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?), and found it wonderfully satisfying.


photo of ingredients


  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. ↩︎