Cold Rich Muso Ramen
ID: 1381c49a...
This is a recipe where culinary researcher Ryuji faithfully recreates the collaboration ramen 'Cold Rich Muso Ramen' from SUSURU. It features a rich, tonkotsu-style sauce that coats extra-thick noodles perfectly, resulting in a cold, punchy, and delicious bowl.
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🍳 Cooking Flow
Combine the seasonings in a bowl, mix well, and chill in the refrigerator to make the sauce. → Pan-fry the pork with soy sauce and Ajinomoto, and stir-fry the onion in a generous amount of oil to make fried onions. → Boil the extra-thick noodles for 10 minutes, shock them in cold water, and drain thoroughly. → Toss the noodles well with the cold sauce, then finish by topping with garlic powder and the prepared ingredients.
Cooking Steps
Brief Cooking Order
Combine the seasonings in a bowl, mix well, and chill in the refrigerator to make the sauce. → Pan-fry the pork with soy sauce and Ajinomoto, and stir-fry the onion in a generous amount of oil to make fried onions. → Boil the extra-thick noodles for 10 minutes, shock them in cold water, and drain thoroughly. → Toss the noodles well with the cold sauce, then finish by topping with garlic powder and the prepared ingredients.
Introduction
This is a recipe where culinary researcher Ryuji faithfully recreates the collaboration ramen 'Cold Rich Muso Ramen' from SUSURU. It features a rich, tonkotsu-style sauce that coats extra-thick noodles perfectly, resulting in a cold, punchy, and delicious bowl.
Step 1
In a bowl, combine 1/2 tsp Chuka Aji, 1/2 tsp Tori Paitan soup base, 1 tbsp water, 2 tsp soy sauce, 1 tbsp rice oil, 1 tsp mayonnaise, 1/2 tsp sugar, and 2 dashes of Ajinomoto. Whisk thoroughly and keep chilled in the refrigerator.
Step 2
Place 60g of pork for yakiniku into a pan without oil. Add 1 tsp soy sauce and 1 dash of Ajinomoto. Stir-fry until both sides are browned, then remove from the pan and let cool.
Step 3
Sauté 25g of thinly sliced onions in a generous amount of oil, frying them until crispy to create fried onions.
Step 4
Bring a large pot of water to a boil and cook the extra-thick noodles for 10 minutes.
Step 5
Drain the cooked noodles in a colander, rinse under running water, and chill thoroughly in ice water. Squeeze firmly by hand to remove all excess moisture.
Ingredients List
Important Notes
💡 Adding mayonnaise to the sauce helps emulsify everything, recreating the rich, tonkotsu-style body and cloudy appearance.
⚠️ Since the noodles are shocked in cold water, it is important to boil them for the full indicated time (10 minutes) so they are soft all the way through to the core.
💡 If moisture remains on the noodles, it will dilute the sauce. The key is to drain them in a colander and then squeeze them firmly by hand to remove all excess water.
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