[Perfect Reproduction] A recipe that recreates the professional taste of "Ryuho" Sapporo Ramen

2022年12月9日 2025年10月2日

minezaki

[Famous Restaurant Recipe] How to Make Ryuho-Style Ramen Soup

How to make "Ryuho" Sapporo Ramen

Introduction

This is an introduction to a recipe that recreates the Sapporo Ramen of Ryuho, a representative ramen shop in Sapporo, Hokkaido.
The signature Sapporo Ramen at "Ryuho" is the salt Ramen. This salt Ramen is very salty and has Ramen rich Umami. Shoyu Ramen is a nostalgic Ramen with a Light taste soup.
This is a recipe that uses commercial Ramen soup to easily recreate the taste of Ryuho 's Sapporo Ramen.

How to make "Ryuho" Sapporo Ramen

Ingredients for Ryuho

・Water･･･3ℓ
・Chicken bones...300g
・Pork bones (tonkotsu)...1kg
・ [Commercial Use: Chicken and Pork White Soup (CP-M6)...3kg
・Dashi Kombu (kombu seaweed)...10g
・ Dried sardine...30g
・ Onion...50g
・Carrot...20g
・ Garlic ・・・1/2
・ Ginger...20g

How to make Ryuho

Add chicken and pork bones to water and simmer over high heat. Remove any scum that appears.
Add the other ingredients and cook over medium heat for 2 hours (be careful not to make it too cloudy).
Once the ingredients have started to break down, add the [Commercial Use] Chicken and Pork White Soup (CP-M6) to add depth of flavor and it's done.

A simple recipe for recreating "Ryuho"

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Ingredients (for 1 cup)

[Commercial Use] Pork Clear Soup (CP-BC6)... 100g
[Commercial Use] Chicken Clear Soup (CP-TC4)... 100g
Vegetable stock...100g
[For commercial use] "Ryuho" Replica Kaeshi...35g
Medium-thick noodles...1 ball
[For commercial use] Pork shoulder loin...appropriate amount
[For commercial use] Pork belly chashu...appropriate amount
Spinach...appropriate amount
[For commercial use] Sugoburu Menma...appropriate amount
Naruto...1

How to make it

Dissolve [Commercial Use] Pork Clear Soup (CP-BC6) and [Commercial Use] Chicken Clear Soup (CP-TC4).
Add Dried sardine, garlic, Carrot, Onion, and green onions to the water and simmer for 30 minutes to make vegetable stock.
Combine pork clear soup, chicken clear soup, and vegetable stock.
Pour the soup mixed with the seasoning into the warmed bowl.
Add the noodles and toppings and it's done.

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History and origins

Ryuho, which opened as a food stall in 1946, is said to be Sapporo's first Ramen shop. The ramen was made with a 70:30 ratio of chicken bones to pork bones and was Shoyu Ramen. Chef Matsuda Kanshichi was a repatriate from Tianjin, China, and started out as an amateur food stall in the black market. The stall served grilled chicken and Sake, but eventually began serving Ramen.
In 1948, Matsuda taught Ramen to Omiya, who was running an udon stall (and later founded Aji Aji no Sanpei). In 1950, he helped popularize Sapporo Ramen together with Omiya of Aji no Sanpei. Ryuho opened in 1951 and is said to have closed around 2008.
It can be inferred that he had connections with many people and made great efforts in the early days of Sapporo Ramen.