In the immersive world of Genshin Impact, players journey through stunning landscapes, battle powerful foes, and discover unique culinary delights. The game’s exquisite attention to culinary detail inspired us here at Ulysses Press to publish The Unofficial Genshin Impact Cookbook.

Named the Best Mobile Game of 2021 by The Game Awards, Genshin Impact has taken the gaming world by storm since its release in 2021.As players follow along with the adventures of a determined Traveler seeking their missing sibling, we’ve been introduced to new friends, exciting quests, epic boss battles, beautiful lands, and—best of all—tasty food!

Join us as we explore the delectable universe of Genshin Impact cuisine and in honor of its pub-date, we’re giving readers this ramen recipe from the book!


Pork Broth Ramen — from the Unofficial Genshin Impact Cookbook

The secret to ramen is the broth-simmering pork fat, broth, and dashi together to create a deeply flavorful broth that will absorb into your springy noodles and make a dish that you’ll want to eat over and over again. And if you’re feeling more on the adventurous side, try experimenting with all kinds of toppings, from soft-boiled eggs and pork slices to beansprouts, green onions, and garlic!

Serves: 1 | Prep time: 10 minutes | Cook time: 15 minutes


3 ounces pork fat (preferably leaf lard or fatback
2 cups pork bone broth
2 cups unsweetened soy mill
2 cups dashi stock
1 cup fresh bean sprouts
1 packet instant ramen noodles
2 to 3 slices chashu pork
3 to 4 tablespoons tsuyu (Japanese soup base) or chashutare
1 green onion, chopped, for serving
1 ramen egg or soft-boiled egg, halved 1 clove garlic (optional)


1.  Place the pork fat in a medium pot and add water until the fat is completely covered. Bring to a boil over medium-high heat and cool for 5 to 7 minutes, or until fork tender.

2. Remove the pork fat from the pot, discard the water, and cut the fat into small chunks. Place in a blender, add the pork bone broth, and blend on high speed until smooth, about 1 to 2 minutes. Pour the mixture back into the pot, then add the unsweetened soy milk and dashi stock. Stir well and bring to a simmer over low heat, stirring occasionally.

3. In another medium pot, bring water to a boil to blanch the bean sprouts for 1 minute, then scoop them out with a slotted spoon and set aside. In the same boiling water, cook the instant ramen noodles according to the packet instructions, leaving out any seasoning that came with the noodles.

4. While the noodles are cooking, prepare the chashu pork by searing it in a dry pan over high heat, by torching it, or by broiling it at a high temperature for 3 to 5 minutes. Set aside.

5.  Add the tsuyu or chashu tare to a serving bowl, carefully pour in 1½ cups of the prepared broth, and mix well. Drain the cooked noodles and add them to the serving bowl.

6. Arrange toppings of blanched bean sprouts, chopped green onions, chashu pork slices, and halved ramen egg over the noodles. Grate a clove of garlic on top to serve, if desired.

TIP: Several kinds of pork fat can be found in your local grocery store or—more easily-online. Leaf lard and fatback are two of the higher-quality versions and therefore are best for this recipe. lard and leaf lard aren’t the same thing, so don’t get them mixed up! Another common type of porks fat is caul, but it can be difficult to clean and prepare for cooking, so I’d avoid using it if you can!