Generic SUSURU Ramen (Kitano Shoyu Chiho Recreation)
This is a perfect home-style recreation of the popular 'Kitano Shoyu Chiho' ramen supervised by renowned ramen YouTuber SUSURU. It features the rich umami of garlic, ginger, and pork belly stir-fried in lard, beautifully combined with yellow wavy Sapporo fresh ramen noodles.
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🍳 Cooking Flow
Mince the garlic and ginger, and finely chop the pork belly. → Heat the lard in a frying pan, stir-fry the aromatics and pork belly, and season with salt and pepper. → Add the bean sprouts and stir-fry briefly, pour in the soup mixture (water and seasonings), and bring to a boil over high heat. → Boil the fresh ramen noodles in a separate pot, drain well, and place into a preheated bowl. → Pour the piping hot soup and toppings over the noodles, and garnish with bamboo shoots (menma) and green onion.
Cooking Steps
Brief Cooking Order
Mince the garlic and ginger, and finely chop the pork belly. → Heat the lard in a frying pan, stir-fry the aromatics and pork belly, and season with salt and pepper. → Add the bean sprouts and stir-fry briefly, pour in the soup mixture (water and seasonings), and bring to a boil over high heat. → Boil the fresh ramen noodles in a separate pot, drain well, and place into a preheated bowl. → Pour the piping hot soup and toppings over the noodles, and garnish with bamboo shoots (menma) and green onion.
Introduction
This is a perfect home-style recreation of the popular 'Kitano Shoyu Chiho' ramen supervised by renowned ramen YouTuber SUSURU. It features the rich umami of garlic, ginger, and pork belly stir-fried in lard, beautifully combined with yellow wavy Sapporo fresh ramen noodles.
Step 1
Mince the garlic (15g) and ginger (8g).
Step 2
Slice the pork belly (80g) into thin strips and then chop finely to create a fatty ground-meat consistency.
Step 3
Boil a large pot of water. Prepare 1 to 1.3 servings (approx. 150g) of noodles based on your preference.
Step 4
Add 2 tablespoons of lard to a frying pan and heat over medium heat. Add the minced garlic and ginger and stir-fry until fragrant.
Step 5
Add the chopped pork belly to the pan, breaking it up as you stir-fry, and sprinkle with salt and pepper to draw out the meat's umami and fat.
Ingredients List
Important Notes
Using finely chopped pork belly instead of standard ground meat allows the rich fat and umami, similar to shop-style back fat, to melt into the soup. 💡
Using 'Chuka Aji' (Chinese soup base), which is concentrated with pork umami, helps replicate the authentic flavor of Ton-Chintan (pork clear broth). 🍲
Be careful not to overcook the bean sprouts as it ruins their texture; the key is to stir-fry briefly, combine with the soup, and bring to a boil quickly over high heat. ⚠️
To keep the ramen piping hot, make sure to thoroughly preheat your ramen bowl right before serving. 🔥
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