Asian

Baikohken Soy Sauce Ramen

Transport your taste buds to Hokkaido with this rich and savory Baikohken-style soy sauce ramen. This recipe features a signature double broth made from pork, chicken, and seafood, paired with crinkly noodles and tender chashu pork.

Prep

45m

Cook

180m

Serves

Calories

680kcal

Qty	Ingredient
1 kg 1000 g	Pork soup bones
500 g 500 g	Chicken carcass
50 g 50 g	Niboshi (dried baby sardines)
1 piece 10 g	Kombu (dried kelp)
1 cup 240 ml	Japanese Soy Sauce
0.25 cup 60 ml	Mirin
4 servings 600 g	Asahikawa-style wavy ramen noodles
8 slices 200 g	Chashu pork slices
0.5 cup 100 g	Menma (fermented bamboo shoots)
2 stalks 20 g	Green onions, chopped

2 Method

Step 1. Prepare the broth base by boiling pork and chicken bones in a large pot for 10 minutes. Drain the water, rinse the bones of impurities, and refill with 4 liters of fresh water. Simmer on low heat for 2.5 hours, skimming any foam that rises to the top.

Step 2. Create the seafood element by adding the niboshi and kombu to the pot during the last 30 minutes of simmering. This creates the 'double broth' characteristic of Asahikawa ramen.

Step 3. Make the Shoyu Tare (seasoning base) by combining the soy sauce, mirin, and a splash of sake in a small saucepan. Bring to a light simmer for 5 minutes, then remove from heat.

Step 4. Prepare the noodles by boiling a separate pot of water. Cook the wavy ramen noodles for 2-3 minutes or until they reach an al dente texture.

Step 5. Assemble the bowl by adding 3 tablespoons of the Shoyu Tare into each serving bowl, followed by 350ml of the hot strained broth. Stir gently to combine.

Step 6. Add the cooked noodles to the broth, lifting them with chopsticks to ensure they are properly submerged. Top with two slices of chashu, a spoonful of menma, and a generous sprinkle of chopped green onions.

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Do not let the broth boil vigorously after adding the seafood, as it can make the flavor bitter.
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Warm your ramen bowls with hot water before assembly to keep the soup hot for longer.
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Authentic Asahikawa ramen often uses a layer of lard on top to insulate the heat; you can add a teaspoon of pork fat to each bowl if desired.
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Use low-moisture wavy noodles if possible, as they soak up the savory soy broth more effectively.

? FAQ

What makes Asahikawa ramen different from other Shoyu ramen?

Asahikawa ramen is famous for its 'double broth'—a blend of meat stock (pork/chicken) and seafood stock (sardines/kelp)—and a thin layer of oil on top to keep the soup hot in cold Hokkaido weather.

Can I use store-bought broth?

While homemade is best for the authentic Baikohken depth, you can enhance store-bought pork broth by simmering it with dried sardines and kombu for 20 minutes.

Where can I find Asahikawa-style noodles?

Look for medium-thin, curly, yellowish noodles in the refrigerated section of Asian grocery stores. They are often labeled as 'Hokkaido-style'.

How do I store leftover broth?

The broth can be kept in an airtight container in the refrigerator for up to 3 days or frozen for up to 1 month.