Instructables

How to make REAL Japanese ramen from scratch

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As a person living in Japan, I feel sad at how ramen is treated in the west. It is considered the epitome of junk food; a greasy, carcinogenic mess, lacking in any nutrients whatsoever and only to be eaten as a last resort or as a college student...
Here in its home country, ramen is, if not the healthiest thing around, at least something that you can eat every day and not get sick. And of course, the taste is incomparable.

This recipe will teach you how to make true ramen from scratch, with little more cost than a instant ramen packet (depending on what you do for the soup). It does take some extra effort, but if you enjoy cooking and know how to knead things, it should be fine!
 
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Step 1: Gather your ingredients

You will need:
3/4 Cups Flour (see below)
1 egg
~3/4 tsp salt (or to taste)
~1 tbsp water (depending on flour and humidity)

In Japan, we do not have all-purpose flour, only low gluten and high gluten flours, which we have to mix. If you do have easy access to these flours, you should mix about 1 part low gluten to 2 parts high gluten. Otherwise, just use all-purpose flour. It's not vital to the noodles.

This dough doubles or even quadruples very well, although the dough becomes harder to knead.

Step 3: Knead that dough.

Once your ingredients are somewhat combined, dump the stuff onto your CLEAN counter and start kneading. It should be a little stiffer than bread dough.
The dough is ready when your hands become fairly clean and the dough does not stick as much anymore (and when your forearms are sore). When it is the right consistency, you should be able to lift your hand and the dough should fall off after about a second.
If it's too sticky, add some flour and knead it in. If it doesn't stick at all, add some water a few DROPS at a time.
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I wish I could print the instructions out. I really want to make this. I love soup and I love noodles and I'm always jealous of Anthony Bourdain eating all the good ramen in Japan!

PriyaA15 days ago

is there substitute for eggs??

In Russia, Siberia we call it :"lapsha" with the accent on the second syllable.

JemsF23 days ago

Thank you so much for this! I've been wanting to learn this especially now that I'm married! ^___^

Great tutorial. I would definitely try this!

VanMeterDr1 month ago

Thanks very much for the recipe, I made it last night and it was delicious. I had a couple of notes from my experience which may help out:

- this recipe serves two roughly 6 ounce servings worth of noodles, you will want to double if you are serving more than two people

- if you are using stock, you should boil the noodles in plain water and then transfer them to a pot with the stock and any other vegetables / meat.

I also was too lazy to prepare the pork shoulder, but I did add unpasteurized Miso, shitakke mushrooms, nori and scallions. The scallions I added during cooking as well as for a topping when serving.

Ive always enjoyed the come in a pack Ramen but have been making my own pasta for some time. I decided to see how the Ramen noodle was made and low and behold, the same for the most part except in Italy I think it would be called Pasta in Brodo (broth). Reading the Ramen recipes here I see they some I'm sure going to try. I would go so far to suggest if your a noodle lover to read "The New Complete Book of Pasta" by Maria and Jack Scott. Its 448 pages of Pasta and the art of and now realizing what Ramen is all about what a blend of fine dining this could be. They go into great detail in making your Pasta and Im sure it would add to the Ramen noodle.

MENEATER1 month ago

Japanese foods looks attractive and so nice, you know. Look at here... for example, though.

http://tabelog.com/tokyo/A1329/A132904/13171454/

skshockley1 month ago

And what's so bad about adding cheese sauce to make cheese noodles? I've seen people on animes eat cheese noodles.

MarleneT11 month ago

I think the most important thing about cooking ramen noodles is to cook them with baking soda as they do in the restaurants. Salt will not produce the springy texture. Also I do a pork stock with a smoked ham hock, or add a smoked ham hock to my homemade other stocks and also add kombu and fish flakes for authenticity.

So, how is this different from regular egg noodles, aside from it being in broth instead of spaghetti sauce?

Totally different. These are noodles, spaghetti is pasta and it's made with semolina flour, will usually also have eggs and some water, but some oil in the dough as well. Taste and texture are not the same at all. I am not sure I'd like those noodles here with spaghetti sauce, like tomato base sauce.

StevenR2 Benmo692 months ago

No, that recipe is exactly the same as Italian fresh pasta. Semolina (which is just a part of a type of wheat anyway) is only used in some pastas in Italy, mostly the kinds that are dried and those from southern Italy. This recipe is exactly the same as for some home-made pasta from northern Italy.

I agree with you Steven, this is pasta dough, what makes REAL Japanese Ramen noodles is alkaline.

yea, I looked at the recipe and went almost the same as the egg noodles I have been making for years. except I have never kneaded them. And rational for my egg noodles is 2c flour to 5 eggs

i have not tried my own noodles yet... i LOVE ramen soup, grew up eating the top ramen brand, the little noodle brick in plastic wrapper, not in styrofoam (extra toxic) and have always added good veggies etc. now as an adult and trying to avoid salt and chemicals i have been making my own chicken stock. i make a very rich stock from roast chicken carcass in my crock pot, with the normal veggies and some herbs. to that stock when i make ramen soup i add at least an equal part water, a couple dashes of onion powder, a dash of garlic powder, a dash of black pepper, a pinch of dried oregano, a pinch of dried basil and a pinch of dried parsley and a few drops of sesame oil. this makes the absolute best version of the instant noodles, i can't wait to try making my own.

carleton.fisk.7 made it!2 months ago

Super easy. My broth flavor came out perfect but a little to hot. I enjoyed it was a little toasty for my wife. Thanks for the info, I'll be making this all the time now.

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How do you store them? How long can they be stored? Can I freeze them?

What you show us is nothing else then what we are doing in Europe called Spätzle, Knöpfli, Gnocchi or Pizzocheri when spinach is added, we make em fresh or buy em made fresh and not deshydrated using GMO free fresh products, seems it has absolutely nothing in common with the Ramen from which the article warns us as harmful for consumption.

gezkigibel2 months ago

Hi! I made this recipe, actually today is the fourth time I make it and I love it! Thank you for sharing it... I just wanted to add that the reason ramen gets such bad rep is because of the instant ramen noodles, which are so popular but so bad for you.

DougB32 months ago

Thanks a bunch! I love making my own noodles but I realize now the issue I've been having is not adding extra flour and folding the dough over, and not flouring them again before boiling them.

Sure we eat the crappy dried stuff, but we KNOW it's not real ramen. When I was in college, my friends and I went out of our way to avoid the packages stuff. Most of us would find all the legit Ramen shops in Japan Town, San Jose, or SF. Good recipe! I hope to find a good broth recipe here as well. Then next, Pho!

Benmo692 months ago

Thanks! I made them twice so far, love it! Second time I wanted to make noodle chicken soup, I try adding a little bit of onion powder and it turned out great. So I put the same amount of salt, but just added maybe 1/4 tsp of onion powder. With a good commercial chicken broth (no time today for homemade broth) and a touch of soy sauce, those noodles are just perfect!

Thanks!

It is a lot of work but then again with a new article I saw on how the prepacked stuff is preserved with a chemical they found causes heart disease and other problems this is timely, I have a member of the family with renal disease that can't take a lot of salt, (usually toss out the "flavor pkt" on the instant stuff and add my own veggies and no salt seasoning because of that) Do you think a Potassium Chloride salt substitute would work in the recipe?

This is exactly why i looked up this recipe! yea if we are doing ramen in this house, It's with real noodles not plastic.

shanneenekpop4 months ago

I'm so used to ramen looking nice, and having everything in place. The picture you featured with the vegetables mixed in, doesn't look appealing at all, I'm sorry to say. The vegetables look really soggy. And the white stuff over it? Is that egg? I like to eat the eggs first, it doesn't look nice mixed up with the vegetables like that. I'm sure it tastes great, but without the appealing look, it just doesn't work for me. But thanks for sharing the recipe though. :)

Perhaps you ought to check Google Images for a few representative pictures? You might find that your idea of ramen appeal is the exception and not the rule...

Nhat-VietP3 months ago

It's sad that INSTANT ramen is assumed to represent FRESH/homemade ramen. But logically, shouldn't instant ANYTHING naturally be kept separate from the slow versions?

It's also sad how "bukkake udon" carries a certain connotation...

balbers24 months ago

i love it, i just made some. i'll be making this again. thank you! :)

joscie4 months ago

this looks good! I for my soup I like soy sauce, a little dashi and a little sugar. super yum!

johnny1084 months ago

"a greasy, carcinogenic mess."

Blasphemy!

It is NOT a geasy carcinogenic mess!

It is a salty carcinogenic mess!.

ebarnett44 months ago

Thanks for sharing! The recipe was nice and turned out better than I thought it would. Waiting for my broth to finish and then digging in :D

baomien5 months ago

If you add one or two drops of oil to the boiling water the noodles stick together, thus helping to prevent a "gungy mess" when your attention is distracted elsewhere in the kitchen - like when you are attending to the soup.

baomien5 months ago

I have used ordinary flour in this process, but I find that using cornflour (maizena) works better for me. You will get a ''silkier" feel to the noodle dough.

baomien5 months ago

When I make it knead the dough on your draining board (clean and scrub it clean first of course) at the kitchen sink. As the surface is wavy it will cut down on your kneading time.

mschaefer45 months ago

Literally buying the ingredients now. Should I buy sausage or is it not needed?

ttofu6 months ago

Thx a lot ^^

at last a recipe which gives instructions how to do it right

I HAVE TO try it out!!!

JayRRNoodle made it!6 months ago

I just purchased the Rapid Ramen Cooker. It is the coolest way to make Ramen Noodles in the Microwave. www.RapidRamen.com

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cheapo6 months ago

Hehe, I never thought of seeing recipes on Instructables!! Awesome!! I'll try this.

rapidschnell7 months ago

Is there a maximum time to allow the ball to "rest" in summer?

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