How to make miso Ramen from "Ryushanghai" Akayu

Introduction

Here is a recipe for reproducing akayu kara miso Ramen from Ryushanghai, a representative of Nanyo City, Yamagata Prefecture.
Ryushanghai Akayu Karamiso Ramen is a triple soup of chicken, pork, and seafood, combined with spicy Miso, and is a deliciously hot and spicy Miso Ramen, with a gentle, naturally occurring Regional ramen taste.
The appearance is characterized by a large red spicy Miso floating in the middle, covered with fragrant oil and sprinkled with aonori (green laver) so that not even steam can stand around it.
Ryushanghai This recipe is a reproduction using commercial Ramen soup to reproduce the taste of akayu kara miso Ramen.

How to make miso Ramen from "Ryushanghai" Akayu

Ingredients for Ryushanghai

【ベーススープ（完成量8ℓ）】

・Water…10ℓ
・Pork Pork knuckle...2kg
・Chicken bones...1kg
・ [Commercial Use] Chicken and Pork White Soup (CP-M6) …2kg
・ Onion...2 pcs
・Carrot…1 piece
・ Ginger...100g
・ Garlic...1 piece

[Seafood Dashi (finished volume 5 liters)]

・Water…5ℓ
・ Dried sardine...400g
・Dashi Kombu...75g
・ Dried shiitake...5g
・ Chili Pepper...4 pieces

How to make Ryushanghai

1. Boil the pork knuckles and chicken bones in boiling water for 2-3 minutes to Blood removal, then immediately remove and rinse under running water.
2. Place the drained blood knuckles and chicken bones in a pot and simmer over medium heat for 3 hours.
3. By carefully removing the scum that appears during the process, you can reduce strange odors and unpleasant flavors.
4. Cook while breaking down the bones, and if the soup Evaporation and reduces during cooking, add water to make up for the loss and return it to the original amount.
5. After cooking for 3 hours, add the vegetables and cook for another 5-6 hours.
6. Once the bones have been broken down sufficiently, reduce the heat to low and add the frozen [Commercial Use] Chicken and Pork White Soup, which forms the base of the flavor, and dissolve over low heat.
7. Once the frozen soup has thawed and the flavors have blended well, the base soup is ready.
8. Soak Kombu in water and leave it overnight.
9. Remove the internal organs Dried sardine and rinse them, then add the ingredients for Seafood Dashi to a pot and simmer over low heat for 1 hour.
10. Add the base soup and Seafood Dashi to the bowl, adjust the flavor with Miso sauce, and Ramen is ready.

History and origins

Akayu Ramen is Miso Ramen topped with Miso Ramen. At Ryushanghai, which was founded in 1958, a child added Miso to leftover Ramen soup and enjoyed it, finding it delicious, which is said to be the beginning of the development of Miso Ramen. This bowl can be considered a collaboration between the first head chef and the later second head chef, and by around 1960, the style of topping Ramen with Miso had become popular.

Store Information

• Store name: Ryushanghai Akayu Main Store
• Address: 6-18 Nishikine, Nanyo City, Yamagata Prefecture
• 営業：11:30～19:00
• Closed: Wednesdays

*Business hours and holidays may change, so please check with the store before visiting.

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Precautions

*Created by Nishio Ryoichi as an homage to "Ryushanghai."

*This recipe is for reference only. It aims to have a similar taste, but may differ from the authentic "Ryushanghai" recipe.

References