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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!
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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Signing UpStep 1Gather 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.
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.
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I'm going to try and make it
your local Chinese food store has free chopsticks but they're Chinese chopsticks not Japanese
watching episode 198 right now
Watched a load of Naruto episodes, and eventually I just wanted to try ramen to see what it's like XD
The instructable looks great, can't wait to have a go at making ramen :D
I used a 3/4 cup of brown rice flour and 1/2 teaspoon of xanthum gum. The noodles are so much tastier than the gluten-free pasta that stores sell!
So I bought a pasta roller today!
Thank you for showing us how to make them they taste great!
^ -^
I haven't given this recipe a try yet but I'm going to. We eat ramen a lot in my house hold because we love soups. But because it's so bad for you we've been trying to get away from it and then end up coming right back. So I think this will be a great alternative of sorts. Thank you muchly for the recipe and step by step!
BUT the time is still a huge difference.
still though its nice to see how its done from scratch.
I was sick and we had not bought more packet ramen noodles, so I decided to make these. I ran out of white flour though, and had to use about a quarter whole wheat flour. it had an interesting texture, but it was still quite good.