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!

Step 1: 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.

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.

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.

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!

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!

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!

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.

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.
<p>Wrong, around here the packs of ramen are 58 cents each. That's actually WAY cheaper than making my own.</p>
<p>High quality pre-packaged ramen noodles are more than 58 cents. Sure you can buy the cheap ones but you get what you pay for.</p>
<p>This is a recipe for normal egg pasta. Ramen noodles are made with alkaline water. You can use baking soda baked in an oven for an hour to convert it from sodium bicarbonate to sodium carbonate which is an alkaline salt. You won't get the right texture and color without this alkaline salt.</p>
Can the dough be refrigerated overnight or will it ruin the consistency?
<p>I was too nervous to try, so I just made all of them and refrigerated the leftover noodles (had too much dough to eat all at once). They just needed to be re-boiled for a couple seconds the next day. I apologize if this isn't a helpful reply.</p>
<p>Looks yummy...</p>
<p><a href="http://bit.ly/1LXrSJY" rel="nofollow">http://bit.ly/1LXrSJY</a></p>
<p>mmmm delicious! Thanks for sharing!</p>
<p>I can get instant ramen for 19 cents per pack, but it has way more sodium than homemade. </p>
Japan, home country of ramen? HAHAHAHAHA!
Yeah Japan is the home of ramen. Lamian (Chinese ramen) is what it is based off of but isn't the same
<p>My noodles turned out thicker than i wanted them to but I'm sure I'll get better the more I practice. I grilled some meat and boiled an egg while waiting for my dough to rest. </p>
<p>Totally on my list!</p>
<p>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.</p>
<p>more less you made yours alittle spicy </p>
<p>homemade is alway better for you then store bought</p>
<p>Even though it lacks the baking soda, it's still much better than those packed foods.</p>
<p>very excelent</p>
<p>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. </p>
<p>How much baking soda would you add to this recipe?</p>
At LEAST half a teaspoon <br>
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.?
instant packet cost 16 cents, and is ready to consume in 3 min, so its kind of a bad comparison
Maybe price wise but seriously, taste wise, health and wellness wise it is incomparable. <br><br>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!
<p>too much salt throw out the flavor packet and do your own thing to expand the nutrition.</p>
http://www.huffingtonpost.com/2012/02/09/ramen-digestion_n_1263825.html <br> <br>Go read that and tell me if the cheap crap is still worth it to you.
<a href="http://www.huffingtonpost.com/2012/02/09/ramen-digestion_n_1263825.html" rel="nofollow">Homemade vs store bought ramen&nbsp;</a>
I'm not sure they realize that chewing is part of the digestive process.. <br> <br>Whole ramen noodles vs obviously chewed home made noodles. <br> <br>And some how that is suppose to equate to 'death by preservatives' or whatever their over all argument is. <br> <br>..Seriously guys? -_-
this is much more tasty and healthy, because you dont know what they put in the instant packets.
where the hell are you gettin ramen 16 cent?you need to hook me with that store<br />
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. <br /> BUT the time is still a huge difference. <br /> still though its nice to see how its done from scratch. <br />
<p>this was tasty made the noodles with ap flour added some garlic shredded pork butt some sweet peppers. Yum.</p>
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.
<p>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.</p><p>Here is the exact recipe:</p><p>18oz pork (It calls for pork chuck or loin but I use chicken breasts instead)</p><p>salt to taste</p><p>Water</p><p>1oz ginger</p><p>1 leek, cut into 4inch lengths</p><p>1 teaspoon of sugar</p><p>2 tablespoons of Japanese soy sauce (I use Temari sauce which is a Japanese soy sauce and can be found in most Asian stores)</p><p>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.</p><p>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!</p>
<p>I have always been able to rely on the kindness of strangers<br></p><h3>Tonkotsu Ramen Broth</h3><p>http://www.seriouseats.com/recipes/2012/02/rich-and-creamy-tonkotsu-ramen-broth-from-scratch-recipe.html </p>
<p>Have you tried using Kansui?</p>
<p style="margin-left: 20.0px;">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 <br>Sauce:<br>http://www.nytimes.com/2010/09/15/dining/15curious.html?_r=0</p>
<p>Baked Baking Soda then?</p>
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
<p>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.</p>
<p>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!</p>
<p>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. </p>
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!
<p>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!</p><p>I made a pork, onion, and brussel sprout ramen. It was tasty!</p><p>Thank you!</p>

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