"Ningyocho-kei Taishoken" How to make Ningyocho-kei Taishoken Ramen

Introduction

This is an introduction to a recipe that recreates Ningyocho-kei Taishoken Ramen from Ningyocho-kei Taishoken in Ningyocho, Tokyo.
Ningyocho-kei Taishoken 's Ningyocho-kei Taishoken Ramen is Light taste Shoyu flavor made with chicken bones and vegetables, and is characterized by the delicious taste of "Tokyo Ramen." Please enjoy the comforting, gentle flavor that is unique to traditional Shoyu Ramen.
This is a recipe that uses commercial Ramen soup to easily recreate the taste of Ningyocho-kei Taishoken Ramen from Ningyocho-kei Taishoken.

"Ningyocho-kei Taishoken" How to make Ningyocho-kei Taishoken Ramen

Ingredients for Ningyocho-kei Taishoken

Ingredients for Ningyocho-kei Taishoken Ramen

Water...5 liters
Chicken bones: 1.5kg
Commercial-use chicken white soup (CP-TBN10)...2kg
Green onion: 100g
Ginger: 50g
=Completed amount...4ℓ

How to make Ningyocho-kei Taishoken

1. Put chicken bones in water and boil over high heat. Be sure to remove any scum that appears.
2. Add the spring onions and Ginger and cook over medium heat.
3. Finally, add the chicken broth to the soup to bring out its rich flavor, then bring to a boil and it's done.

History and origins

There are three major Taishoken in Tokyo. Nakano's Taishoken, founded in 1951, is the originator of Tsukemen, and has produced many students as the goodwill branch of Marucho and Taishoken. Eifukucho's Taishoken, founded in 1955, has produced many students as the goodwill branch of Niboshi Ramen for its delicious and large Ramen bowls.
Along with the two major Taishoken restaurants, there is also Taishoken, founded in 1905 (one theory is that it was founded in 1912). It is also known as Ningyocho Taishoken and is the "Taishoken headquarter. As a Chinese restaurant with a Japanese style, it was also called Chinese Cuisine Taishoken. Taishoken The origin of the name "Ningyocho" is said to be either because the year was changed to Taisho or because of Japan's great victory in the Russo-Japanese War. It is a genre of "machi-chuka," a type of Chinese restaurant that offers a wide variety of dishes, including shumai (Chinese dumplings) and yakisoba (fried noodles), both of which are handmade from the skin, as well as a la carte dishes. In 1986, the business changed and became a coffee shop called "Coffee Taishoken," but the Ramen store of the students is still going strong.

Store Information

• Store name: Taishoken
• Address: 2-28-10 Asakusabashi, Taito-ku, Tokyo
• Business hours: Monday to Friday 11:00-15:00 (LO 14:45), 17:00-20:30 (LO 20:00) Saturday 11:00-14:30 (LO 14:15), 17:00-19:30 (LO 19:00)
• Closed: Sundays, public holidays, and the third Monday of every month

*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 Ningyocho-kei Taishoken.

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

References