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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'd also like to ask the author a question while I'm at it. Is there any way to make the noodles curly? I know that shoyu or soy-sauce ramen typically uses curly noodles, and I'd like to try making it as close to the typical method as I can.
As you say, the diet that a hen eats is what affects the yolk color - and taste! - more than anything. What a roaming hen eats is varied and includes grass, weeds, seeds, bugs, and whatever interests them.
I never tried Ramen, hope I love it :)
Just need chopsticks :( IDK where to get some.. I know how to handle them but I never saw them for sale... And I don't have a restaurant near by where I could get some damn :)
Hope it turns out great! Its a healthy way to eat!
olive oil
4 cloves galic finely chopped
5 scallions chopped
5 skinless/boneless chicken thighs
1 container beef stock (the boxed kind)
2 cups water 1/2 cup mirin wine
salt pepper to taste/ or soy sauce in lieu of salt
get a big pot
sautee garlic in olive oil for 2 minutes
add chicken and brown slightly on both sides
add everything else and simmer for about and hour
boil and cook noodles *your recipe*
add broth to bowls then add noodles *garnish with cilantro* viola!!!
It was a hit!!! Thanks for sharing!!!
The noodles can be stored by drying thoroughly and then keeping them in your refrigerator for up to a week, or by freezing them, although after a month the frozen noodles will fall apart if you try to cook them, always use freezer safety.
A great broth I have found is 'caldo de poyo' bullion (found in the hispanic food section at wal-mart', ground pickled ginger (leftover from sushi experiment), a few splashes of kikkoman soy sauce, half of a chopped white onion, A hint of chili oil and rice vinegar. The exact proportions require art more than science, so experiment with exact proportions until you find the perfect combination.
I usually cook the broth for at least half an hour to distribute the flavor, and sometimes add chopped carrots or celery or even water chestnuts for a hint of crunch. (although that makes it taste less....'japanese')
Once you have the broth, you cook the noodles 'separate' and strain them (noodle water has an unpleasant aftertaste) adding salt to the water halfway through. you can simply pull the noodles out of the water if you like, putting them in a bowl and adding the broth on top (very traditional) along with whatever sort of toppings you would like... japanese pork chops, chicken, carrot slivers, or other precooked toppings. You can add these toppings to the broth, but in the case of many toppings (those that will disintegrate like some veggies or the pones that will flavor the broth too much, like certain types of meat) you might want to keep them seperate as 'add ons' rather than cooking them with the broth itself. This makes for a very traditional taste.
note that a lot of places(like Okinawa), the 'broth' is also made with a sort of chunky fish/soy sauce soup. I cannot even begin to describe how to make that, but it's really very good, and tends to be a lot stronger... that kind of broth isn't usually finished with the noodles, usually the stronger broth is left in the bowl and is used to flavor the noodles and toppings rather than being an integral part of it.
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!