How to make "NiangNiang" stamina Ramen

Introduction

This is an introduction to a recipe that recreates Ramen from Nyan Nyan, a ramen shop that represents Urawa City, Saitama Prefecture.
The hearty stamina Ramen is very popular!
The soup stock is Double soup made with animal and seafood stocks, capturing the aroma of seafood and Umami of pork and chicken stock, allowing you to feel the depth and richness of the broth. The stamina bean paste is also seasoned with condiments, giving it a punchy flavor, and mixing it with the soup adds even more richness and Umami.
This is a recipe that uses commercial Ramen soup so that you can easily recreate the taste of Musume Musume.

How to make "NiangNiang" stamina Ramen

Materials for daughters

• Water...1 liter
• Chicken bones...500g
• [Commercial Use] Chicken Clear Soup (CP-TC4)... 1kg

[Stamina sauce (1 serving)]
salad oil...20ml
Minced pork...100g
Garlic...1 clove
Ginger: 5g
Chinese chives: 30g
Dou-chi (Touchi)・・・20g
Sweet bean paste (Tenmenjan)...3g
・ Doubanjiang (bean paste) - 20g
・Pepper...1g
・ Umami seasoning･･･1g
・ Shoyu...appropriate amount

[Potato starch dissolved in water (1 serving)]
Water...10ml
Potato starch...4g

How to make daughters

1. Place chicken bones with the blood removed in water and heat.
2. Once the scum appears (after about 30 minutes), remove it thoroughly.
3. Cook over a heat that brings the surface to a bubbling boil (around 95°C).
4. Add water every hour to maintain the water level.
5. Cook over low heat for 3 to 4 hours until the Brix meter (Concentration meter) reaches 2 to 3 and the clear soup is ready.
6. To make the stamina sauce, first fry Ginger, Garlic, Dou-chi, and minced meat. Before the mixture is fully cooked, add the soup and chicken clear soup stock. Add Doubanjiang, pepper, and sweet bean paste (and a little Five Spice Powder, if desired), and once the mixture is cooked, add the chives.
7. Finally, thicken the mixture with water-dissolved potato starch and it's done.

History and origins

Stamina Ramen, which is synonymous with Nyan Nyan, was originally created at Ramen, which opened in the 1970s, and is said to have been available around 1976. It is Ramen that is an adaptation of mapo tofu. Nyan Nyan originally only offered Ramen and yakisoba, but when stamina Ramen became popular, it quickly became a signature menu item. Stamina Ramen can be adapted by adding Onion or bean sprouts, or by substituting pork belly instead of ground meat.
Ramen is seasoned with Garlic and Ginger, Shoyu sauce, and chili bean paste, and topped with a thick, spicy sauce.The exquisite spiciness will have you hooked, and you'll forget to stop eating, so be sure to try this stamina Ramen.

Store Information

• Store name: Nyannyan
• Address: Sakae Building 1F, 1-2-13 Kitaurawa, Urawa Ward, Saitama City, Saitama Prefecture
• Business hours: 12:00-15:00, 16:30-19:00
  (Ends when soup runs out)
• Closed: Mondays, Tuesdays, and 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 "NiangNiang."

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

References