Sichuan-style Soupless Ramen

If you've never tried ramen without soup, let this recipe be your door to the wonderful world of rich and flavorful soupless ramen! One bite, and we're pretty sure you'll be hooked!

Sichuan-style Soupless Ramen
Photographed by HIDETOSHI HARA

Recipe by
Masaru Nakagawa



Rice & Noodles




Calorie count is per serving.

Ingredients (Serves 2)

  • 2 packs instant ramen
  • 140 g ground pork
  • [A]

    • 1 tbsp red miso
    • 2 tsp soy sauce
    • A pinch of sugar
  • [B]

    • 40 g scallion (cut into rounds)
    • 3 tbsp sesame paste (white)
    • 1+1/2 tbsp soy sauce
    • 1 tsp chili oil
    • 1 tsp rice vinegar
    • 1/2 tsp garlic (grated)
  • 1 tbsp vegetable oil



Heat 1 tbsp of vegetable oil in a frying pan and stir-fry the ground pork. When it changes color and becomes crumbly, add [A] and stir-fry until well incorporated.


In a large bowl, combine [B].


Fill a pot with water and bring to a boil. Add the instant ramen and cook slightly less than the package instructions, adding water a couple of times to keep the pot from boiling over. Drain thoroughly. Cut the noodles in three sections using a pair of kitchen scissors.


Instant ramen noodles tend to be long, so cut them into easy-to-eat lengths.


Add the ground pork and noodles to the bowl containing [B], then mix together thoroughly.