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–+ servings
White speckled bowl filled with glass noodle ramen with ground pork meatballs, shiitake mushrooms, baby bok choy and green onions in a lemongrass ginger beef bone broth. There's a dark napkin in the bottom left corner and a big gray spoon in the top right corner.

Glass Noodle Ramen

Penny Kovacs
Soup season is in full swing over here!  I have 3 new recipes for you guys all created in the last few weeks.  This Glass Noodle Ramen is going to be on regular rotation here as it is so flavorful and so easy too!  The bite sized pork meatballs are the perfect addition to get extra protein in!  I used Kettle & Fire Lemongrass Ginger bone broth to elevate the flavor even more.  I cannot wait for you try this soup!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dinner, Lunch, Main Course, Soup
Cuisine Asian
Servings 6 people

Ingredients
  

  • 1 lb Ground Pork rolled into bite sized meatballs
  • 8 oz Shiitake Mushrooms sliced
  • 2 head Baby Bok Choy sliced, separate green from whiter part
  • 5 pieces Green Onion Scallion, sliced - but see notes
  • 2 tablespoon Sesame Oil
  • 1 tablespoon Rice Vinegar
  • 3 ½ oz Sweet Potato Glass Noodles, soaked in boiling water for 10 minutes
  • 1 tablespoon Gochugaru Korean chili pepper flakes
  • 6 cups Lemongrass Ginger Beef Bone Broth (Kettle & Fire

Instructions
 

  • Heat oil in pot
  • Add meatballs and cook till no longer pink
  • Add mushrooms, white part of onions and white part of bok choy cooking for 5 minutes and stirring
  • Add green part of onions and bok choy
  • Add broth and bring to a boil
  • Lower to simmer and add Korean chili flakes, rice vinegar, stir well
  • Add pre soaked glass noodles
  • Simmer 5 minutes more
  • Enjoy!
Keyword Dairy-free, Easy dinner, Gluten-free, Grain Free, Healthy, Paleo, Soup, Whole30
Tried this recipe?Mention @pennypsprimal or tag #pennysprimal