Homemade Asahikawa Ramen

Ingredients

• 1.5 kg (3.3 lbs) pork bones 1.5 kg (3.3 lbs) pork bones
• 500g (1.1 lbs) chicken bones 500g (1.1 lbs) chicken bones
• 2 onions, halved 2 onions, halved
• 4 cloves of garlic, crushed 4 cloves of garlic, crushed
• 2 carrots, roughly chopped 2 carrots, roughly chopped
• 2 stalks of celery, roughly chopped 2 stalks of celery, roughly chopped
• 2 leeks, roughly chopped 2 leeks, roughly chopped
• 1 piece of ginger (about 5cm/2 inches), sliced 1 piece of ginger (about 5cm/2 inches), sliced
• 200g (7 oz) chashu (braised pork), thinly sliced 200g (7 oz) chashu (braised pork), thinly sliced
• 4 soft-boiled eggs 4 soft-boiled eggs
• 400g (14 oz) ramen noodles 400g (14 oz) ramen noodles
• 200g (7 oz) bamboo shoots, sliced 200g (7 oz) bamboo shoots, sliced
• 4 green onions, thinly sliced 4 green onions, thinly sliced
• Soy sauce, to taste Soy sauce, to taste
• Miso paste, to taste Miso paste, to taste
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 600 kcal / 2510 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 60g, 5g
• Protein: 40g
• Fiber: 5g
• Salt: 3g

Preparation

1. 1.
   In a large pot, add the pork bones, chicken bones, onions, garlic, carrots, celery, leeks, and ginger. Cover with water and bring to a boil. Skim off any impurities that rise to the surface.
2. 2.
   Reduce the heat to low and simmer for at least 4 hours, occasionally skimming the broth.
3. 3.
   Strain the broth through a fine-mesh sieve, discarding the solids. Return the broth to the pot and keep warm.
4. 4.
   Cook the ramen noodles according to the package instructions. Drain and set aside.
5. 5.
   In a separate pot, heat the chashu slices in the broth until warmed through.
6. 6.
   Divide the noodles among serving bowls. Ladle the hot broth over the noodles.
7. 7.
   Top each bowl with chashu slices, bamboo shoots, green onions, and a soft-boiled egg.
8. 8.
   Season with soy sauce, miso paste, and salt to taste.
9. 9.
   Serve hot and enjoy!

Treat your ingredients with care...

• Pork bones — For a richer broth, roast the pork bones in the oven at 200°C (400°F) for 30 minutes before adding them to the pot.
• Chashu (braised pork) — To achieve tender and flavorful chashu, marinate the pork in a mixture of soy sauce, mirin, sake, sugar, and garlic overnight before braising.

Tips & Tricks

• To enhance the umami flavor of the broth, add a small piece of kombu (dried kelp) during the simmering process.
• Customize your toppings by adding corn, nori (seaweed), or menma (fermented bamboo shoots).
• If you prefer a spicier ramen, add a dollop of chili oil or a sprinkle of shichimi togarashi (Japanese seven spice).
• For a vegetarian version, substitute the pork and chicken bones with vegetable broth and omit the chashu.

Serving advice

Serve the Asahikawa Ramen hot, as soon as it is prepared, to fully enjoy the flavors and textures. Provide chopsticks and spoons for an authentic dining experience.

Presentation advice

Arrange the toppings neatly on top of the noodles, allowing the vibrant colors to shine through. Garnish with a sprinkle of green onions and a drizzle of soy sauce for an appetizing presentation.