Hokkaido ramen is a rich and flavorful noodle soup that originates from the northernmost island of Japan, Hokkaido. This regional specialty features a creamy broth made with miso paste, soy sauce, and sesame oil, giving it a distinct umami flavor. The soup is typically loaded with toppings such as sliced shiitake mushrooms, green onions, soft-boiled eggs, and spinach, creating a hearty and satisfying meal.
In a large pot, bring the chicken or vegetable broth to a simmer over medium heat.
Add the soy sauce, miso paste, sesame oil, grated ginger, and minced garlic to the broth. Stir until the miso paste is fully dissolved.
Add the sliced shiitake mushrooms and green onions to the broth. Allow the soup to simmer for about 5-7 minutes until the mushrooms are tender.
Meanwhile, cook the ramen noodles according to the package instructions. Drain and set aside.
Divide the cooked ramen noodles among serving bowls.
Ladle the hot broth over the noodles, making sure to distribute the mushrooms and green onions evenly
Add a handful of baby spinach to each bowl of ramen. The heat from the broth will wilt the spinach.
Place a soft-boiled egg in each bowl of ramen. If using, add cooked chicken or pork as well.
Garnish the ramen with nori seaweed, toasted sesame seeds, and red pepper flakes, if desired.
Serve the Hokkaido ramen immediately and enjoy!
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Rich broth: The key to authentic Hokkaido ramen is a flavorful broth. Take your time to simmer the broth with miso paste, soy sauce, and sesame oil to develop rich umami flavors.
Customize toppings: While this recipe includes traditional toppings like shiitake mushrooms, green onions, and soft-boiled eggs, feel free to customize your ramen with additional ingredients such as bamboo shoots, corn kernels, or sliced pork belly.
Perfect soft-boiled eggs: Achieve the ideal soft-boiled egg by cooking them for 6-7 minutes in boiling water, then immediately transferring them to an ice bath to stop the cooking process. This ensures a creamy yolk and tender egg whites for your ramen.