Asian

Baikohken Miso Ramen

Transport your kitchen to Hokkaido with this legendary Asahikawa-style ramen, famous for its 'W-soup' double-broth of meat and seafood. This recipe delivers a complex, deeply savory bowl topped with rich miso and tender chashu that rivals the original shop.

Prep

40m

Cook

120m

Serves

Calories

780kcal

Qty	Ingredient
2 lbs 900 g	Pork neck bones
1 piece 1 piece	Chicken carcass
0.5 cup 50 g	Dried sardines (niboshi)
1 large sheet 10 g	Kombu (dried kelp)
0.5 cup 120 g	Red miso paste
0.25 cup 60 g	White miso paste
4 portions 600 g	Fresh ramen noodles (medium-wavy)
8 slices 200 g	Chashu pork slices
0.5 cup 100 g	Menma (seasoned bamboo shoots)
4 stalks 40 g	Scallions, thinly sliced
2 pieces 2 pieces	Soft-boiled ajitama eggs

2 Method

Step 1. Place pork bones and chicken carcass in a large pot and cover with water. Bring to a boil for 10 minutes, then drain and rinse the bones to remove impurities.

Step 2. Return bones to the pot, add 4 liters of fresh water, and simmer on medium-low for 1.5 hours, skimming any foam that rises.

Step 3. Add the dried sardines (niboshi) and kombu to the pot during the last 30 minutes of simmering to develop the seafood depth.

Step 4. While the broth simmers, prepare the miso tare by whisking the red miso, white miso, grated garlic, and a splash of sesame oil until smooth.

Step 5. Strain the broth through a fine-mesh sieve into a clean pot and keep it at a gentle simmer.

Step 6. Cook the ramen noodles in a separate pot of boiling water according to the package instructions until al dente.

Step 7. To assemble, place 2 tablespoons of the miso tare into each bowl. Pour in 1.5 cups of the hot broth and whisk to combine.

Step 8. Add the drained noodles to the bowls, then top with chashu slices, menma, half a soft-boiled egg, and a generous handful of scallions.

·
For a truly authentic 'Baikohken' shine, add a teaspoon of lard to each bowl before pouring the broth.
·
Remove the heads and entrails of the niboshi if you prefer a less bitter, cleaner seafood finish.
·
Warming your serving bowls with hot water beforehand ensures the ramen stays piping hot until the last bite.

? FAQ

What is the 'double-soup' mentioned in Asahikawa ramen?

It is a blend of a meat-based stock (pork/chicken) and a seafood-based stock (niboshi/kombu) which creates a complex, umami-rich profile.

Can I use store-bought broth instead?

Yes, you can use a mix of high-quality chicken and dashi broth, though the depth of flavor will be slightly different than simmering bones.

Is Baikohken ramen spicy?

The standard miso ramen is not spicy, but you can add chili oil (rayu) or togarashi if you prefer heat.

Why use both red and white miso?

Red miso provides a deep, fermented saltiness while white miso adds a subtle sweetness and creaminess.

Yashoku Ramen

Baikohken Miso Ramen

1 Ingredients

2 Method

💡 Chef's Tips

? FAQ

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