuilding and strengthening the lining of our digestive tract as it contains amino acids, especially helpful are glycine and glutamine, that are essential for its repair.  
Ginger is amazing for gut motility because it encourages normal intestinal movement while inhibiting abnormal movements like GI tract spasms.  It can also protect the stomach from ulcer-causing agents, like aspirin and the H. pylori bacteria. Ginger can help reduce gas, help stimulate stomach acid and it behaves like a prebiotic. Literally a magic pill.
I usually double this recipe and portion out 8 servings and freeze them (minus the egg).  Then, when I’m hungry and need a quick meal, boom, there are my tasty bowls with gut-healing powers all at the ready.  Just nuke and eat.
Give it a go… I promise you’ll love it!
Prep Time 10 minutes
Cook Time 15 minutes
Course Soup
Servings 4


  • 2 TBSP coconut oil or tallow
  • 1 lb ground pork
  • 4 cloves garlic, chopped
  • 1/2 cup onion, chopped
  • 1/2 cup mushrooms, roughly chopped
  • 1 tsp cayenne pepper, optional – watch the gut burn factor
  • 4 cups bone broth, chicken or beef
  • 3 TBSP coconut aminos
  • 1.5 TBSP rice vinegar
  • 2-3 inches fresh ginger root, peeled and chopped
  • 1 package zucchini noodles , aka "zoodles"
  • 4 eggs, soft-boiled
  • 4 green onions, sliced
  • sesame seeds, for garnish
  • salt & pepper, to taste


  • Heat the oil in a large stock pot on medium heat. Fry up that ground pork, until brown. Remove from the pot with a slotted spoon and set aside.
  • With the fat still in the pot, add the garlic, onions, mushrooms, and cayenne pepper to the pot and cook over low heat, about 5 minutes, until everything is cooked. Watch that garlic like a hawk, it goes from golden to burned in 2 seconds.
  • While that’s happening, soft boil your eggs. When the eggs are done, dump out the hot water and add cold to pot and set aside. You can get your kids to start peeling them in a few minutes.
  • Add the broth, whatever kind you love, and the coconut aminos, rice vinegar, and ginger to the pot and simmer over medium-high heat, until things start to smell all nice and combined… about 8 – 10 minutes. Taste and add salt & pepper as desired.
  • So, if you’re bulk meal prepping this, add 1⁄4 package of zoodles to each freezer-safe bowl, add 1⁄4 of the pork, and then pour over 1 cup of the broth mixture into each bowl. Garnish with green onion and sesame seeds.
  • [If you’re not bulk-prepping, just get a bowl, add zoodles, add pork, add broth, add garnishes, add an egg. Eat.]
  • Back to bulk-prep… If you put that in the freezer now, your glass bowls will crack. So let it cool on the counter a bit, then pop into the fridge to continue cooling, or if you forget like I do and leave it on the counter until it’s all the way cool, pop the lid on and stick the bowls in the freezer. You may want to go all crazy and label what’s in them… maybe something like “ramen”.
  • Put the soft-boiled eggs in the fridge and grab one and a frozen bowl of soup when you head off to work. Enjoy!

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