How to make Ramen from "Menya Musashi"

Introduction

This is an introduction to a recipe that recreates Ramen from Menya Musashi, a representative ramen shop in Shinjuku Ward, Tokyo.
Ramen at Menya Musashi is characterized by Double soup made with both animal and seafood ingredients. One of the restaurant's specialties is adding Musashi Nama Shichimi (seven spices) midway through the ramen, which adds a nice spicy kick to the dish.
This is a recipe that uses commercial Ramen soup to easily recreate the taste of Menya Menya Musashi Ramen.

How to make Ramen at "Menya Musashi"

Menya Musashi ingredients

Ingredients of Tokyo Ramen

[Animal-based soup ①]
・Water...10ℓ
・ Pork knuckle (genkotsu) - 2kg
・Chicken bones (torigara)...2kg
・Commercial Tonkotsu Soup (CP-B8)...5kg
・ Onion...2
・Carrots・・・ 2 pieces
・ Potato...2
・Long onion...1
・ Garlic...1 piece
・ Ginger...50g
・Red Chili Pepper...2

・Dashi (broth stock)・・・2 liters
Water...1800ml
Sake...200ml
Dashi Kombu (kelp for soup stock)...150g
Dried shiitake (hoshi shiitake) 10g
=Completed amount...9ℓ

[Seafood soup ②]
・Water...3.5ℓ
・Dried saury (sanma-boshi)・・・220g
・ Dried sardine (dried sardines)・・・330g
・ Katsuobushi (katsuobushi)...55g
=Completed amount...3L

=Total completed volume... 12ℓ

How to make Menya Musashi

1. Animal-based soup ①: Pork knuckle pork knuckles and chicken bones in water and skim off any scum. Add vegetables. After 2 hours, add the stock and simmer for another hour.
2. Seafood soup ②: Add water and simmer over low heat for about 2 hours.
3. We offer a combination of animal-based soup ① and seafood-based soup ②.
4. Finally, add tonkotsu soup stock to the soup to bring out its rich flavor, then bring to a boil and it's done.

Professional purchasing and cooking tips

The soup has a sweet taste, so be careful not to overpower the Shoyu unless you use a pork bone broth to bring out the richness of the soup.

By purchasing soup, seasoning, flavored oil, pork fillet, seasoned egg, and seaweed all in one package, you can minimize the risk of ordering errors and inventory dispersion.

History and origins

Founded in 1996, Menya Musashi is a Ramen restaurant that ranks alongside 96gumi, Aoba, and Kujiraken. Created by a team of two former apparel industry professionals, Ramen is available in Rich taste or Light taste, depending on the amount of shrimp oil used. While Ramen shop typically plays J-POP, without radio or background music, they also play stylish jazz. They were one of the first to offer seasonal Ramen. Their Ramen features a dual animal and seafood Draining noodles. Their Ramen broth uses dried Pacific saury, and their dynamic draining technique put them at Ramen forefront of Ramen boom from 1996 to the 2000s. Huge queues of customers would wait two hours, rain or shine. I worked there from 2003 to 2006, launching and managing the fourth store, Menya Musashi Taketsubotsu.

Store Information

• Store name: Soushi Menya Musashi
• Address: K1 Building 1F, 7-2-6 Nishi-Shinjuku, Shinjuku-ku, Tokyo
• 営業：11:00～22:30(L.O.22:30)
• Closed: Open daily

*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 "Menya Musashi."

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

References