Deliciously Simple Recipe for Handmade Ramen Noodles at Home

The Art of Homemade Ramen Noodles

Ramen has transcended its origins as a simple comfort food to become a culinary phenomenon enjoyed worldwide. While you can easily find instant noodles in a package, there’s something truly special about creating homemade ramen noodles from scratch. Whether you’re an experienced cook or a novice in the kitchen, making your own ramen noodle dough provides a rewarding and delectable experience.

Ingredients and Equipment

To embark on your homemade ramen journey, you’ll need just a few basic ingredients all-purpose flour, kansui (alkaline mineral water), salt, and water. Kansas is essential—it gives ramen its characteristic bounce and chewiness. The ratio of flour to kansui typically hovers around 1003, but this can be adjusted based on personal preference.

In terms of equipment, you will need a clean countertop or a large bowl for mixing, a rolling pin or pasta machine for flattening the dough, and a sharp knife for cutting your noodles. Finally, keep a pot of boiling water handy for cooking the noodles once they’re ready.

Making the Dough

Start by combining your dry ingredients. In a large mixing bowl, sift 500 grams of all-purpose flour and, in a separate bowl, mix 2 teaspoons kansui with 200 grams of water. Slowly introduce the liquid mixture into the flour, combining thoroughly. Use your hands to knead the dough until it achieves a smooth, elastic texture—this usually takes about 10-15 minutes.

Once your dough is ready, wrap it in plastic wrap and let it rest for at least 30 minutes at room temperature. Resting is crucial, as it allows the gluten to relax, making rolling out the dough much easier.

After resting, it’s time to roll out the dough. Dust your surface with flour to prevent sticking, and divide the dough into manageable portions. If using a pasta machine, start at the widest setting and gradually decrease the thickness until you reach your desired noodle width. For those using a rolling pin, aim for a thickness of about 1-2 millimeters.

Once rolled out, dust the sheets of dough with flour and fold them loosely. Using a sharp knife, cut the dough into thin strips, about 2-3 millimeters wide. Unravel the strands and dust them lightly with flour to prevent clumping.

Cooking the Noodles

Bring a large pot of salted water to a rolling boil. Carefully add the freshly cut noodles, stirring gently to prevent sticking. Fresh ramen cooks much faster than dried noodles, typically only taking 2-3 minutes. Once they reach the perfect al dente texture, drain the noodles and rinse them under cold water to stop the cooking process. This step also helps to remove any excess starch.

Final Touches

Now comes the fun part—pairing your homemade ramen noodles with delicious broth and toppings! A classic tonkotsu (pork bone) broth or a savory miso broth makes for an excellent base. Consider topping your bowl with sliced green onions, boiled eggs, nori (seaweed), and a sprinkle of sesame seeds.

The Experience

Making homemade ramen noodles is not just about food; it’s about the experience you create. The act of kneading dough and carefully crafting each strand can be incredibly meditative and fulfilling. Plus, sharing your homemade ramen with family or friends makes the effort worth it.

In conclusion, while instant ramen may be convenient, the journey of making homemade ramen noodles is a delightful adventure filled with love, creativity, and deliciousness. So, roll up your sleeves, gather your ingredients, and dive into the wonderful world of homemade ramen! The rewards are sure to satisfy your taste buds and cultivate a deeper appreciation for this beloved dish. Enjoy the process, and savor every bite!