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How to make REAL Japanese ramen from scratch

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Picture of 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

Picture of 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 2: Combine.

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Mix the dry ingredients, make a well in the center, and beat the eggs and water inside.
Then slowly combine the ingredients together.

Step 3: Knead that dough.

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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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carleton.fisk.7 made it!8 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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more less you made yours alittle spicy

BruceP25 hours ago

homemade is alway better for you then store bought

skshockley2 days ago

Wrong, around here the packs of ramen are 58 cents each. That's actually WAY cheaper than making my own.

How is there no mention of baking soda being added to the noodle dough??? It is the KEY component that by altering the Ph of the dough, gives the ramen noodles their unique texture. These are just egg noodles.

How much baking soda would you add to this recipe?

At LEAST half a teaspoon
Stanley9741 month ago
This is NOT a ramen noodle this is your basic egg noodle. A ramen noodle has no eggs but is basically flour,salt, baked baking soda (foil lined baking tray at 250* for 1 hour) and water. When you make this noodle, it is a REALLY eggy noodle. If you want a actual ramen noodle, make one with naked baking soda.?
Maybe price wise but seriously, taste wise, health and wellness wise it is incomparable.

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!

too much salt throw out the flavor packet and do your own thing to expand the nutrition.

I'm not sure they realize that chewing is part of the digestive process..

Whole ramen noodles vs obviously chewed home made noodles.

And some how that is suppose to equate to 'death by preservatives' or whatever their over all argument is.

..Seriously guys? -_-
ajocys osgeld3 years ago
this is much more tasty and healthy, because you dont know what they put in the instant packets.
REA elxia4 years ago
when K mart was here, they sold it 10 cents each. we used to buy them by the shipping box full.
I've seen it at wal-mart.
i don't know where you're from but here in the usa they're 15 -20 cents a pack..... btw neryam, good instructable i think ima go makes some now....
Im from usa ...mabye its because i get mine from post
when i get mine i either get a 12 pack from walmart for $2 or a 6 pack from dollar general for $1
you can get the better versions of the instant packets that would be better to compare at .99 to $1.49.
BUT the time is still a huge difference.
still though its nice to see how its done from scratch.
JerryL71 month ago

this was tasty made the noodles with ap flour added some garlic shredded pork butt some sweet peppers. Yum.

GarrettC13 months ago
Add some soup and eat?????? No the broth is the main part of this. The noodles are easy. The broth is the key when it comes to Ramen.

I make Japanese ramen whenever I can with a recipe I found in a book specifically made for Americans who were acclimating to Japan tastes and culture. The broth recipe is very simple and you can cook it for anywhere to a few hours to thirty minutes, which isn't all that long and you can leave it alone on simmer while you do something else.

Here is the exact recipe:

18oz pork (It calls for pork chuck or loin but I use chicken breasts instead)

salt to taste

Water

1oz ginger

1 leek, cut into 4inch lengths

1 teaspoon of sugar

2 tablespoons of Japanese soy sauce (I use Temari sauce which is a Japanese soy sauce and can be found in most Asian stores)

Basically you take your meat, ginger, and leeks in a pot or deep pan and fill it with water until the meat is covered. You simmer on a low heat until the meat is softened, and remove the meat. Then you drain the broth into a bowl to remove the ginger, leeks and other debris and there is your broth.

I normally use this broth to warm up whatever vegetables I will be serving with it, normally I use carrots, bean sprouts, bok choy or fresh spinach, portabello mushrooms (I don't suggest the white mushrooms as they don't really have a flavor), and sweet pea pods. Warm up your veggies, slice up some of your meat, cook your noodles to serve and place it all nice and neat in a wide bowl. I like to serve it with boiled eggs cut in half and chopped spring onion. ^^ Delicious!

Phoghat GarrettC13 months ago

I have always been able to rely on the kindness of strangers

Tonkotsu Ramen Broth

http://www.seriouseats.com/recipes/2012/02/rich-and-creamy-tonkotsu-ramen-broth-from-scratch-recipe.html

tgvoss4 months ago

Have you tried using Kansui?

Phoghat tgvoss3 months ago

Kansui makes the flours alkaline and turns the noodles yellow, Baking soda can be a substitute, and the noodle will not turn as yellow, but it improves the taste and texture in almost the same way
Sauce:
http://www.nytimes.com/2010/09/15/dining/15curious.html?_r=0

tgvoss Phoghat3 months ago

Baked Baking Soda then?

sclements33 months ago
Cool! I'll be trying this in the next few days. I'll let you know how it goes.
I'm a 13 old American who loves Japanese cuisine and I once made ramen from scratch and begged my mom just to get narutomaki. I always wanted to get away from instant ramen and make my own noodles. So now that I have a Good recipe to work from I'll upgrade my ramen next time
carol.emory.93 months ago

When you boil the waters during your ramen making steps, throw a piece of Kombu in there instead of the salt. It will make all the difference in the taste.

My younger brother is 11, and just like me he adores watching anime and learning about the Japanese culture as a whole: today he was super bored and I suggested we make ramen! the noodles came out to be a bit thick but we had a lot of good flavor and plenty of vegetables and overall had a lot of fun kneading the dough,( he ended up teaching me more about that than I did him!) This is a great idea for the kids but can get a little bit messy. We ended up making quite a bit too much so I may update on how long the noodles last, but thank you for this recipe!

reeseblalock4 months ago

I have made my own pasta noodles for some time, and have never used semolina, and they taste great. I used my spaghetti nests I recently made with Pamelas Artisan Flour (GF rice flour) and basically the same porportions as mentioned here, only I mixed in stand mixer and cut with pasta attachemnt, and it was great.

I KNEW this could be done from scratch. This is very similar to how my Mom taught me to make home made noodles, we just don't knead it as much and cut it thicker, more like dumplings than long noodles. Thanks for sharing!
williamrlazenby made it!5 months ago

Great tutorial! The technique of folding the dough to cut it was awesome. I have read multiple how-to's on making pasta and not one ever mentions that!

I made a pork, onion, and brussel sprout ramen. It was tasty!

Thank you!

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as far as broth, it's easy. eat some meat. chicken, or preferably pork(i like pork broth ramen). meat with bones. eat the meat, keep the bones. For pork broth, could maybe use pork chops, but pork ribs, or something with a bone (hell... just go to a butcher and get a ham bone) and add few cups of water, rough chop onion, maybe some garlic, salt pepper, butter and let it warm. you kinda want it to sit at just below boiling for as long as possible. breaking the bones will let more marrow out into the stock, when done, strain off the solids... can freeze stock in tupper ware, or keep in jars in the fridge(maybe a week) --i find making the noodles much more impressive. stocks/broth are a cinch. all you need is a bit of time.

MichaelC245 months ago

This is basically just homemade egg noodles, but bonus points for being good and thorough instructions, better than the egg noodle recipe I've been using.

But to make it really authentic-tasting, don't forget the MSG! ;-)

This. is. AMAZING. Thank you!

PriyaA16 months ago

is there substitute for eggs??

SophiaL2 PriyaA16 months ago

You can use the method with kansui/lye water/梘水 instead of eggs.

The recipe would be: 2 cups bread flour, 1/2 cup warm water, 1 tsp kansui.

Flax seed and water together will give you the egg substitute you need. I think it is a 1 to 1 ratio with water to flax seed. Stir and let sit for 5 minutes then add to your mixture.

"Vegans know best"

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!

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