Japanese-Style Soupless Ramen

Shiru-nashi Ramen

  • By
    The Food Studio
  • Time
    10 minutes
Japanese-Style Soupless Ramen

Here's a ramen variety you need to try: soupless ramen. Soupless ramen originates from China, but this recipe uses seaweed tsukudani and soy sauce, which gives it a distinct Japanese taste. This dish may be quite different from your usual bowl of ramen, but we hope you give it a try.

Nutrition per Serving
  • Calories
  • Sodium
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Cholesterol


  • Egg
  • 2.82  oz Spinach
  • Shiitake mushroom
  • Ramen noodles
  • 2.35  oz Sakura shrimp (dried shrimp)
  • 2.82  oz Roasted pork fillet / Pork Char Siu
    • A
    • tbsp Seasoned Nori Seaweed with soy sauce (GOHANDESUYO)
    • tbsp Soy sauce
    • tbsp Vinegar
    • tbsp Water
    • tbsp Sesame oil


Step 1

Add plenty of water to a pot, put in the egg, and heat. While you wait for it to boil, wash the spinach and cut off the shiitake mushroom stems.

Japanese-Style Soupless Ramen

Step 2

Once the water comes to a boil, add salt. Add the spinach and boil lightly. Take it out and place it in cold water. Cut into bite-sized pieces.

Japanese-Style Soupless Ramen

Step 3

In the same pot, boil the shiitake mushrooms and ramen noodles. Drain excess water with a colander. Slice the shiitake mushrooms. Peel the egg and cut it in half.

Japanese-Style Soupless Ramen

Step 4

Serve the noodles in a bowl. Add all the vegetables, and top with dried shrimp and roasted pork fillet. Combine ingredients A to make the sauce and pour it over the noodles.

Japanese-Style Soupless Ramen

Food Professionals, Registered Dietitians, Cooks

​Established in 1985, The Food Studio is a place where food professionals come together to devise recipes that honor the timeless role that food plays in our communities. ​Food creates a healthy body and mind and has no borders. ​The Food Studio's belief is that food is an integral role in the communicaitons of people.