Homemade Hakata Ramen

Ingredients

• 4 cups (946ml) pork bone broth 4 cups (946ml) pork bone broth
• 1 cup (235ml) chicken broth 1 cup (235ml) chicken broth
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon mirin 1 tablespoon mirin
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1 teaspoon salt 1 teaspoon salt
• 200g Hakata-style ramen noodles 200g Hakata-style ramen noodles
• 4 slices of chashu pork 4 slices of chashu pork
• 2 soft-boiled eggs 2 soft-boiled eggs
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• Pickled ginger, for garnish Pickled ginger, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 50g, 5g
• Protein: 25g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large pot, combine the pork bone broth and chicken broth. Bring to a simmer over medium heat.
2. 2.
   Add the soy sauce, mirin, sesame oil, and salt to the broth. Stir well to combine.
3. 3.
   Cook the Hakata-style ramen noodles according to the package instructions. Drain and set aside.
4. 4.
   In a separate pan, heat a small amount of oil over medium heat. Add the chashu pork slices and cook until heated through.
5. 5.
   To assemble the ramen bowls, divide the cooked noodles among serving bowls. Ladle the hot broth over the noodles.
6. 6.
   Top each bowl with slices of chashu pork, a soft-boiled egg cut in half, sliced green onions, and a small amount of pickled ginger.
7. 7.
   Serve immediately and enjoy!

Treat your ingredients with care...

• Chashu pork — For a more tender and flavorful chashu pork, marinate the pork slices in a mixture of soy sauce, mirin, ginger, and garlic overnight before cooking.
• Soft-boiled eggs — To achieve the perfect soft-boiled eggs, bring a pot of water to a boil and gently lower the eggs into the boiling water. Cook for exactly 6 minutes, then transfer to an ice bath to stop the cooking process.

Tips & Tricks

• For an extra layer of flavor, add a dollop of spicy chili paste or chili oil to your ramen bowl.
• Customize your toppings by adding bamboo shoots, nori seaweed, or corn kernels.
• If you prefer a thicker broth, simmer the pork bone broth for a longer period of time to extract more collagen.
• Adjust the saltiness of the broth by adding more or less soy sauce according to your taste preference.
• Leftover chashu pork can be stored in the refrigerator and used as a topping for other dishes like rice bowls or stir-fries.

Serving advice

Serve the Hakata Ramen hot in individual bowls. Encourage your guests to mix the toppings and noodles with the broth before enjoying. Provide chopsticks and spoons for a traditional eating experience.

Presentation advice

To enhance the visual appeal of the dish, arrange the toppings neatly on top of the noodles. Sprinkle some sesame seeds and finely chopped green onions on top for an added touch of freshness.