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Low Carb Ramen Recipe

Low Carb Ramen Recipe



Prep time


Cooking time





This Low Carb Ramen recipe uses Konjac Noodles and is a non-spicy version perfect for a weekend dinner. The use of kombu and bonito flakes adds a rich umami taste to the broth. The recipe serves about 7 bowls, making it a great option for family meals.

Original recipe by lowcarbrecipeideas


  • For the Broth
  • 1.5 litre chicken stock

  • 1.5 litre water

  • 1.2 kg pork belly

  • 30g kombu (kelp)

  • 80g bonito flakes

  • 6 to 8 tbsp miso

  • 4 tbsp minced ginger

  • 4 tbsp minced garlic

  • 4 tbsp minced shallots

  • For the Toppings and Noodles
  • Some spring onions (chopped)

  • Eggs (1 egg per bowl)

  • Roasted seaweed (cut into strips for garnishing)

  • Sesame seeds for sprinkling

  • Salt to taste

  • Any type of low carb noodles


  • Preparing the Broth
  • In a pot, add cooking oil and stir fry garlic, ginger, and shallots until fragrant.
  • Add miso and mix well.
  • Add chicken stock, water, kombu, bonito flakes, and pork belly. The amount of water needs to be sufficient to cover the pork belly.
  • Cover and bring to a boil then lower heat and simmer for about an hour or until pork belly is tender.
  • Adjust taste accordingly.
  • Preparing the Toppings and Noodles
  • In a pot, add eggs and water. Bring to boil and cook for 6 minutes to get a semi-soft yolk.
  • Once the pork belly is tender, remove, strain the broth, and set aside.
  • Cut pork belly into thin slices and set aside.
  • Prepare Konjac Noodles by rinsing with tap water, boil for 2 minutes, and drain.
  • 10. Place noodles in a bowl. Top with pork belly, eggs, spring onions, and pour broth over.
  • 11. Sprinkle with sesame seeds and garnish with roasted seaweed.
  • 12. Serve hot.

Recipe Video

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