How to make "Kamichian" Miso Ramen

Introduction

This is a recipe that recreates Miso Ramen from Miso Noodle Shop Hanamichian, which has its main store in Nogata, Tokyo.
Miso Ramen at Miso Noodle Shop Hanamichian is characterized by its smooth and creamy soup, which is made by combining a rich broth carefully extracted from pork bones and chicken bones with locally produced Miso aftertaste is surprisingly lighter than it looks, and the fragrant flavor of Miso stimulates the appetite, making it a favorite among many Ramen fans.
This is a recipe that uses commercial Ramen soup to easily recreate the taste of Miso Ramen from Miso Noodle Shop Hanamichian.

Soup ingredients

Pork bone broth

• 水…10ℓ
• Knuckles...3kg
• Chicken body bones...1kg
• Maple leaves...500g
• Pig's feet...500g
• 2 potatoes
• Onion...1
• Pork belly chashu meat...1kg
• [Commercial Use] Rich Pork White Soup (CP-B10)... 3g

Finishing soup in Wok

• Lard...20g
• Garlic...5g
• Miso...35g
• Bean sprouts...100g
• Soup...300cc
• Sansho pepper...2g
• うま味調味料…2g

How to make soup

1. Make Pork bone broth. Fill Zundonabe with water, add the halved pork knuckles, and simmer over high heat. Carefully remove any scum that appears at first.
2. Once boiling, add Chicken body bones, maple leaves, and pig's feet and simmer over high heat for 2 hours.
3. Add the pork belly, Potato, and Onion for the char siu, cover, and cook over high heat for 3 hours.
4. After cooking for 3 hours, remove the char siu pork.
5. Cook over high heat for another 2 hours, breaking up the ingredients with Wooden spatula as you go.
6. Finally, add the [Commercial Use] Rich Pork White Soup (CP-B10), which will form the base of the flavor, and let the flavors blend together to complete the soup.
7. To make the final soup in Wok, heat the lard in Wok and fry the chopped garlic.
8. Add Miso.
9. Add the bean sprouts and stir fry.
10. Stir-fry the bean sprouts and when the water comes out, pour in the soup.
11. Once boiling, add the sansho pepper and Umami seasonings and it's done.

History and origins

Miso Mendokoro Hanamichian, located in Nogata, Nakano Ward, Tokyo, is a popular Ramen restaurant opened on September 3, 2008, by owner Yasushi Kakihara. Prior to going independent, Kakihara honed his skills at renowned Ramen restaurants such as Moko Tanmen Nakamoto, Inosho Sapporo Junren. Ever since his training, his dream has been to open a "local Ramen shop with only a counter where customers can sit close to the shop."
Since its founding in 2008, Kadoan has taken deep roots in Nogata as a renowned restaurant known for its Sapporo-style cooking methods, which involve the dynamic use of Wok. Kadoan's concept is not to rely on special ingredients, but rather to be extremely particular about roasting Miso during the cooking process. As a result, Kadoan has risen to become a highly-reliable restaurant, listed in the Michelin Guide's Bib Gourmand.

Store Information

• Name of restaurant: Miso Noodle Shop Hanamichian
• Address: Tokyo Ramen Street, B1F, Tokyo Station Ichibangai, 1-9-1 Marunouchi, Chiyoda-ku, Tokyo
• 営業：08:00 - 23:00
• Closed: None

*Business hours and holidays may change, so please check with the store before visiting.

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