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!
Step 1: Gather your ingredients
3/4 Cups Flour (see below)
~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 2: Combine.
Then slowly combine the ingredients together.
Step 3: Knead that 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.