Ramen at Heiwa Shokudo, a Japanese kitchen at 87 North Lexington Avenue, open for dinner Tuesday to Saturday and for lunch Wednesday to Saturday.

Heiwa Shokudo is a Japanese restaurant at 87 North Lexington Avenue downtown. Its site lists dinner from 4:30pm to 9pm Tuesday to Saturday and lunch Wednesday to Saturday, and links to its menu and online ordering.

Where to eat Tonkotsu ramen (Heiwa Shokudo) in Asheville

1 editor pick for Tonkotsu ramen (Heiwa Shokudo) in Asheville, ranked by editorial score. All Asheville signature dishes · Tonkotsu ramen (Heiwa Shokudo) across every city.

  • Heiwa Shokudo

    Order The popular vegan rolls: Sweetie Pie, Bibimpap, and Spicy Garlic Tofu or Eggplant.

    Heiwa Shokudo is a traditional Japanese restaurant at 87 N Lexington Ave in Asheville, run by a Japanese owner, with dine in and take out service.

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Make it at home

Serves 412 hrAdvanced

Ingredients

  • 2 kg pork bones (neck, trotter, knuckle mix)
  • 1 large onion, halved
  • 1 head garlic, halved across the equator
  • 5 cm piece ginger, sliced
  • 60ml soy sauce, plus more to taste
  • 2 tbsp mirin
  • 1 tbsp white miso
  • 400g fresh ramen noodles
  • 4 soft-boiled eggs, marinated overnight in soy-mirin
  • 200g chashu pork belly, sliced thin
  • Sliced scallions, nori sheets, sesame oil to serve

Method

  1. Cover the pork bones with cold water in a large stockpot, bring to a hard boil for 10 minutes, then drain and rinse the bones and pot.
  2. Return the bones to the pot with onion, garlic, ginger and 4 litres fresh water. Bring to a hard boil, then maintain a rolling simmer for 10 to 12 hours, topping up water as it reduces.
  3. Strain through a fine sieve; you should have a milky-white broth. Reduce further if needed for body.
  4. Whisk the soy sauce, mirin and miso into the hot broth. Taste and adjust salt.
  5. Bring a separate pot of water to a hard boil for the noodles. Cook ramen 1 to 2 minutes until just tender, drain and divide between bowls.
  6. Ladle the hot broth over the noodles. Top each bowl with a halved soft-boiled egg, two slices of chashu pork belly, sliced scallions, a sheet of nori and a few drops of sesame oil.

Editor tip. The hard-boil-then-rinse step on the bones is what makes the broth milky-white instead of murky. Skipping it is the most-common home-cook ramen failure.

Common allergens: Gluten, Soy, Egg.