Porkbelly Ramen

From Video to Bowl: Our Shoyu Ramen Experiment

So, my boyfriend and I were watching ramen videos (dangerous hobby, I know), and we suddenly wondered - could we make ramen with just what we have at home?

Tonkotsu ramen felt a bit too ambitious since it requires hours of boiling pork bones and making a creamy emulsion of flavor… but then we thought: What about shoyu ramen? 👀

And just like that, we were in the kitchen, sleeves rolled up, experimenting with what we had in our fridge and pantry.

This wasn’t some traditional ramen with a deep multi-day broth and handmade noodles. It was very much a shortcut, pantry-style ramen situation - no pressure, no fancy ingredients, and honestly? The flavor turned out way better than either of us expected. If you’re looking for a simple dinner idea or even a cozy lunch idea to warm you up, this one is definitely worth a try.

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Wait - What Is Shoyu Ramen Anyway?

Before we dive deeper, let’s take a quick detour. If you’re new to the world of ramen, here’s a fun fact: there isn’t just one type of ramen in Japan. Ramen comes in a wide variety of regional and flavor-based styles, and each one brings its own vibe.

Here are a few of the main ramen types:

• Shoyu Ramen (soy sauce-based): Clear, brown broth with a savory, salty punch. Often made from chicken or pork base with lots of umami from soy sauce. Ours is inspired by this one!

• Shio Ramen (salt-based): Lightest of the bunch, usually made with chicken or seafood broth and seasoned with salt. Very delicate.

• Tonkotsu Ramen (pork bone-based): Rich, milky, and creamy - the broth is made by simmering pork bones for hours until everything emulsifies into a deeply savory soup.

• Miso Ramen: Originating from Hokkaido, this style features a bold, nutty broth made with fermented soybean paste. It’s hearty and perfect for cold weather.

Each type has its own cult following, and depending on where you are in Japan (or in the world), you’ll find unique twists, local toppings, and different noodle textures.

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Ingredients

These are what we had on hand, and they worked beautifully! Feel free to customize:

• Pork belly (sliced)
• Noodles (we used leftover pasta noodles — yes, pasta!)
• Green onions (chopped)
• 1 beef stock cube (or beef broth)
• Soy sauce (we used light soy sauce)
• A bit of sugar
• Optional: garlic, sesame oil, or egg for extra depth

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How to Make It

1. Cook the Pork Belly

Start by pan-frying the pork belly slices over medium heat. Let them render out some of that rich fat and get nice and golden on the edges. Once they look deliciously crisp and slightly browned, lower the heat and add a splash of soy sauce and a tiny bit of sugar. This gives the pork a salty-sweet glaze - super flavorful and satisfying.

Set the pork aside once done.

2. Build the Broth

In a clean pot, bring some water to a boil and toss in the beef stock cube. Stir to dissolve.

Then, add your sautéed pork belly slices into the pot. This step is key - it infuses the broth with that meaty richness. Let everything simmer together for at least 10 minutes. Taste as you go! You can adjust the saltiness by adding more soy sauce or water to balance.

3. Cook the Noodles

We didn’t have ramen noodles that day, so we used pasta noodles, and honestly… no regrets. When the broth has simmered enough and you’re happy with the flavor, add your noodles.

If you’re using fresh ramen noodles or dried instant noodles, go ahead. Even soba or udon would work. The starch from the noodles will slightly thicken the broth, which gives it a really comforting texture. Let everything simmer together until the noodles are just cooked through.

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Extra Toppings & Ideas

This ramen is super versatile, so here are a few easy upgrades to turn it into your new go-to food idea for quick homemade comfort:

• Add a soft-boiled egg on top for that true ramen shop feel.
• Drizzle a little sesame oil right before serving for toasty depth.
• Throw in some spinach or bok choy for a veggie boost.
• Garlic? Always a yes.

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Okay, reading the steps back, it might sound a little chaotic, but the final bowl?
Surprisingly rich and deeply satisfying.

The pork belly gives it that meaty umami depth. The soy sauce brings a savory, salty balance. And the beef stock somehow pulls everything together into a broth that tastes way more complex than it actually is.

The pasta noodles, while non-traditional, soaked up the broth beautifully and had a nice bite.

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Tips

Here are a few helpful tips if you want to freestyle this even more:

• Vegetarian version? Use mushroom stock and skip the pork. Add shiitake mushrooms and a soft-boiled egg for richness.
• No stock cube? Simmer garlic, soy sauce, and a splash of mirin or sake (if available) with water.
• Add crunch. Top with toasted sesame seeds, seaweed strips, or even fried shallots for added texture.

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Sometimes, the best meals come from a little creativity and zero expectations. This ramen wasn’t fancy, but it was real, honest, and warming. And when it comes to easy, cozy lunch ideas or quick dinner recipes, this shoyu ramen definitely earns a spot on our regular rotation.

It’s the kind of bowl that makes you sigh with happiness after the first spoonful of broth. And isn’t that the whole point of comfort food?

If you ever find yourself inspired by a late-night cooking video binge or staring at your pantry thinking, “can I make ramen with this?”, the answer is: yes, yes you can.

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Whether you’re looking for a dinner idea that doesn’t take hours, a cozy food idea for the weekend, or even just a fun lunch idea that feels special without a trip to the store — this ramen hits the spot.

Happy slurping!