Hakata Ramen

This tonkotsu based ramen will surely give you all that warmth you need during cold winter night Hakata Ramen is a noodle soup dish from Fukuoka Japan prepared with thin, straight and firm wheat noodles on a creamy tonkostu broth topped with slices chashu, negi, beni shōga , soft boiled egg, wood ear mushrooms, kombu, nori and sesame seeds.

Like pasta, ramen has many varieties and it differs from region to region, that is why in Japan there are numerous types of ramen where many people outside of Japan never heard of. Typically, restaurants outside Japan only offer the usual Tonkotsu, Shoyu, Shio and Miso but have you heard of the ramen like Wakayama, Hakodate, Kitakata, Yokohama and our recipe today the Hakata?

Named after the part of Fukuoka that was a major trading port in ancient Japan, the merchant quarter of Hakata. Hakata ramen is practically similar with tonkotsu with small differences. The first versions of Hakata ramen was sold at a food stall in Kurume, Fukuoka in 1937 during those times it was called the “Chinese Soba”, the broth was made with a pork marrow base and it was initially clear, not cloudy like how we know it nowadays. The owner of this first stall then sold his creation to shops in the Hakata, the business district of Fukuoka city, where it soon became popular and the rest was history.

Like most ramen varieties the general philosophy around this noodle dish is that less is more and the noodles and broth should be the main focus for the dish. Hence it is just simply topped with chashu, negi and beni shōga. From there additional ingredients can be included like soft boiled egg, wood ear mushrooms, kombu, nori, chili bean paste, sesame seeds or bamboo.

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Hakata Ramen

  • Author: Raymund
  • Prep Time: 20 mins
  • Cook Time: 6 hours
  • Total Time: 6 hours 20 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Japanese


Hakata Ramen is a noodle soup dish from Fukuoka Japan prepared with thin, straight and firm wheat noodles on a creamy tonkostu broth topped with slices chashu, negi, beni shōga , soft boiled egg, wood ear mushrooms, kombu, nori and sesame seeds.



Units Scale


  • 6 servings good quality ramen noodles
  • 12 slices Chashu pork (recipe here)
  • 6 pcs ramen eggs
  • Negi (spring onions), chopped
  • woodear mushrooms, thinly sliced and boiled
  • Roasted Nori squares
  • toasted sesame seeds
  • beni shōga


  • 1 1/2 kg pork trotter
  • 1 kg pork marrow bones
  • 1 large onion, roughly chopped
  • 1 whole garlic, minced
  • thumb sized ginger, sliced thinly
  • 2 pcs leeks, roughly chopped
  • 6 pcs dried shiitake mushrooms
  • oil
  • salt


  1. In a large stock pot add pork trotters and pork marrow bones then fill it with water enough to cover everything. Bring it to a boil and continue to boil until the scum appears on top. Turn the heat off then drain.
  2. Clean the pork marrow bones and trotters in running water removing any scum that is stuck on it.
  3. In clean stock pot add oil then sauté onion, garlic and ginger.
  4. Add the pork trotters, bones, leeks, dried shiitake mushrooms and salt. Fill it again with water enough to cover everything (roughly 4 to 5 litres), cover with heavy a lid then bring it to a boil. Once boiling reduce to simmering heat and simmer for 4 hours, check water levels making sure it does not dry out, adding water if necessary.
  5. After 4 hours, turn the heat off then strain the liquid using a fine sieve into a separate pot, reserve the bones. At this point you need to have at least 3 litres of stock if not add water. Place pot on stove top then bring it to a boil, once boiling lower to simmering heat.
  6. Scrape off the very tender fat and skin from the trotter bones until you have around 1 1/2 cups of tender pork skin. Place them in a bowl then using a hand blender puree them until smooth in consistency, pour this into the simmering soup.
  7. Continue to simmer the broth for 2 more hours, season with salt then turn heat off.
  8. Cook ramen noodles according to packet instructions.
  9. Place ramen noodles in a bowl then pour the pork broth, top with thinly sliced Chashu pork, Boiled eggs, chopped spring onions, nori, woodear mushrooms, beni shōga and sesame seeds.

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