[Perfect Reproduction] A recipe that recreates the professional taste of "San-tora "Miso Ramen

2024年10月8日 2025年10月20日

Fumiaki Hokazono

[Recreating the famous Ramen shop] How to make "San-tora" style No. 1 Miso Ramen recipe

How to make San-tora 's No. 1 Miso Ramen

Introduction

Introducing a recipe that recreates the number one Miso Ramen in the style of San-tora, a famous restaurant in Edogawabashi, Tokyo.
The slightly salty Miso soup is perfectly balanced with the bean sprouts and noodles stir-fried in lard. You can really taste the sweetness and unique aroma of Miso, as well as its punchy Umami, making this a very delicious bowl.
This is a recipe that uses commercial Ramen soup to easily recreate the taste of San-tora-style Number Miso Ramen.

How to make San-tora 's No. 1 Miso Ramen

soup ingredients

Water…20ℓ
Pork knuckle...3kg
Chicken bones...1kg
Pork shoulder loin...6kg
[Commercial Use] Pork Clear Soup (CP-BC6)... 3kg
にんじん…150g
Chinese cabbage…200g
玉ねぎ…200g

How to make soup

Pour water into a pot and add Pork knuckle and then the chicken bones.
Heat over high heat until bubbles appear, then reduce to low heat.
Skim off any scum frequently and cook over medium heat for about 2 hours.
Add the pork shoulder, reduce the heat to a gentle boil and cook for 60 minutes, then remove the pork (this pork will be reused for the char siu).
Place Aromatic Vegetables in a saucepan or similar and pour over the pot.
Cook for 1 hour then remove.
Once the flavor has infused sufficiently, it will become the base of the flavor. [For commercial use] Add frozen pork clear soup (CP-BC6) and dissolve over low heat.
Once the frozen soup has thawed and the flavors have blended well, it is ready.

A simple recipe for recreating "San-tora"

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Ingredients (for 1 cup)

Lard...60cc
Bean sprouts...100g
Miso (use Miso Miso)...70g
Minced pork...30g
[Commercial Use] Pork Clear Soup (CP-BC6)... 150cc
Vegetable stock...150cc
Five Spice Powder...2 shakes
Sichuan pepper...2 shakes
#20 Sapporo noodles...160g
Chopped pork...30g
Char siu...40g
Menma...15g
Green onion...7g
Grated Ginger...5g

How to make it

[For commercial use] Dissolve the pork clear soup (CP-BC6).
Add Onion, Ginger, garlic, and Carrot to water and simmer for 20 minutes to make vegetable stock.
Combine pork clear soup and vegetable stock.
Add lard to a heated Wok, swirl it around the side of the wok, and add the bean sprouts.
Add Miso and mix with Chinese Ladle until Miso dissolves.
When Miso starts to change color slightly due to heating, add the minced meat and cook through, then add the soup and mix well (*Do not let the soup boil during this process).
Add the spices and mix gently.
Heat the soup before the noodles are done, and turn off the heat when it starts to boil.
Place the noodles in a bowl, pour the soup into the bowl while trying to avoid adding any other ingredients, and finally add the ingredients and season.
Finish by adding toppings.

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History and origins

San-tora, which opened in 2019, is Ramen founded by the owner, Mr. Sugawara, who was impressed by Miso Ramen he had at Sumire Honten, a Miso Ramen shop in Sapporo, a long time ago.
He could not forget Miso Ramen at "Sumire," so at the age of 27, he quit his job and joined "Sumire." There, he trained in Ramen, and after serving as the head of the main store and manager of several stores, he opened "San-tora" in Tokyo. This was about 17 years after he quit his job.
Sumire has five branches: Ayami, Oshima, Go, Yanoki, and San-tora. San-tora is a hugely popular Ramen with a constant queue every day, as it is the place where you can "taste the taste of Sumire in Tokyo."