This soulful fusion brings together the deep spice of Louisiana gumbo and the umami warmth of Japanese ramen, celebrating the shared roots of resilience and creativity in both traditions. At its center are scratch-made boudin meatballs—crafted from andouille sausage and rice—glazed with honey, pineapple, and Kikkoman® Teriyaki for a uniquely bold flavor. Finished with a Southern-inspired deviled egg in place of the classic ramen soy egg, this dish is a vibrant bowl where flavor, heritage, and soul beautifully collide.
Creole Tokyo Ramen
Yield
4
Prep Time
40 minutes
Cook Time
4 hours
Total Time
4 hours, 40 minutes
kikkoman products used:
About this recipe
ingredients
Lemon-Teriyaki Pork Bone Broth with Roux
2 pounds pork bones (neck bones or trotters)
½ onion, roughly chopped
½ cup celery, diced
½ cup green bell pepper, diced
1 tablespoon garlic, smashed
1 tablespoon tomato paste
48 fluid ounces (6 cups) water
0.5 fluid ounce (1 tablespoon) Kikkoman® Teriyaki Takumi, Gochujang Spicy Miso
0.5 fluid ounce (1 tablespoon) Kikkoman® Soy Sauce
2 lemons, juiced and zested
Salt, to taste
2 tablespoons flour
2 tablespoons oil or butter (for roux)
Boudin Meatballs
½ pound ground andouille sausage
½ cup white rice, cooked
¼ cup sautéed holy trinity (onion, celery, bell pepper)
1 tablespoon parsley, chopped
0.5 fluid ounce (1 tablespoon) Kikkoman® Teriyaki Marinade & Sauce
1 fluid ounce (2 tablespoons) Kikkoman® Panko Breadcrumbs
Teriyaki Glaze
2 fluid ounces (¼ cup) pineapple juice
0.5 fluid ounce (1 tablespoon) honey
0.5 fluid ounce (1 tablespoon) Kikkoman® Sweet Soy Glaze (or Kikkoman Teriyaki Glaze)
Southern Deviled Egg
2 eggs
2 teaspoons Kewpie mayo
½ teaspoon Dijon mustard
½ teaspoon lemon juice
Dash of hot sauce
Salt and pepper, to taste
Paprika, for garnish
Other Garnishes
Ramen noodles, cooked
Splash of Kikkoman® Kotteri Mirin (to toss noodles after boiling)
Tempura-fried okra pods
Pickled red onion or cabbage
Scallion curls or microgreens
Optional: chili oil and Kikkoman® Teriyaki Takumi, Gochujang Spicy Miso swirl
directions
- Roast pork bones at 400°F for 25 minutes. In a large pot, sauté onion, celery, bell pepper, and garlic until soft. Add tomato paste and cook for 2 minutes. Add bones, water, teriyaki Sauce, soy Sauce, lemon juice + zest. Simmer uncovered for 4 hours. Strain and season to taste.
- In a separate pan, make a light roux by whisking flour and oil over medium heat until golden blonde. Slowly whisk into strained broth to thicken slightly.
- Mix andouille, rice, holy trinity, parsley, marinade, and panko. Form into 1.5″ balls. Chill slightly. Bake at 375°F for 15–18 minutes or pan-sear until golden.
- In a pan, reduce pineapple juice, honey, and sweet soy glaze until syrupy. Brush over meatballs.
- Boil, cool, and peel eggs. Halve. Mix yolks with mayo, mustard, lemon juice, hot sauce, salt, and pepper. Pipe into whites. Garnish with paprika.
- Boil ramen noodles, drain, and toss with a splash of rice wine for sheen and umami.
- Ladle roux-enriched broth into a bowl. Nest noodles in the center. Add halved glazed boudin meatballs, a deviled egg half, and tempura okra. Garnish with pickled onion and scallions. Drizzle with spicy teriyaki oil if desired.
Recipe created in partnership with Chef Mariah Scott.
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THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE