Deliciously Easy Recipe for Homemade Ramen Noodles from Scratch at Home

Homemade Ramen Noodles

Ramen has transcended its origins to become a global phenomenon, beloved by food enthusiasts and casual eaters alike. While instant ramen holds a special place in many hearts, there’s something undeniably satisfying about crafting homemade ramen noodles from scratch. The process is not only rewarding but also allows for a personalized touch that store-bought options can never replicate. Let's dive into the world of making your own ramen noodles.

Ramen noodles are typically made from just a few simple ingredients flour, water, and kansui. Kansui is a type of alkaline mineral water that contributes to the noodles' unique texture and flavor. It helps create the chewy texture that characterizes traditional ramen. If you don't have access to kansui, you can substitute it with a mixture of baking soda and water, although the flavor may vary slightly.

Ingredients and Equipment

To get started, you will need the following ingredients

- 2 cups all-purpose flour (or bread flour for a chewier texture) - 1/2 teaspoon kansui (or 1/4 teaspoon baking soda mixed with 2 tablespoons water) - 3/4 cup warm water - A pinch of salt (optional) As for equipment, you'll need a mixing bowl, a rolling pin, and a knife or pasta cutter. A surface for kneading is also essential. A clean countertop or a large cutting board works perfectly.

Step-by-Step Instructions

1. Mixing the Dough Begin by combining the flour and kansui (or the baking soda mixture) in a mixing bowl. Gradually add the warm water, mixing with your hands or a spatula until it starts to come together. If using salt, you can add it at this stage.

2. Kneading the Dough Transfer the mixture onto a clean surface and knead the dough for about 10 minutes until it becomes smooth and elastic. This step is crucial because proper kneading develops the gluten, which will give the noodles their desired texture.

3. Resting the Dough Once the dough is kneaded, wrap it in plastic wrap and let it rest for at least 30 minutes at room temperature. Resting allows the gluten to relax, making the dough easier to roll out later.

4. Rolling Out the Dough After resting, divide the dough into manageable portions. Using a rolling pin, roll each portion out as thinly as possible. The thinner the dough, the better the texture of the final noodles. Aim for around 1-2 mm in thickness.

5. Cutting the Noodles Once rolled out, dust the surface with a little flour to prevent sticking. Fold the sheet of dough several times (like folding a letter) and use a sharp knife or a pasta cutter to slice it into your desired noodle width—usually around 1/4 inch for traditional ramen.

6. Cooking the Noodles Bring a large pot of water to a rolling boil. Add the cut noodles and cook for about 2-3 minutes, or until they float to the surface and are tender but still chewy. Fresh noodles cook much faster than dried, so keep an eye on them!

7. Preparing the Broth While your noodles are cooking, prepare a rich broth. A classic ramen broth can be made with pork bones, chicken, or seafood, simmered with aromatic ingredients like garlic, ginger, and scallions. Depending on your preference, you can also make a vegetarian broth using kombu (seaweed) and shiitake mushrooms.

8. Assemble Your Ramen Once your noodles are cooked, drain them and rinse briefly under cold water to stop the cooking process. Place the noodles in a bowl, ladle your hot broth over them, and top with your favorite ingredients, such as sliced chashu pork, soft-boiled eggs, bamboo shoots, green onions, and nori.

Conclusion

Creating homemade ramen noodles might seem intimidating at first, but the process is straightforward and incredibly rewarding. With practice, you’ll perfect your technique, and the satisfaction of slurping up a bowl of authentic ramen that you made from scratch is unmatched. So gather your ingredients and get ready for a culinary adventure that will transport your taste buds straight to Japan!