Miso Noodle Soup with Greens & Pork Ribs – Grain Free (Stove Top or Slow Cooker)

Miso Noodle Soup with Greens & Pork Ribs (Grain Free)

Pork ribs are simmered in a ginger-laced broth, then accented with greens and mushrooms and layered with flavors of miso, tamari and umeboshi plum vinegar (or rice wine vinegar). If this isn’t Japanese(ish) soul food, I don’t know what is.

Up until recently we enjoyed this with rice noodles, but lately we’ve loved it with mung bean cellophane noodles or (affiliate link) kelp noodles! Both of these grain free varieties are silky and lovely and totally neutral in flavor. And my kids give the thumbs up for slurpability which – you know – I tolerate, because they are eating such a nutritious meal!

Here are some more grain-free pasta options if you are looking for alternatives. As for the base, I make my own frugal chicken stock or a broth out of drumsticks.

Miso Noodle Soup with Greens & Pork Ribs (Grain Free)

Kelp Noodles

I fell in love with Japanese food in my early 20′s. After graduating college, I worked for a large Japanese company as a project engineer. It wasn’t long until I made a career leap to teaching Pilates and other wellness pursuits, but I was there long enough to get a good glimpse into Japanese culture, get comfortable with chopsticks and even have the opportunity to travel to Japan.

Spending a week in Japan was amazing in so many ways, but the food. Oh the food! It was out of this world.

Bear with me while I reminisce about some of my many food adventures there:

  • After a 13 hour flight and landing on soil that was 13 hours ahead of Atlanta, I felt completely upside down. I didn’t really come around until later at night when Tokyo was all lit up and a Japanese coworker and I settled into a sushi boat restaurant (here’s a good photo of one so you get an idea). We feasted on sushi and sashimi washed down with a little cold sake from a sort of miniature sake waterfall.
  • The next morning (after waking up bright-eyed at 4a.m. and watching the sunrise) I wandered down to the hotel restaurant and had the choice of an American or Japanese breakfast. I chose the Japanese breakfast which consisted of salmon, miso soup, pickled vegetables and rice. Such a great way to start the day!
  • My coworkers and I (both American and Japanese) often ate lunch at the company headquarters cafe. Usually I got the tonkatsu which is a breaded, deep-fried (but somehow light tasting) pork cutlet drizzled with a dark, complex sauce -salty, sweet and tangy. Such delicious food even in a sterile corporate cafeteria.
  • Then there was the magical experience I had in a green tea shop. In the interest of time, I’ll send you over to this Matcha-Ginger Scones post to read it if you’d like. (The scones are great too!)
  • One misadventure I had was at one of the finer sushi restaurants. I was with a Japanese coworker and we were both so excited about the meal to come. He was looking forward to eating some of the more exotic selections (sea urchin for one) but I stuck to the basics. We both had a “sweet shrimp” sushi and ate it at the same time. This was the first thing I had encountered that I didn’t like. In fact I couldn’t even tolerate it and to my horror, I started gagging involuntarily. But thankfully when I looked up, he had his eyes closed and was quietly moaning with delight so I took advantage and quickly spit it into my napkin. By the time he opened his eyes I was poised and smiling!

One of the popular “fast foods” is the ramen soup bowl. These are large hearty bowls of soup brimming with meat, vegetables and umami that hit the spot for lunch. I found a recipe for a pork ramen soup in (affiliate link) Slow Cooker Revolution and adapted it for the stove top and to make it more nourishing. It is deeply satisfying like the soups I remember in Japan. My husband raves about it and the kids down it without a complaint!

I hope you get a chance to try it and love it as much as we do!

Here are some more Japanese-inspired recipes from The Nourishing Gourmet:

Do you love Japanese food? What are your favorite dishes?

Miso Noodle Soup with Greens & Pork Ribs (Grain Free)
Recipe type: Soup
Cuisine: Japanese-Inspired
Serves: 4
This richly-flavored, decadent soup is simple to make and a family pleaser! Adapted from a recipe in Slow Cooker Revolution.
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons minced ginger
  • 1 tablespoon coconut oil or ghee
  • 8 cups chicken broth or stock
  • 12 ounces mushrooms, sliced
  • 2 pounds pork ribs (bone-in baby back or a leaner cut of spare ribs, if using boneless use 1.5 pounds)
  • 1 (12 ounce) package of kelp or mung bean noodles
  • 6 cups spinach or kale
  • 2 tablespoons miso (white or red)
  • 1-2 tablespoons tamari (to taste)
  • 1 tablespoon umeboshi plum vinegar (or rice wine vinegar)
  • 1 teaspoon toasted sesame oil
  • Ideas for garnishments: scallions, sliced jalapenos, seaweed flakes and/or toasted sesame seeds
  1. Over low-medium heat saute the onion, garlic and ginger in the coconut oil or ghee, careful not to let the garlic burn.
  2. Once softened, add in the chicken broth, ribs and mushrooms. (Since my kids don't like mushrooms I usually saute these on the side and serve at the table separately.)
  3. Simmer for 2 hours if you can (this will make the meat even more tender and the flavors come together better). If not, 1.5 hours is fine!
  4. Take out the pork ribs and cut the meat into bite-size pieces, removing the fat.
  5. If you are using spinach and mung bean or kelp noodles, remove the soup from the heat and stir in the rest of the ingredients including the meat. It's ready to serve.
  6. If you are using the kale and/or rice noodles that need some additional cooking time, you will need to add them in while the soup is simmering until they soften. Then take the soup off the heat and stir in the remaining ingredients.
  7. Serve the garnishments on the side.
To make this soup in the slow cooker, just add sauteed onions, garlic and ginger plus the broth, mushrooms and ribs. Cook on high 5-7 hours. Cut pork into bite-sized pieces. Stir in kale, spinach and noodles and let them cook til tender. (If you're using mung bean or kelp noodles they will be ready very quickly so add them right at the end.) Add back in the pork and season with the remaining ingredients. Serve.


Get Quench: Cool Drinks for a Hot Summer, Free! (My new mini eBook)

Quench is a free ebook For Nourishing Gourmet subscribers!

I hope that everyone is surviving this hot summer well. I love the sunshine, but without central air conditioning in our house, I tend to wilt on hot days. And we’ve had some really hot ones lately! One of the things that helps me get through are cold drinks. I thought I’d share that love with my blog subscribers with a mini eBook full of delicious cold drinks (that are simple to make too!), using all nourishing ingredients. I’ve named it, Quench: Cool Drinks for a Hot Summer. 

Because I am dairy-free, each of these recipes, if not already dairy-free, was tested using dairy-free ingredients as well. By far my favorite dairy-free option is (affiliate link) Aroy-D’s coconut cream . Delicious, creamy goodness, and with no weird additives either!

The reason I’m giving this away for free? I wanted to show just a little of my appreciate for those of you who are fans enough to actually subscribe to my blog! For a while, I had moved to encouraging readers to follow my Facebook fan page, but now that Facebook is getting picky about what to show in their feeds, those who like my page rarely get to see most of my updates. It’s made me appreciate my blog subscribers even more!

So thank you.

AND, because I truly do appreciate you, I’m also including my eBook, Whole Grain Gluten-Free Muffin eBook!I originally wrote it to giveaway as part of the promotion for my soup cookbook, Ladled: Nourishing Soups for All Seasons. However, it seemed sad to have it completely out of circulation now, so I am reviving it now as a free gift! This book uses the “soaking” method, whole grains and is gluten-free. I include a lot of information on different types of flours and how they act when baked, which will help you create your own recipes and make substitutions when needed. I also include a section on problem solving. Muffins are a great quick bread, and lovely to enjoy for breakfast, to serve with soup, or to eat as a snack. I hope you enjoy it as well!

Current subscribers, check your inbox (make sure you check your “promotion” category too), for an email with information for downloading. If you’d like to become a subscriber and get these free gifts, do so by clicking on the letter icon on the lefthand side of my blog.

Thank you!

Pennywise Platter Thursday 7/17

Pennywise plater It’s time to share your frugal and nourishing tips and recipes! Where do you shop for quality food at a lower price? What recipe saves a penny? How do you balance a budget with nourishing food? Share here.

Please read through the three simple rules for those participating. This helps keep the quality of our carnival. Please read them through before linking and thanks again for your continued participation.

1. No linking to giveaways or promotions for affiliates or sponsors. One thing that I’ve noticed increasingly on Pennywise Platter is that I am getting more and more promotional pieces for affiliates or sponsors and a lot of giveaways. I’ve decided to keep Pennywise less “commercial” and more in tune with the spirit of the carnival by not allowing these links anymore. There was nothing wrong with those of you who linked to them, I just think that it will protect the integrity of our carnival better without them. Plus, it makes our links valuable in the future as well. A link to a giveaway three months old isn’t going to be worth browsing in three months time, but a link to a recipe for a frugal soup would be. I will be deleting any giveaway links or promotional links.

2. Keep the ingredients “nourishing” such as whole grains, meats, vegetables, legumes, unrefined salt and sugars, chicken, etc. I am not going to be an ingredient police every week, but if there is a link to a post that is obviously not filling any of the criteria for healthy (for example, a white flour, white sugar birthday cake), I will delete that link. However, feel free to post vegetarian, vegan, raw, low-carb, paleo, etc.

3. Link back to the carnival. This is common carnival courtesy. And more then that, it helps build the community of the carnival as you are sending your readers to others participating. And please, as a blogger, check out other’s posts and leave a comment as well! I know that we would all love to hear from each other. Please limit yourself to three entries each week, and also remember that we are concentrating on, although not entirely limited to, frugal and nourishing recipes. Thanks!

Get up to half off of Fresh: Nourishing Salads for All Seasons!

Get beautiful salad and salad dressing recipes in this cookbook using all natural ingredients. Fresh: Nourishing Salads for all Seasons is on sale now! I hope that everyone is enjoying the summertime, and that even in the busyness of life, you are getting some time to relax in the sun. In celebration of summertime, we are holding a sale for my cookbook, Fresh: Nourishing Salads for all Seasons! We are offering 50% off my ebook version,  and a $5 coupon for the hard copy!

This is a cookbook that I pullout myself every week. It is practical, family-friendly, uses wholesome ingredients, and was a real delight to write. The book covers main dish salads, side salads, legume and grain salads, fruit salads, lettuce wraps and more! A lot of our favorite recipes are in this book, including the salad dressing recipes we use over and over again. Plus, you can make every single salad dressing with one of two vinegars, raw apple cider vinegar and balsamic vinegar! It keeps your cupboard much simpler.

What made it even more fun to write Fresh is that I felt wonderful while working on it because I was consuming so many salads! I was making three to four salads on most days as I was experimenting, which translated into us eating so many vegetables and good protein! I write about that surprising energy boost here.

And really, salads are delightful year round, but especially in the summer. The body craves light, refreshing meals, such as some of my main dish salads in the book.

Find out more about this cookbook by watching the video below, and reading about it here (outline of book included).

Coupon codes:

Ebook Coupon: SUMMERSAVE

Hard copy: 9SE3B7GP

Buy the Ebook version here and the hard copy here