How to make REAL Japanese ramen from scratch

Picture of How to make REAL Japanese ramen from scratch
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.

Picture of 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.

Step 4: Rest.

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The dough needs to rest before we stretch it, otherwise it will not make nice thin noodles.
Put it in a damp cloth and find something to do for at least 30 minutes in the summer, up to 2 hours in the winter.

Step 5: Stretch it!

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Take the dough ball and (if you are making a double or triple portion of the recipe) break it into a single portion (Otherwise we'll get a massive dough circle). Sprinkle some flour generously over the dough, take a rolling pin or roller and start stretching it. I suppose you could use a ravioli dough stretcher thing too, but I don't have one of those.

If you can, get it to about 1mm in thickness. If it starts sticking, get some more dry flour onto there.

If it starts springing back to its original shape, let it rest for a minute or two.

Step 6: Cut the dough!

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Get the sheet of dough and put it onto a cutting board so you don't damage your counter. Spread flour LIBERALLY on the surface, because if it starts sticking when we cut it, our ramen will be ruined. Fold it two times in the same direction, each time spreading flour on the surface. finally, get some flour on the top. Don't worry, all that loose flour will wash off when we boil it, and the flour in the water will keep our noodles together also.

Once it is folded in a strip, start cutting it. A wide square knife is best, but any knife will work as long as it is big enough.

Periodically spread some more flour. It won't hurt anything and it's best to be safe rather than sorry.

Once you have a pile of cut noodles, toy at them with your fingers to unfold them. toss them around with some more flour, just be careful not to break the noodles.

Step 7: Boil it!

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I hope you got some water boiling already. I always forget. Anyhow, once the water boils, salt it, then sprinkle the noodles into the water. if you dump them in, they will stick. Mix the noodles around with chopsticks.

As long as the water is hot enough, they should start floating.

I usually boil them about 4 minutes, depending on how thin I got the noodles. The best way is to just taste the noodles and drain them when they're just soft enough. You can also boil some vegetables or meat with the noodles to heat them up, just make sure to not cool the water down too much when you put them in.

Step 8: Add some soup and eat.

Picture of Add some soup and eat.
This is the part I myself could use some help on. I just mix concentrated chicken stock and soy sauce (or miso), but if you're desperate you can use the flavor packet from instant ramen or something. Do not just use soy sauce or miso without any stock, because it will taste like crap. And for the love of god, do not use tomato soup or any of those American concoctions.

If you make or have your own stock, then yes, just the stock and some seasoning will work perfect. You can also make tonkotsu soup with pig bones, but that amounts to about a day of simemring and reducing, something I am too lazy for.

Spinach and Chinese cabbage (hakusai) both go great with ramen, as does most kinds of mild meat.You can also add corn, peas, or any other manner of frozen vegetables. Eggs also go will in the soup, hard boiled or mixed in.

Finally, let us examine the price. The eggs, flour and salt should come to no more than 50 cents. Depending on how much you spend on your soup, you should be able to get a decent bowl of ramen for about a dollar in ingredients. Not much more expensive than a instant packet! You can, of course, really go crazy on the condiments.
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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?

GarrettC11 month 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


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!

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

Tonkotsu Ramen Broth

tgvoss2 months ago

Have you tried using Kansui?

Phoghat tgvoss1 month 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

tgvoss Phoghat1 month ago

Baked Baking Soda then?

sclements31 month 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

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!

reeseblalock2 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!3 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!


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.

MichaelC243 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!

PriyaA14 months ago

is there substitute for eggs??

SophiaL2 PriyaA14 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!

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

JemsF5 months ago

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

davidbarcomb5 months ago

Great tutorial. I would definitely try this!

VanMeterDr5 months 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.

veryverybary5 months ago

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.

MENEATER5 months ago

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

skshockley5 months ago

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

MarleneT15 months 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 Benmo696 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!6 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.

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.

gezkigibel6 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.

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