Toppings (optional): hardboiled eggs, kimchi, jalapeño peppers, fresh cilantro

5 tablespoons coconut aminos

2 tablespoons sake (optional; omit if strict Paleo) 1½ tablespoons sesame oil

4 large zucchini, spiralized or julienned

Season the pork with the salt, and refrigerate overnight.

Remove the pork from the refrigerator, and place in a large saucepan over medium-high heat.

Add 1½ bunches of scallions and the ginger and garlic to the pan with enough water to just cover the pork.

Bring to a boil, lower the heat, and simmer for at least 2 hours (although longer is better, if possible).

While the broth is cooking, prepare all your toppings (if using): Soft-boil the eggs (see here), slice the jalapeños and the remaining ½ bunch of scallions, and chop the cilantro.

Add the coconut aminos, sake (if using), and sesame oil to the broth.

Continue to simmer, and add the zucchini noodles about 5 minutes before you’re ready to serve.

Transfer the pork to a platter, slice it, and transfer it back to the saucepan.

Serve the ramen with whichever toppings sound good to you. VARIATION 1 ZUCCHINI-NOODLE CHICKEN RAMEN: Make this recipe with 1 pound chicken thighs or breasts instead of the pork.

Continue with the recipe as written. VARIATION 2 SQUASH-NOODLE RAMEN: Instead of spiralized zucchini, use a vegetable peeler to create thin, wide squash noodles.

Continue with the recipe as written. PREP TIP: Season the pork and make the broth in advance so all you’ll have to do is heat everything together. This will save you one night of prep as well as a couple of hours of simmering.