Spicy Shirataki Black Ramen

Spicy Shirataki Black Ramen

Turn up the heat! This ramen brings flavor without overpowering you. Check out this ridiculously good meal made with pork belly, seaweed, eggs, and sesame from Elsie!

"This is the spicy version of my low-carb ramen using Black shirataki from Miracle Noodle. It is spicylicious and has become one of my top favorite low-carb noodles now. I added the heat from Korean Gochujang paste. You can control the level of heat that suits you by using the right amount of this red pepper paste. The bonito flakes and kombu (dried kelp) are optional but it's highly recommended as it gives you that umami taste. Alternatively, you can use readymade dashi powder."

Find Elsie on Instagram at @lowcarbrecipeideas.


1 packet of Miracle Noodle Black
Eggs (semi-firm yolks hard boiled)
1 block of pork belly (blanched in boiling water)
20 gm kombu or kelp (optional)
30 gm bonito flakes (optional)
1 to 1.5 liters of chicken stock
Minced bean paste to taste (use non-rice based)
Minced garlic, ginger, and shallots
2 to 4 tbsp Gochujang paste
Roasted seaweed (cut into thin strips)
Spring onions (chopped)
Sesame seeds for garnishing


1. Prepare miracle noodles per instructions on the packaging.

2. In a pan, stir fry the minced garlic, ginger, shallots, and bean paste with cooking oil until fragrant. Transfer into a stock pot. Add chicken stock, kombu, bonito flakes, and pork belly. Boil until the pork belly is tender. Add Gochujang paste and adjust taste accordingly.

3. Remove pork belly and strain the broth.

4. Pour some of the broth over the noodles and top with slices of pork belly, eggs, seaweed, spring onions and sprinkle with sesame seeds.

Back to blog

Leave a comment

Please note, comments need to be approved before they are published.