I have so much spinach that was going to wither if I don’t cook. The kids won’t eat all of it unless I get creative. So, I made them into spinach ramen 🎉. Who can resist bouncy bouncy smooth smooth fresh noodles with smoked pork belly, served in a soup made from pork soft bones brewed from last night😋.

I am not sure if there is such a thing in Japan, but certainly, not impossible! Googled and managed to find only one such image. Hahahaha.

However, there are plenty of Chinese spinach noodles. I made it a tad too wet today by accident. It is still super bouncy and delicious. Eat the roughage and all!


Spinach Ramen


  • 1 Pasta machine
  • 2 cups plain flour
  • 100 g any kind of spinach
  • 3/8 cup water
  • 1 tbsp alkaline water
  • A pinch salt
  • Some corn starch to coat dough
  • Toppings prepare ahead of time
  • 200 g Smoked Pork sliced
  • 3 medium eggs cooked for 7 minutes peeled and soaked in soya sauce
  • 2 tbsp scallions
  • 5 pieces yaki nori seaweed
  • 5 bunches spinach boiled and drained dry
  • 1 roll naruto maki sliced thinly
  • Stock
  • 1 kg Pork Soft bones
  • 1/2 big onion
  • 2 slices ginger
  • A pinch salt
  • Ramen Flavour
  • 4 tbsp dashi powder
  • 4 tbsp soya sauce or miso or some salt


Make Ramen

  • In a blender, put all the spinach and water and blend till as fine as you like.
  • Add the flour, alkaline water and some salt and blend for another 2 minutes
  • Divide into 5 portions.
  • Take one portion and run it through #0, then fold the dough in half and turn 90 degree, feed through at #0 again. Do this 10 times to create gluten.
  • Coat generously with corn starch
  • Feed one portion into a pasta maker and roll at 1, then 2, then 5.
  • Change to the noodle cutter and cut using the spaghetti size cutter.

Cook Ramen

  • Bring to boil a large pot of water and add a tablespoon of salt to it.
  • Get a portion of ramen and put that into the pot of water.
  • Keep stirring the water until the ramen floats, less than a minute. Remove and dunk the noodles into a huge pail of water with ice.
  • Repeat for the rest of the 4 portions of ramen.

Make Stock

  • Make the stock the night before by boiling everything for 10 hours at the least.
  • Add your favourite ramen flavour.

Gather Ramen

  • Divide ramen into 10 bowls equally.

Add toppings.

  • Pour soup over.
  • Serve with sichimi togarashi and sesame seeds with a grinder.



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