How to make a replica of Anyoji Miso Ramen

Introduction

This is a recipe that recreates Anyoji Miso Ramen a local noodle that represents Saku City, Nagano Prefecture.
The local noodle Anyoji Miso Ramen is characterized by the fact that over 80% of Miso sauce is made with Anyoji miso. The noodles and toppings vary from shop to shop, but the rich, smooth, and refined soup can be enjoyed at any shop.
This is a recipe that uses commercial Ramen soup to easily recreate the taste of the local noodle, Anyoji Miso Ramen.

How to make Anyoji Miso Ramen

Soup ingredients

• Water…10ℓ
• Chicken bones...3kg
• [Commercial Use] Chicken White Soup (CP-T10)... 2kg
• 生姜…30g
• Onion...4 pcs

How to make soup

1. Boil the chicken bones in boiling water for 2-3 minutes to Blood removal, then immediately remove and rinse under running water.
2. Place the drained chicken bones in a pot and simmer over high heat for 6 hours.
3. By carefully removing the scum that appears during the process, you can reduce strange odors and unpleasant flavors.
4. Add Ginger and Onion and cook over high heat for 2 hours.
5. 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.
6. Once the bones have been broken down, they will form the base of the flavor. [For commercial use] Add frozen chicken white soup (CP-T10) and dissolve over low heat.
7. Once the frozen soup has thawed and the flavors have blended well, it is ready.

History and origins

Anyoji Ramen is Regional ramen that was created in 2008. Kakushin Nao, a high priest at Anyoji Temple in Saku City, Nagano Prefecture, traveled to China (Sung Dynasty) during the Kamakura period (1185-1333) to learn how to make Miso and spread the method. While Miso is typically Aging for six months to a year, Anyoji Miso is Aging for two to three years, resulting in a rich, fragrant Miso. It is also said to be Miso from the birthplace of Shinshu Miso. Anyoji ramen is defined as Ramen made with at least 80% of this Miso in Ramen Miso sauce, but the rest is left to the discretion Ramen, resulting in a wide variety of Anyoji Ramen styles.

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Precautions

*Created by Nishio Ryoichi as an homage to "An'yoji Miso Ramen."

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

References