Black pepper and ginger Ramen

Ginger, Black Pepper, Ramen, Chef Gireesh Nair



  • Pork belly 200g
  • Onion small cubes 200g
  • Cabbage diced 200g
  • Spring onion diced 200g
  • Carrot sliced thin 100g
  • Water/dashi 1 liter
  • Soy sauce Kikoman 50ml
  • Mirin 50ml
  • Rice Vinegar 15ml
  • Ramen noodles 250g
  • One drop pepper 15 drops
  • One drop ginger 15 drops


  • Add the thinly sliced pork belly to a pot on slow flame and tender the fat 8 minutes
  • Increase flame to medium and add carrots. Onions and white part of the spring onion. Sauté for 5 minutes
  • Add the water/Dashi and simmer for 10 minutes. The add the soy mirin and vinegar
  • In a separate pot boil the ramen noodles till cooked but firm 3 minutes. Strain and rinse till cold
  • Add the cabbage and one drop wellness drops to the soup simmer for 2 minutes
  • Portion the noodles into bowls. Add the soup and garnish with the green part of spring onion.
  • Serve hot