Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, hokkaido-style soy sauce ramen soup concentrate. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Hokkaido-style Soy Sauce Ramen Soup Concentrate is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. They’re nice and they look fantastic. Hokkaido-style Soy Sauce Ramen Soup Concentrate is something that I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have hokkaido-style soy sauce ramen soup concentrate using 5 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Hokkaido-style Soy Sauce Ramen Soup Concentrate:

1. Prepare Ground pork
2. Take packet Bonito flakes
3. Get Whole soy bean soy sauce
4. Prepare Kombu (or use kombu tea)
5. Get pieces Ginger

Instructions to make Hokkaido-style Soy Sauce Ramen Soup Concentrate:

1. Stir fry the ground pork in a small pan. The fat will render and the meat will become crispy.
2. The meat juices will come out and be cloudy at first, and then turn transparent. Lower the heat, and stir fry until browned.
3. If you brown the meat too much, it won't taste good, but just keep cooking it until it's browned all over and cooked through. This is done to add the fat and flavor of pork to the soup.
4. Add 3 tablespoons of mirin and 1 tablespoon of sake, and cook to evaporate the alcohol. Add 3 tablespoons of brown sugar and 180 ml of soy sauce in that order. When the soy sauce has heated, turn the heat down low so that it doesn't boil.
5. Add 1 packet of bonito flakes, a piece of kombu and grated ginger. Simmer for about 5 minutes and it's done. Let it rest for more than a day for best results.
6. Put 3 tablespoons or a small ladleful (about 45 ml) of the soup base concentrate in a ramen bowl. Add about 180 ml of either boiling water or stir fried vegetables that have been boiled in water to the bowl. Put in the freshly cooked noodles, add the toppings, and it's done. Use some of the noodle water as a flavor booster.
7. The photo shows how the soup should look. I've topped it with a raw egg, stir-fried bok choy and pork chitterlings. The soup is packed with the umami of bonito flakes and kombu seaweed, and is light yet rich. It's kind of an Asahikawa-style ramen soup.

So that is going to wrap it up for this exceptional food hokkaido-style soy sauce ramen soup concentrate recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!