Asahikawa Hokkaido Ramen
Asahikawa Hokkaido Ramen
From Nissin's Ramen Yasan Hokkaido series comes this Asahikawa shoyu ramen — a soul food of Asahikawa city. The soy sauce soup blends kombu and pork broths while extra-chewy wavy noodles made with Hokkaido whole-wheat deliver incredible elasticity. A regional Japanese treasure, now in your Ramen Club box.
- Boil the water
Bring 450ml of water to a rolling boil in a saucepan. While you are waiting for it to heat up, open the packet and lay out all your sachets so everything is ready to go once the water hits temperature.
- Cook the noodles
Drop the noodles into the boiling water and let them cook for 4 minutes. A gentle nudge with chopsticks or a fork halfway through keeps them from sticking together. You want them soft but still holding their shape.
- Prep the bowl
While the noodles simmer, empty the soup base and flavour sachets into a separate serving bowl. Adding them to the bowl first means the hot water dissolves everything evenly, giving you full, rich flavour in every single spoonful.
- Pour and combine
Take the saucepan off the heat. Pour the hot cooking water into the bowl first to dissolve the seasoning, then transfer the noodles in. The broth should come together beautifully as everything mixes. Give it a good stir.
- Serve and enjoy
Stir from the bottom up one more time to make sure the seasoning is fully incorporated and the broth looks rich and even throughout. Serve piping hot and finish with your favourite toppings for the complete experience.
Background
Every packet has a story behind it. Here's where this one comes from, what makes it tick, and why it made the cut for the box.
Nissin was founded by Momofuku Ando in 1958 after he invented the world's first instant noodle, Chicken Ramen. Headquartered in Osaka, the company went on to create Cup Noodle in 1971, changing how the world eats. Today Nissin remains the global leader in instant noodles.
Hokkaido is Japan's northernmost island, known for dairy, seafood, and miso ramen. The cold climate has shaped a food culture built around rich, warming dishes. Hokkaido milk, butter, and corn frequently appear in the region's noodle traditions.
A clear, elegant soy sauce-based broth with a deep amber colour. Shoyu ramen is the oldest ramen style in Japan, and the best versions balance the saltiness of soy with a rich underlying stock. The result is a broth that is savoury, clean, and deeply layered.
The noodles in this bowl are crafted to complement the broth style perfectly. The texture, thickness, and cooking time are all calibrated so that the noodles and soup work together as a complete experience rather than separate elements sharing the same bowl.
Shoyu ramen is the oldest style of ramen in Japan, dating back to the early 1900s in Tokyo. The soy sauce-based broth is typically clear, brown, and deeply savoury. It was the default ramen style across Japan before regional variations took off.
Shoyu ramen is the foundation of Japanese ramen culture, and a good one is hard to beat. This bowl does not try to be flashy. It just delivers a clean, savoury, deeply satisfying broth with well-made noodles. Sometimes the classics are classics for a reason.
Topping Suggestions
A few toppings that take this bowl from good to great. Most are already in your kitchen, and every one is optional.
Boiled Egg
A soft-boiled egg brings a creamy richness that complements the noodles perfectly, providing a luscious, slightly savory contrast.
Chilli Oil
Chilli oil delivers a fiery kick and a deep, smoky heat, adding a spicy dimension that can transform the noodles into a sizzling delight.
Cabbage
Cabbage provides a refreshing, slightly sweet crunch, adding a vegetable-based lightness and freshness to the dish.