• Brothless ramen (Adam Liaw)Source: Adam Liaw

"I saw a brothless ramen on a TV show once and I immediately wanted to eat it. Of course, as I only got a glimpse of the dish for less than a second, I had no idea what was in it, so I used it as an excuse to combine three of my favourite flavours; bacon, kimchi and egg into one awesome dish."






Skill level

Average: 5 (1 vote)


  • 5 g instant dashi powder
  • 2 tsp mirin, or to taste
  • 2 tsp cooking sake, or to taste
  • 2 tsp peanut oil
  • 5 bacon rashers, cut into lardons
  • 300 g kimchi, roughly chopped with scissors
  • 1 sheet seaweed, roughly ripped into pieces
  • 2 tsp light soy sauce, plus extra to season
  • 1 tsp sesame oil
  • 4 eggs
  • 270 g dried ramen noodles
  • sea salt, to taste
  • dried bonito flakes, to serve
  • finely chopped chives, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Place 500 ml (2 cups) water into a saucepan and bring to the boil. Stir in the dashi powder, mirin and sake, then remove from the heat and set aside.
  2. Heat the peanut oil in a frying pan over medium heat. Add the bacon and cook until golden. Add the kimchi, seaweed, soy sauce, sesame oil and a ladleful of the dashi stock and combine well. Reduce the heat to low and simmer for 10 minutes or until reduced by half.
  3. Meanwhile, bring a saucepan of water to the boil. Gently add the eggs and cook for 6 minutes. Scoop out with a spoon and place in a bowl of cold water to stop the cooking process. Add the noodles to the boiling water and cook for 4 minutes, then drain.
  4. While the noodles are cooking, peel the eggs and set aside.
  5. When the noodles are done, drain and add to the pan with the bacon and kimchi. Combine well and season with sea salt and a splash of soy sauce.
  6. To serve, divide the noodles between serving bowls. Break an egg over the noodles, then top with a sprinkling of chives and bonito flakes.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.