I really enjoy ramen (especially Shin Ramyun and Tonkotsu Ramen), but miss it when I’m enjoying a low-carb/keto diet. I decided to try making a low-carb version (is it still ramen if there’s no ramen noodles? ed: apparently not, renamed to “ramen-style soup”), and found it wonderfully satisfying.

Ingredients

photo of ingredients

Steps

  1. Fry pork belly in cast iron until browned. Chop (unless you want a photo for instagram) and place in bowl. Add mushrooms.

photo of frying pork belly

  1. Mix soy sauce into stock and heat (~2 min in microwave does the trick); pour over pork and mushrooms.

  2. Chop onion, add along with egg to bowl. Take photo and enjoy!

photo of noodleless ramen bowl


  1. I make stock in the Instant Pot from shoulder bones (the rest of the shoulder is used for pulled pork or al Pastor). Add bones to 2 quarts water, onion, celery, 1T salt, 1t pepper, thyme, rosemary, and anything else you think to add. Cook high pressure for one hour (or on the stove for 4-6 hours). At cooking time I typically dilute the stock 1:1 with water to give it legs and tame it a bit. ↩︎

  2. Slice a 10 lb skinless pork belly into two squares (use one for bacon). Rub with salt and pepper; roll fatty side in and tie with butcher’s twine. Smoke at 250°F for 3-4 hours, until around 155°F. Slice around ½" thick. ↩︎

  3. I prefer hard-boiled eggs. Instant pot: put eggs on rack with 1C water; pressure cook high for 5 min; natural release 5 min; relieve remaining pressure; chill eggs in icewater bath. ↩︎