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Hakata Ramen

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  • 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.