- Add lye water or baked baking soda to warm water to make an alkaline solution.
- Add alkaline solution to the flour; mix and squish dough into a ball.
- Rest dough 30 minutes.
- “Knead” 2-3 minutes with rolling pin.
- Roll dough flat with pasta machine.
- Cut dough into long strips of noodles.
Making good ramen noodles at home is a simple process, so long as you have a few key ingredients.
You can make excellent noodles at home if you have a few essential but common ingredients: high-protein bread flour, vital wheat gluten, and baked baking soda. You can buy high-quality noodles from manufacturers like Sun Noodle, but you must have wheat-based alkaline noodles in order to enjoy a bowl of ramen.
Although they could theoretically be used with almost any ramen recipe, these noodles are intended for use in shoyu ramen and miso tori paitan, and are best paired with relatively light-bodied broths. This recipe, which yields four portions of noodles, is based on the formula shown below for a single portion of noodles (using this formula, the recipe can be scaled up or down as desired):
When creating this recipe, we consulted three noodle experts: Mike Satinover (a chef), Kenshiro Uki (the vice president of operations for Sun Noodle), and Keizo Shimamoto (the owner of Ramen Shack and Shimamoto Noodle). k. a. Ramen_Lord).
King Arthur bread flour is mentioned here because it has one of the highest protein percentages of all the bread flours available today. You will need to test the noodles to find out exactly how long they need to boil. One noodle should be divided into five or six pieces, added to boiling water, and then taken out of the water every ten seconds beginning at one minute and thirty seconds. To ensure the proper boiling time, according to your preferences, repeat the procedure as many times as necessary. Add 10 seconds to the total time after accounting for the time the noodles spend sitting in the hot broth bowl.
Vital wheat gluten is a protein additive that is used to increase the “chew” of breads and noodles. It can be found in most supermarkets, health food chains, and grocery stores like Whole Foods.
Make-Ahead and Storage
Noodles are best made 24 hours in advance to use. They can be prepared up to three days ahead of time and stored in the fridge. Noodles can be frozen and kept for up to three months after spending the night in the refrigerator.
Resting and Cutting the Ramen Dough
The dough sheet is folded after it has been worked, wrapped in plastic wrap to prevent it from drying out, and left to rest for at least 30 minutes to allow the gluten network to loosen up. Additionally, during that period, the water in the dough will be distributed more evenly, and the sheets will supple and appear smoother.
After the dough has rested, I fold it in half and proceed a final time, but this time I don’t stop at the fourth-widest setting; instead, I keep going until the thickness I want. We rolled the dough to about one and a half millimeters, or one-sixteenth of an inch, for the photographs that accompany this article, but you can go thinner if you prefer (I wouldn’t go much beyond one millimeter, though). Remember that the length of time needed to boil the noodles will depend on their thickness; this time can range from about one minute and 30 seconds to about two minutes.
I run the sheet through the spaghetti-cutter attachment once the dough is the desired thickness. The noodles are then slightly separated, dusted with flour, completely covered, and finally bundled into tiny nests.
The noodles can be manually cut if you prefer to get a slightly wider noodle; however, while irregularly cut noodles can be fun to chew, they will cook a little bit unevenly. If you decide to cut them by hand, flour the dough sheet, fold it in half, flour it again, and fold it again to make four layers. At regular intervals, cut through the layers with a sharp chefs knife. Add more flour to the cut noodles and shake them out with your hands.
FAQ
What ingredients are in homemade ramen noodles?
With just a few simple ingredients—flour, eggs, warm water, salt, sodium carbonate, and a dependable pasta roller—you can now make fresh homemade ramen noodles at home. These noodles have the ideal chew you seek in high-quality ramen.
Is it hard to make authentic ramen?
Real ramen has a reputation for being notoriously challenging to prepare. Of course, this only serves to increase its appeal to foodies, who frequently favor dishes that are prepared to the highest standards possible.
What are 3 main ingredients for ramen?
Ramen broth can be classified by ingredients into three categories. The first one is chicken broth made from chicken carcass. The second is a combination broth made with Japanese dashi stock and chicken. Tonkotsu, which is made from pork bones, is the third option.
What is the secret to good ramen?
Never overcook your noodles when making Japanese-style ramen because that will ruin the flavor. This is precisely why, once the broth has begun to boil, noodles are typically added at the very end. However, if you want to step it up, broil your noodles as well before adding them back to the soup.