Asahikawa Ramen

A bowl of Asahikawa ramen, with char siu pork belly, menma, green onion, softboiled egg, and pickled plums

Dennis

A shoyu ramen recipe inspired by Santouka from Asahikawa

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Prep Time 5

Cook Time 15

Total Time 20

Servings: 2

Course: Main Course, Soup

Cuisine: Japanese

Calories: 760

Ingredients Method Nutrition Notes

Ingredients

Broth

2 cups pork broth
1 cup chicken broth
2 tbsp dried sardines
½ tbsp wakame (optional)
1 tbsp clam juice (optional)
1 tbsp mirin
2 tbsp soy sauce
1½ tbsp bacon grease
salt

Toppings

0.5 lbs pork belly (char siu, sliced)
2 umeboshi (Japanese pickled plums)
2 tbsp scallions (sliced)
1 egg soft boiled
2 tbsp menma (fermented bamboo shoots)

Noodles

2 packages somen noodles

Method

Combine all broth ingredients in a pot and bring to a simmer, not a boil. Simmer for at least 15 minutes. Wait to add salt until right before serving. Also, strain if you do not want to eat the sardines.
Prepare the toppings. Boil an egg for 6 minutes, slice the pork and scallions.
In a separate pot, bring water to a boil. Add noodles, boil for 3 minutes, or as specified on the package. Strain water out.
Divide broth between bowls, add noodles, arrange toppings. Enjoy!

Nutrition

Calories: 760kcalCarbohydrates: 8gProtein: 17gFat: 73gSaturated Fat: 27gCholesterol: 173mgSodium: 2483mgPotassium: 560mgFiber: 1gSugar: 3gVitamin A: 179IUVitamin C: 26mgCalcium: 39mgIron: 2mg

Notes

Recipe assumes pork broth and char siu pork is already made. Look at Hakata ramen recipe if you need info for making them.

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