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Cut the pork spare ribs into individual ribs by taking a sharp knife and cutting them down in between each rib bone. Place the bones into an 8-quart stockpot. Fill the stockpot with cool filtered water. Bring the pot to a boil. You will start to see impurities come to the top of the water (brown foam).
While the bones are coming up to a boil, wash and chop the cilantro. Slice the scallions into thin slices. Place them in individual bowls. Wrap and place them in the fridge until serving time.
Being very careful not to splash hot water on yourself, drain some of the water out of the pot with the spare ribs. Remove the bones from the pot and rinse them to rid them of any brown foam. Place them into a clean 8-quart stock pot. You can use a separate stockpot or clean the original pot.
Next, fill the pot with about 6 quarts of water. Bring the pot to a boil and then bring it down to a gentle simmer. Add in ½ an onion (left in a whole piece). This is for flavor only and will be removed before serving. Add the sea salt to this step. Allow the spareribs to cook for several hours or until the meat is tender and almost falling off the bone (I say almost because you don’t want the meat to be so tender it falls to the bottom of the soup. The meat should still be on the bone but very tender). Once the meat is tender, add back some water that was lost due to evaporation. Add enough water to cover the meat slightly. Bring the soup back to a simmer. Next, the shrimp and cook until pink. Add in the fish sauce. Taste the soup, adding more fish sauce or sea salt as desired. Add in the shrimp only a few minutes before serving the soup and cook them until they turn pink.
Drain the shirataki noodles and heat them in the microwave until hot, about 1 minute. Doing so will ensure the soup will stay hot once the broth is added on top of the noodles. Drain off any additional water from the shirataki noodles after heating. Divide the noodles among the bowls.
Ladle the broth onto the noodles, adding a rib or two to each bowl and some shrimp. Top the soup with chopped cilantro and freshly sliced scallions. Sprinkle with fried shallots and serve! Serve with a bowl of fish sauce on the side to dip the tender pork meat into. Enjoy!