September 30, 2019

For the last five or so years, Ramen has taken the London food scene by storm. This meal-in-a-bowl is usually eaten in restaurants simply because it takes a long time to prepare the broth and it requires a lot of ingredients for toppings. That’s not to say it’s impossible to do it at home; if it can be done, then there must be a way to do it simply - even if it requires a bit of cheating.

So, here’s my cheat: buy a good broth from your local supermarket, warm it up, add your touch of seasoning and give it some love. Dōzo! (That’s “Here you go!” in Japanese!) 


For the marinade:

  • 2 Pork belly slices
  • 1 tsp soy sauce
  • 1 tsp sugar
  • 1 tsp tomato sauce
  • 1 slice of ginger
  • 1 clove of garlic, crushed

For the dish:

  • 2 rolls of Grain Guru Assorted Vegetable Noodles, cooked in water
  • 2 handfuls of spinach or bok choi or kai lan or stem broccoli , wilted
  • 1 egg
  • 150ml of any kind of stock (we prefer chicken stock)
  • 100ml of water
  • soy sauce
  • white pepper
  • spring onion, thinly chopped


  1. Mix all marinade ingredients together in a big bag and add the pork belly - leave to marinate for at least 1 hour.
  2. Barbecue the pork belly: Heat a pan up to medium heat and slowly grill the piece of pork belly, turning regularly. Because of the sugar, it will burn easily if you leave it stationary so make sure you turn regularly.
  3. Soft boiled egg: Boil an egg for 3 minutes. Turn the heat off and then let the egg sit in the hot water for 5 minutes. Rinse in cold water and peel the shell off.
  4. Warm up the stock then add water and add soya sauce to taste. Add a little white pepper.
  5. Plate the noodles, spinach and pork before adding ladles of soup into the bowl.
  6. Serve with spring onions and the soft-boiled egg.
  7. Fancy tip: Two drops of sesame oil or chilli oil will elevate the finish. 

And that’s it! How did you do? Tag us with the hashtags #ramen #asianbarbecue #barbecue 

Get the Grain!

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