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!

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.

Comments

[philbert1]

The author's remarks about Ramen in the US being unhealthy and carcinogenic is unfounded. The gist of this recipe is how to make noodles . . which, in and of themselves are just a starchy filling . . not necessaritly healthy as a food choice by itself. . . and then salt and bouillion as additives for the mix, are not healthy either . . A cursory search online can give you recipes on how to make noodles . . nothing special here . . the most important thing for a healthy and delicious Ramen is ingredients . . the author suggests just tossing a flavor packet from one of those Ramen packages included in the cheap Raman . . well . . for everyone's information . . that is the unknown factor in store bought raman and is the carcinogenic part if there is one . . it'd be nice if the author was teaching people how to make a flavorful ramen and healthy one by instructing on how to prepare and add meat and vegetable ingredients. . . too bad. . this is just a recipe to make noodles. You'd be better served to buy noodles pre-made and learn how to prepare ingredients.

[jkerchelich]

Homemade vs store bought ramen 

[whitephatt]

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]

this is much more tasty and healthy, because you dont know what they put in the instant packets.

[Inquisitively]

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!

[REA]

when K mart was here, they sold it 10 cents each. we used to buy them by the shipping box full.

[superMacaroni]

I've seen it at wal-mart.

[speeddemon92]

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....

[elxia]

Im from usa ...mabye its because i get mine from post

[speeddemon92]

when i get mine i either get a 12 pack from walmart for $2 or a 6 pack from dollar general for $1

[toaster769]

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.

[barneytomb]

High Gluten flour is bread flour.

[pangel1]

Watching Naruto made me want to learn how to make it. Wish I had chop sticks though.

[Kakashi-senpai]

Yeah totally.Watching Naruto makes you want to eat ramen...I don't want to make it 'cause it's going to be awful-.-But I really wanna go to a Japanese restaurant.

[jkerchelich]

give it a try, i have horrible cooking skills and mine still turned out alright

[Duhamhim]

240 I find it very difficult watching Naruto without Ramen now
I'm going to try and make it
your local Chinese food store has free chopsticks but they're Chinese chopsticks not Japanese

[sharvey6]

Ditto!! I'm watching eps 213 now ^_^ I can't wait until the entire Shippuden is English dubbed! So far I have eps 1-90, but I know there are more.. waiting is such a PAIN! -_- I want to visit Japan and taste REAL ramen!! But until then, I think I'll try to make this.. ^_^

[cyingling]

hey me 2 LOL

watching episode 198 right now

[Kakashi-senpai]

Watching episode 100 Shippuuden right now.^.^

[shadow619]

i was wondering how many servings and calories were in this

[maeloulou]

i make two servings with one dough but you might use it as a single serving, it's a bit small for two servings but i put so many things in my broth, the meat, eggs and veggies really compensate for it!

[pavo6503]

Naruto? Never heard of it. This is almost the exact same recipe for pasta my great grandmother taught us. She was from Italy, but I guess they learned how to make pasta from the Japanese. whatever, it tastes great and you can get by on a single serving. Small world...

[cosborne3]

Yeah, not to step on anybody's toes, but I personally feel you're not missing much with Naruto. It's an anime about ninjas...And kunoichi, for those who don't know, that's the term for women trained in ninjitsu. Not a fan of the show. Don't flame me for disliking it.

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.

[maeloulou]

I actually made mine curly by mistake, i simply left them out a little and they dried while being all tangled together and when i cooked them they kept that kinda curly shape! I'm sure if you place them so they are curly and let most of the moisture evaporate before you cook them (or place them in your fridge or freezer) then they'll remain curly after being boiled!

Let me know if that worked!

[Thekiller578]

try curling the noodles before you boil them, i noticed that they stay the same when you boil them, i could be wrong but its my guess

[maeloulou]

OMG I tried this recipe weeks ago because watching naruto made me hungry and kinda curious about ramen.
Now i've become addicted and my friends are pressuring me to give them some broth + ramen noodles for them to bring home! ( -_-')
I am a student and all my student friends seem to no longer want instant-noodles because i was nice enough to invite them over to try something else!

[ElvenChild]

Could you use the same dough to make udon noodles?

[maeloulou]

first time i tried this recipe i cut it too thick and it became like udon noodles when i boiled them so i guess you could use the same dough yes...

[RaynoGernsback]

Nice noodle recipe! In terms of from-scratch broth, I used to live in Yokohama where they are crazy about pork bone broth, seasoned with salt. I make a big batch of this tonkotsu stock every now and again, then freeze it in one-bowl portions. In other parts of Japan, they add kombu (kelp) or toasted dried fish to the stock. In frozen Hokkaido, they use miso and lard. I think it's best to kick it old school:

Take some pork spare ribs and place them in a heavy pan. You can add the outside layers of some leeks (welsh onion) if you like. Cover with water and bring to the boil. A grey scum will rise to the surface. Dump the water. Cover again. Dump. Cover a third time, reduce the heat and put a lid on. Leave it blipping away for a few hours. Remove and discard the pork, then strain the stock. Season with salt. Add cooked noodles, boiled eggs, blanched spinach, shredded leeks, nori sheets and/or thin slices of roast pork.

[priya12992]

This recipe is awesome....for the broth this is what I did:

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!!!

[OrganicJunkie]

This sounds delicious! I think I'll have to try that this weekend

[madtown_jeremy]

This looks fabulous! My daughter and I LOVE ramen and lately I've started picking up the more expensive brands like Shin Ramyun, Ichiban and those rockin' Mama noodles, but I can't wait to make them from scratch with some home cooked stock. Thanks so much for this!!

[asiantortoise]

I love Shin Ramyun! This might be a bit of a challenge for me but i think i can handle it :)

[Chris01125]

how did you mix them together? like, what did you use? a fork? your hands? cuz yours is really yellow and mine always turns a yellowish pale white, and theres alot of left over flour

[oddzerozero]

the color difference might be due to the difference between the kinds of eggs you use. in japan they have fresher higher quality eggs then most people do in the usa. though now a days you can get our hands on free range eggs, it's even better if you can get to a farmer's market and get farm fresh free range. the yolks are a a very bright and rich color, almost orange.

[andross]

Yolk color has little to do with egg freshness. The yolk will actually appear lighter with fresher eggs as the albumen clears with age. The chicken's diet affects color most. If you feed a chicken nothing but white corn, the yolk will be almost white.

[sergeant82d]

I'm sorry, but that's not quite entirely correct. We raise chickens (along with Geese, Ducks, a Turkey, Cows, Pigs and two large gardens... Sheep are next!), and the albumen is the egg *white*... the yolk on our (free range) chickens are much much darker than any commercial egg. And the flavor is vastly better also.

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.

[DGP_Maluco]

Well it depends, if you buy eggs from a supermarket, the eggs turn out more pale, white, if you raise chickens you can be sure they will turn out yellow! Its called the difference between "homemade eggs" and "store eggs" how we call it in our language ;D (Portugal)

[felows]

your suppose to use your hands :] 

[DGP_Maluco]

Well, like most outside the cultural country's that do have ramen, in mine we don't, I never tried it but I really looking forward to try it, just made the first steps it wen't as described! Awsome, its resting now!

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!

[yurkneko]

can i add water chess nuts/i like them a lot

[shörng]

how many servings is this recipe?

[bbrigadon]

depends how hungry you are, and how much noodle to broth you are using, but this seems to be enough for about 3-4 servings with a lot of noodles in the broth for me and my family.

[bbrigadon]

I know this is necro, but good recipes last forever.

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.

[TheRamenRater]

This looks like a good plan of attack. However, I think this is a little too ordered. I think everyone has their own take on how tro do ramen. It's noodle soup after all. I review instant noodles from all over at www.theramenrater.com and have found they can be really anything.

[GiveMeTea88]

I made them too thick and they are like the thick noddles my family makes for holidays. You know the doughy kind they put with thick gravy broth. Though I put it with RedHot sauce, Italian seasoning and bacon seasoning. nomnomnomnom Better my way, in my opinion. haha

[GiveMeTea88]

I watched PowerPuff Girls Z: the Way of the Noodle episode and it made me want Japanese noodles really bad!

[cnapier]

I'm 15 and pretty bad at cooking from scratch, but after seeing this, I really want to have a go at making ramen! ^ ^
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

[csoler]

after watching that show, I add hard boiled eggs, cabbage, and other mixed vegetables to the instant ramen... still can't stand the after taste of the instant soup tho.

[markf]

My girlfriend is allergic to wheat, so I tried making this recipe gluten-free. It worked great!

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!

[tippy6]

Here's a tip: let the egg come to room temperature first. Don't use cold eggs right out of the fridge.

[Doubleosix]

Mine came out way too thick: like udon lol

So I bought a pasta roller today!


Thank you for showing us how to make them they taste great!

[Ranmalover2000]

Thanks I always wanted to try this
^ -^

[pangel1]

Awesome! I always wanted to learn how to make authentic ramen. Now I shall surprise my love with this recipe!

[Luckyrabbit17]

I made this last night and if was flipping AMAZING. I did not think it was going to turn out well .. but it surpassed my expectations! Awesome directions!

[HOLYSTANG_95]

How much salt should I add for one portion?

[KnightTemplar]

Thank you for this recipe! It was very good!
I was sick and we had not bought more packet ramen noodles, so I decided to make these. I ran out of white flour though, and had to use about a quarter whole wheat flour. it had an interesting texture, but it was still quite good.

[nthomas4]

TeeHee. I had a lot of fun cooking this and it turned out pretty well, no too well and tasted soooooooooo gooood. I played around with the soup stock adding crushed ginger, garlic, leeks and a few other things. In addition with other ingredients it took a while to cook but was worth the wait. I really don't think i can pick up a pack of instant noodles and compare the taste. Thanks for posting.

[felows]

dang it i dont have any chopsticks :[ 

[Iridium7]

 just go to your local asian restaurant and rob them of their chopsticks. thats what I do.

[vtovar]

yah they have enogh chopsticks just dont do it at midnight/ and wow i think i'll try the recipy it already sounds delichios from the coment and the picurs realy help thx :D

[parnold2]

tasted really good

[vhansen]

i have wanted to try this scence i startde watching ranma i want to tryit

[Taigatoradora]

my egg didn't stay in the middle it kept going over the pasta, but it still turned out good :D

[criedel2]

the egg is a part of the pasta

[eklp]

Well right now im letting my ball rest, but im super excited to see how this turns out I absolutely love ramen noodles. Over all really great step by step instructions im not a very good cook but so far everything is happening like u said

[SoFarSoAverage]

It tastes great! :) but mine is super thick compares to the pictures. I guess it takes practice. lol

[siva_yeend]

Thank you for showing me this it is so easy and they are very cheap and tasty aswell.

[piperjon]

Brilliant! If I knew how easy this was, I'd likely always have made my own ramen. And the choices! I would think that some of the different soup stocks in Vietnamese shops would make for very interesting and unique bases from which to work.

Question: Is this a recipe that could be used for pulled noodles as well? My thought would be to fold and pull, fold and pull, each time dusting with corn starch, much the way one does to make dragon's beard candy (also fun!). Would that work? If that's an awful idea, perhaps an 'ible on how to do pulled noodles?

Pj

[DanYHKim]

Excellent work! Really de-mystifies the process of making the noodles. One of the things I like best about Instructables is that it makes me think I can actually do these kind of things. The pictures were great, especially of the consistency of the dough ball, which is always a mystery to describe. Much better than trying to figure out what an author meant by "wet but not too wet". I'll have to try this weekend!

[cherry6goddess1]

Thanks for the recipe and ideas for soup. I love ramen but can't eat store bought because I can't eat gluten flours so I'm excited to try this with other flours!

[DanYHKim]

There are "rice stick" noodles, which need to be more carefully cooked. Also, there are thin, transparent noodles made from mung bean. They don't have the same feel as wheat noodles, but they will work. Also, there are buckwheat noodles, but they may have some wheat in them as a binder, I can't remember.

Of these, the rice noodles may be the best in soup. The transparent noodles are nice when cooked, then drained and mixed with cooked vegetables and meat. There are some nice Korean dishes based on this.

[amiwa]

hiyaa everyone ..!!
i'm reaaallllllly exited to make my own noodles ><
but i have one tinsy winsy problem -__-
i don't know how to make the soup ,, see i went to malaysia twice and i ate ramen at a place (not a so fancy one) .. ok my point is i want that taste ,, it was kindo weird i dunno how to say it but it was soooooo yummy *drooling* hehe
so can anyone pleez give me a recipe for a REAL ramen soup (any meat is fine exept pork pleez)

[shantinath1000]

Simmer a bit of ginger, green onion, and garlic in a can of chicken broth, add chopped mushrooms if you want or shrimp, or bits of fish, or chicken, or beef or pork or tofu... you get the idea- for a more Vietnamese flavor add cilantro , green onion and maybe some star anise if you have it.. a small amount of soy sauce ( or fish sauce) and chopped chilli are nice additions as well. Mix and match as you want. No hard and fast rules on this. Enjoy!

[Taigatoradora]

i used a can xD

[aricshow]

I ended up using a can too because of this comment (thanks Taigatoradora). Works well if you're in a bind but beware the lip bevel bit of the can likes to cut in to the dough.

Recipe is great, the prepackaged version hardly compares. I paired this up with the "Egg and Mushroom Ramen" instructable by guarana (with a few non-vegetarian twists) and it turned out great. Was a lot easier then I would have guessed.

Thanks a ton Neryam, good job!

[Marthroy]

Haha I did to

[TerraTempest]

I recommend cutting it with a pizza roller. :D

[andross]

I apologize for sounding harsh, but these are not ramen noodles. Ramen noodles are pulled, rolled and cut noodles are udon. Both delicious, but not quite the same.

[jkozanecki spencer]

Actually,
Ramen noodles, like chukamen or chuka soba and udon are in fact done as instructed above. The noodles like lo mein and similar Chinese noodles are pulled.

[cÜpcake_qÜeen]

looks good, can't wait to try it!

[mizzoumike76]

Thanks for this. I lived in Japan for a year, and yes, real ramen is amazing! I was there for work and not necessarily out of love for Japan, but the place grew on me after a while. Now I live in Kosovo, and I am going to try this recipe tonight for dinner.

Let us also say ramen should never be eaten with anything but hashi!

Many thanks.

[rambo2225]

I want to ask what the difference between ramen and italian noodles?? I made homemade fettuccine the other day and the ingredients are the same and method is the same too.. but they taste different..

[gfogle]

regarding the color question, it's also possible that the camera and the lighting in the picture could affect the color. i have a terrible time with my camera, personally. we made this recipe tonight and it was fantastic, thank you for the recipe!

[lucek]

Oh I forgot. I skipped the knife in step 4 in favor of a pizza cutter and it worked like a dream.

[lucek]

I tried this.
Put the cooked noodles in some chicken stock with a little seasoning salt and some frozen mixed veggies. very tasty.

[Kataze]

 What does resting the dough do? How will I know if I haven't waited long enough before continuing?

[Larzid]

when wheat flour gets wet long chains of gluten protein start forming, whish is why doug guets sticky and elastic, as you kneas you begin stressing the long chains of protein and the dough looses its stikiness, but it gains a lot in toughness and springginess, therefore if you try to roll your dough it will shrink back and it will take a long time to get to the desired thickness/shape, if you let your dough rest it will release some of the stress on the protein chains and make the rolling of the dough much easier, the best way to test your dough will be to poke it with your finger, if the hole kind of springs back in a few secons its still stressed, there is no harm in over resting your dough.

on a side note, when making bread you want to use rested/relaxed dough, but for noodles the more stressed the dough is, the better texture you get in the final product, it's a good practice to let the dough rest, as you will be adding more stress when you roll your dough, but wastre no time between rolling it, cutting it and cooking it.

if you dont let your dough rest nothing bad happens, you'll just have a harder time rolling your dough as it will be springging back on you all the time, but it is posible with a pasta rolling machine or a rally heavy rolling pin.

[Kataze]

Ah, makes much more sense. Thanks!

[Strout13]

If you want to Double the dough...do you literally double all the ingredients...so instead on 3/4 flour you make it 1 1/2 and instead of 1 egg you put 2 eggs or what?

[Ikkalebob]

Brilliant instructable! This is by far the nicest thing Ive ever cooked myself, well done!

[Sami079]

I put mine loosely in two damp paper towels and it worked, too. :D

[Sami079]

This is a great recipe! I got it right my first try!! Very fun and easy Instructable! :D

[s.cloud82]

instant noodles have too much wax and our liver takes 3days for it to digest. so why not go for the healthy one instead of the fatal thing in the long term? I think im going to make one on my own.i like doing things from scratch.l =)

[tendercombo]

Um...no.

http://www.snopes.com/food/warnings/noodles.asp

[s.cloud82]

phewwww....... thanks for that link, now i can eat noodles i so loved, without worrying. but then again, too much of almost anything is almost always bad. aye?
hmmmmmm.... .... . ..maybe with lots a veggies and variety.
anyway, thanks for the comment.

[bambiko]

lol i made it and now i got no $$ for meaty things x.x guess ill have a hotgod

[vandal1138]

mmmmm hotgod! *I have noticed my string of smart assed remarks to numerous folks on instructables. This is my nature. If i say something smart assed to you, its a manner of endearment. Do not be offended, and if you are, well, deal with it.

[k_man93]

 ↑ this

[vandal1138]

what about it?

[W trouble]

5 times mor delishious than the pakaged junk

[Tombower1989]

I love the instructable and used it quite a few times because the maruchan noodles give me a headache, i would love to know how you slice the noodles so thin? Thanks and keep on instructing

[jakeet559]

this is great i made this now im sad becuse nothing will ever tast the same

[Komoto]

Thank you very much. ^^

[REA]

might i suggest watching anime while the dough rests? lol

[lilgamoma]

Thank you so much for posting this recipe! :)

[momopeach12]

how is yours so thin?

[VesnaVK]

@momopeach12, I don't know how neryam did it but if you have a pasta roller you can use the fine-noodle cutting attachment. That makes it even and easy. I have a heavy-duty steel hand-cranked one built like a tank. I don't use it often but it's worth the pantry space because it is SO much fun when I do.

[kira infinity]

How many servings does this make?

[tinuviel949]

Read the ingredients on the 16 cent noodles, & when u get to the part where it says monosodium glutamate-take the time to look it up-its listed #4 on my fave extra spicy korean ramen. Many grateful thanks for this!

[code-of-conduct]

I really like this im gonna make it right now

[oddzerozero]

i will add my recipe for chashumen, and i think i will reference these noodles! thanks.

[xboxmods]

I just tried making this and it tasted okay. The noodles were a little thicker than I wanted them, but that was my own fault. Also, the noodles had a kind of strong taste, could this be because I forgot to salt the water halfway through?

[Bokiniki]

Your Ramen is delicious.

[jonsathan1]

dude, that is the best ramen ever!  And it is so simple, I did it perfect on my first try! THANKS!

[gamaster]

how long can the ramen noodles go without being cooked

[Taigatoradora]

taste fasinating!!!

the noodles are chewy and I used an instant flavor pack D; but it taste great!

[Taigatoradora]

D; I'll wait 1 hour because it's spring time so I thought I'd be in the middle of waiting time.

I hope it turns out delicious!

[Taigatoradora]

I dont use bleached all purpose flour, my mom buys grain flour, I hope thats ok :o

[Taigatoradora]

YAY! I'M HAPPY I'VE FOUND THIS. i'm following every step without changing anything, i want authentic ramen. packed noodles just doesnt do it for me.

[gakusei]

The ramen looks very good. Nice, rustic Japanese food. But.. hot dogs? How does that taste?

[k_man93]

 the regular, processed crap... not so good. if you read the ingredients, it makes you kinda sick

[lollerskates]

Do you know if there is any substitute for egg whatsoever?
My friend is seriously allergic, and he really wants to try ramen, all he's had is crappy packaged brand ramen that didn't already contain eggs. I was gonna surprise him with a bowl of ramen I'd made.
If there is anything that can be used in lieu of eggs, even if it doesn't taste quite as good, please tell me.
Thanks a lot!

[Una]

Try a flax seed egg substitute. Just google flax egg substitute and you will found a lot of recipes. Seems that it will work. I use it all kinds of baked goods, and cooking. It will also add fiber, and protein.

[Moh Counte]

Try one of these methods.

I've used several to good effect, but never in noodles.

[Mr. Brownie]

Ask if it's just   egg by itself, or if the egg is baked in is okay? Because if it's the first, he is probably okay, because a lot of processed food contains egg.

[TheInventor1997]

 nice recipe, but i was hoping to make the stuff you pull can i pull the dough instead of cutting it?

[Crazy_Alaskan]

Just finished my first batch they are freaking awesome XD, made a soy vegtable soup to go with. Amazing stuff bro.

[skolljumper]

This recipe was great.  I had a little trouble rolling it out, but that's because I didn't flour my wood cutting board enough, so it stuck to it.  I like the chewiness of the noodles.  Thanks for the instructable.

[felows]

lol do not use tomato soup or any of those American concoctions  !! word up :D

[felows]

i always had the feeling that i did something wrong until i read this part... no wonder why my ball was so freaking small... *don't think this the wrong way* 

[yukaima155]

lol, what would be the taste of the soup

[miyuyamazaki1616]

yay!!! I can't wait to try to make this!!! I'm gonna invite over my group of japan obsessed friends and we'll have a ramen party BWAHAHAHAHAHAHAHa......i'm 16 don't judge me :P

[Cloudnerd]

Haha love the enthusiasm kid, make a nice broth too! it'll keep you and you friends busy all day! here's what I did :D I'll just give you my broth recipe lol 4 spring onions 3 in of fresh ginger root, quartered raw bones from two chickens, (or the pork shoulder bone) 1 large white onion quartered 4 garlic cloves, peeled 1 large carrot, roughly chopped 1 egg shell 1/2 cup of sake 4 tbsp shoyu 1 tsp salt ********************** bruise the spring onions and ginger by hitting them with the side of your knife pour 6 1/4 cups of water into a wok or soup pot and bring to the boil add bones, keep them boiling until bone color changes from red to brownish, discard the water. keep the bones, boil 9 cups of water, bring to the boil, add the bones and the other soup ingredients, except for the shoyu and salt. reduce heat to low and simmer until water has reduced by half, skim off any scum. strain into a bowl through a muslin lined sieve or what are they called...? cheesecloth? anyway, you'll have some very nice tokyo-style broth! :D toppings can be half a boiled egg in each bowl, menma (yum!) nori, chopped scallions, white pepper, sesame oil of chili oil blah blah blah blah blah lol enjoy!

[vandal1138]

Just pointing out the fact that you are telling a 16 year old to acquire alcohol (sake).

[KittyF]

you can use white vinegar in place of the sake.  it makes the broth more nutritious and flavorful by pulling the minerals out of the bones, and doesn't leave a discernible taste, but does add a piquancy to the broth.  Google bone broth very flavorful.  you'll never use boullion again if you can help it.   Kitty

[TheDevilsRubberDucky]

actually he's simply stating the way he makes broth...

[vandal1138]

....directed to a 16 year old. Not that I care, but my persistant boredom had me trolling the site. Besides, as I stated it was an observation.

[Mr. Brownie]

By boiling the sake (mirin perhaps?), the alcohol dissipates,leaving it alcohol free.

[oddzerozero]

the point vandal1138 is trying to make is, a 16 year old in america can not acquire alcohol legally. hope that clears that up.

[vandal1138]

Exactly.

[TheSweetRevenge]

 I've never made noodles before xD

I made ramen with my friend once, but we used store-bought noodles. ^__^' I'm going to try this :D

[VanillaXtiffy]

Anyone got a recipe for a nice soy sauce broth? My favorite ramen joint got rid of theirs. They brought it back due to popular demand, but you never know what they'll do next. I'd rather know how to make my own.

[radiobath]

Fancy seeing you here. Again.

I was just thinking about a decent soy sauce broth. You'll have to bring some leftovers from Sapporo for me to taste it and see what it has. But my best guess would be beef stock, soy sauce or ponzu sauce, and spices.

We'll try this someday.

[VanillaXtiffy]

Yes we will. I've looked it up before and it's definitely either a beef stock or a pork stock, I forget which. We went yesterday, something was off but that's to be expected. It was still good, just not die worthy. We can tinker with it.

[lkoons87]

You know, I've been terrified at the thought of making noodles thinking it would be too hard, but you've shown that it's really not that big of a deal. I'm going to try it out one of these days. Thanks!

[nbue]

Noodles turned out OK. However, they were delicious. Be sure to cut it as thin as you possibly can....my noodles turned out as fat as udon noodles. But hey, it was my (and my husband's) first time making pasta from scratch. 
I put baby spinach, narutomaki, pork chop slices, and green onion on top. For my broth I used chicken flavor Better than Bullion and shiro miso paste. Next time we are going to attempt shoyu flavor and definitely cut the noodles as thin as possible.

[Larzid]

how about shrimp broth? my wife really loves this. -Fill a pot half to 3/4 with shrimp shells (or shrimp peal I don't know how you call in in english). -Cover the Shells with boiling watter and keep boiling for 3 to 5 min. until a nice cooked shrimp smell fills your kitchen. -Add a little bit of soy sauce and almost nothing of fresh ginger (the flavour of the shrimp is delicate and you don't want to overpower it with soy sauce and ginger). -Strain it and enjoy it with your ramen. I normally add a few shrimps and other sea food as toppings, spinach as vegetable and nori ribbons and scallions as garnish.

[Larzid]

A very important note: Don't use srhimp powder, you will ruin it.

[kmaunder]

Great Instructable. My baby girl loves this food, but I always felt guilty giving it to her because I remember a study done a few years ago stating how it was "dirty" and contained a high amount parts per million of insect and rodent fecal matter. Not to mention MSG, trans-fat, etc... I would rinse the noodles and toss the seasoning packet, replacing it with chicken and beef bullion, onion powder, salt, drop of lemon juice, and a tiny bit of chili powder, or just cumin, or some hot sauce. but still felt that this was not really up to the quality of food I should feed my baby. I think she will like these noodles even better! Still working on the secret sauce though...

[TheDevilsRubberDucky]

dang i wish i didnt know that lol

[downgrade]

The FDA limits on ALL food the insect and rodent compound of foods. Simple fact, food will often be contaminated because bugs and rodents are good at what they do, getting into stuff. Your bread (no matter where it's from) is chock full of bug parts because when they harvest the wheat and grains for it, bugs are accidentally picked up as well, chopped up, and then so small that they are extremely difficult to detect. Neither insects nor rodents are actually bad to be eaten, it's just disgusting in the minds of most people in the world. However some people around the world eat those things regularly on purpose (we eat them regularly oblivious). So yeah, it's gross, but pretty much everything has some bad hidden factor.

[kmaunder]

Absolutely correct! I was spurred to action by the swift clarion calls of "dude... that is a lie." and "Did you even read the instructable?" So I researched further. I found that I am still correct, although Ramen tested lately is much cleaner than Ramen of old. In researching this even further I found that one of my favorite drinks is made specifically from bug parts. So much for Tropicana Twisters. Thanx again to Xanxor, that reply changed my life!

[Larzid]

actually there is a red food colorant made from bugs and is FDA certified. "red M&M's any one?". besides i have eaten maguey worms, grasshoppers and ants before, not bad at all.

[FreshPineSent]

Did you even read the instructable?

[xanxor]

dude... that is a lie.

[kizaruke]

Uhh.. which? Instant broth is really high salt, and federal regulations do allow an amount of insect parts, rodent parts, fecal matter and other nasiating "flavors" deemed unvoidable. I like the broth idea tho, thanks kmaunder

[rayden54]

Right. And the government allows a certain amount of insect parts, etc. in everything, including the flour you used to make the noodles. You get a certain amount of insect parts from breathing. It is unavoidable. Miso paste, soy sauce, and chicken stock all have quite a bit of sodium (unless you buy the low sodium varieties). But, the instructable isn't about making broth, it's about making noodles so that really doesn't matter. You can always use the pre-packaged noodles, and make your own soup.

[RollyJoger]

i just made this and it was freakin excellent best ramen ive ever had made it with beef stock green onions and morel mushrooms million stars rating !!!!!

[vandal1138]

1,000,000 stars huh? I'll wait for you to post them...... any minute now.....

[faceless_one]

Trolling the Instructables comments...You must be bored.

[vandal1138]

I work nightshifts lately, my life is consumed with boredom. Good observation sir / ma'am. How bored are you to comment on my boredom?

[faceless_one]

As bored as you, if not more. Trolling doesn't dissipate the boredom, though.

[EatsTheRamen]

I can't wait to try this!! :D

[ramenmaster]

im finished waiting with the dough im so excited but can you refigerate it cause i cant cook it untill like 3 hours

[ramenmaster]

well im going to start this and im excited.... hmm a milion stars huh must be good. (> *-*)> im a ramen fan!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

[Firana]

Wow! This looks awesome!!! I wonder if we can refrigerate the noodles we don't use to use the next day? I am not so handy kneading dough though, so I will have the baker in the house help ^.' And to the topic of bug parts, at least I get protein in the process!!!

[samuraiboy90]

does the waiting time depend on humidity or temperature or what? because where I live, it's pretty humid all year round, but the temperature changes a lot.

[special_friend]

yum... i love ramen, store bought and real! ^_

what kind of veggies did everyone else use?

i used this asian lettuce thingy.

it was good! drools

[Chris01125]

i used corn :P

[WereCheetah]

corn, now thats good American ramen

[Chris01125]

heck yes it is

[special_friend]

thnx! ill try it now :]
i think i saw corn on one of the wrappers...
*headdesk* so thts wut its for!

[ninjaknow]

you are a great person and i thank you

[Cloudnerd]

thank you for the great noodle recipe, last time I slaved away all day in the kitchen to make the stock only to have it ruined because I used freeze-dried noodles! Now I know better! Thanks again!

[Chris01125]

i am waiting.....this is my first time making. it looks like other people says it amazing :P

[Its Giggles]

So how long doest this take to cook an prepair? . . .
Nvm Im gonna make this anyway =P

[silvercrest]

thank chu !!

[Its Giggles]

Arigato, kore wa sugo-i(e).
Ya thank you. I love ramen and with the irony im half japanese* and didnt find any good recipies. Thanks a million! =D

-M

(*well my mom is full jap and she dosent know how to cook lol)

[popiy80]

if you can't get pdf here is something better 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! step 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 step 2Combine. Mix the dry ingredients, make a well in the center, and beat the eggs and water inside. Then slowly combine the ingredients together. step 3Knead 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 4Rest. 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 5Stretch 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 6Cut 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 7Boil 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 8Add 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.

[Aduah]

I use for my broth: (keep in mind this was for 3 people but in small bowls, so adapt how you see fit) - Chicken Stock (pre packaged) (about, 850-900 ml, i don't measure, lol) - Crushed Cloves of Garlic (3 little cloves) - Chopped Carrots (1 1/2-2 whole carrots) - Chopped Ginger (About 2 cm peeled, give or take how big your root is) - Chopped Asparagus (I used 3 sticks, some people use leeks too, but the asparagus works well for me) - Chicken Breast (1 Chicken Breast, thawed) - Soy Sauce (2 tsp) - Peanut Sauce After that I pretty much just add everything but the chicken breast and let it simmer for 10-20 mins or so. Then I strain everything out of the broth and boil the Chicken breast in the broth. Only boil it enough for the chicken to be done, don't boil it so long that the broth tastes like chicken. The broth should taste more like ginger than anything else. And Voila your done. (and if you like you can put the asparagus and carrots in your soup for some vegis. :) )

[pippintoon]

BESTEST RAMEN EVER! EVERYONE MAKE THIS!

[pchubasil]

Hi, I was expecting the Ramen texture to be similar to the store bought, slightly chewy and curly, but mine didn't come out like that at all. Did yours come out like the store bought or entirely different and you still loved it anyway? I wasn't happy with mine, not sure if I did something wrong.....

[PeaceRabit]

you probably made your noodles to thick. I've done this quite a few times and if they're done right, they have the same texture as the store bought ramen. Next time you make it, if there is a next time, try to make the dough flatter when roll it out. I usually just try to make it a flat as paper.

[pchubasil]

Hi PeaceRabit, Do you follow the recipe to the teeth? If you did something differently, could you share it with me? Thank You!

[pchubasil]

Thank you PeaceRabit, I will now try it again...you've given me hope. I do LOVE ramen, would be so wonderful if can have them freshly made.

[keastes]

finally a recipe for the noodles i've been looking for forever Domo Arigatou, Neryam-sama now, if i can just get my miso right......

[Fizzxwizz]

Whenever my dad makes ramen, (maruchan) he cooks it with a hot dog in the soup/broth! Didn't know that cooking ramen with sausages/meats was something actually done!

[Gid]

Does 3/4 mean 0.75? :)

[mynameisjonas]

yes

[spock155]

I'm trying this in a few days! I will make it and eventually (hopefully) wean myself away from western packed pre-cooked ramen..

[spock155]

-Was eating Nissin brand not Maruchan...-

[ItsMeForAllYouKnow]

Like, cool beans and stuff. My daughter is a fan of all things Japanese,especially ramen. For her birthday, I decided to base some of her presents on this subject, thus allowing her to make her very own ramen noodles from scratch. I bought her a cool bamboo cutting board, a Japanese "Deba" knife (for cutting veggies and what not), a square Japanese slicer, a nice, all-clad, stainless steel, 3 quart chefs-quality pan (expensive lil bugger), and the book "TAKASHI"S NOODLES". As the book has a entire chapter dedicated to ramen, I assumed (opps) it would have a recipe for fresh, home-made ramen noodles. No such luck. In fact, it has been rather difficult finding one. Even online. I can find lots of recipies on how to doctor pre-existing ramen, but this is the first I found covering the making of ramen from scratch. You saved the day, Neryam. Thanks!!!

[Zanethegreat]

hotdogs? oh sausages XD

[blah12344321]

for step 3 you talk about a clean counter ALOT. does this mean you don't put down any flour for the kneading

[moonlovebaby]

Thank you I'm soooo happy that this is up I and my baby love ramen and we are sooo thankful .how to make it was my goal of the day so my baby can enjoy ill note the out come this week its nice to have some one show you how to make the food we love

[kathleenhenri]

Watch the movie Tampopo. It's about the search for the perfect bowl of ramen.

[Oblivious93]

Genius movie. I highly recommend everybody watches it. And as for this recipe, I've never had any ramen that could be considered real in any sense of the word, and really look forward to trying this out.

[Poidawg]

What makes ramen, "true" ramen are 3 factors
The soup, the noodles and the toppings

I would love to see an instructable on making ramen dashi, be it the chicken based or pork based. Most of my relatives are in Japan and every time I visit I hit the popular ramen shops and stands. The soup is probably the hardest to get right.
The replies I've seen here feature "Western" style soup, like chicken noodle but with ramen noodles. "Sounds good though"

*coff* Anyway, I hope someday, someone will post an authentic recipe for one of the many kinds of ramen soups or making the component dashi in the traditional, from scratch (takes hours to make) way. Or... given a few more months of experimenting, I could post one of the chicken and fish based soups. (crosses fingers)

P.S. Instant ramen, the pack type comes in non-fried noodle versions too. No more rinsing (which I find hard to imagine...). Also, depending upon the soup or ramen style there will be spice packets and/or chili oil, sesame oil, green onion (naga negi) oil, etc... Here in Hawaii we are lucky to get a lot of different versions. If you are ever on Oahu, go to Don Quijote and check out the "noodles and soup" aisle.
Aloha!

[Poidawg]

Oh yeah! For toppings... does anyone know a good recipe for Japanese style char siu (the soy sauce based one) If you've had authentic Japanese ramen, you know what I'm talking about. My attempts have always come out too salty and tough...

[MercuryCrest]

This is wonderful; I'm going to try this tonight. For what it's worth, I've always enjoyed the pre-packaged stuff, but I've never made my own before so time will tell if I ever go back to Maruchan. On a side note, does anyone else know if it's a regional thing to get the "hot" spice packet and the little bag of oil too? They sold it like that in Hawaii, but here in Wisconsin it only comes with the standard flavor packet.

[Momzie]

my children love ramen noodles.. so I decided to try this recipe.. it is actually easier than it looks.. took just a few minutes.. and I of course added all sorts of healthy stuff.. like I used homemade chicken broth (I saved from earlier chicken cooking), added chopped cabbage, spinach, celery, green onions, mushrooms, ginger, garlic, zucchini, and a bit of shredded chicken breast.
for spice. I added a tablespoon of low sodium soy sauce. black pepper, tablespoon of vinegar. tablespoon of sesame oil and a tsp of sugar.. my kids ate this up and wanted more.. amazing for them and these noodles were perfect ^_

[Greenhousegirl]

wonderfully yummy!!!!!!!!!!!!! <3 Thanks for the recipe!!!!

[nature223]

dude,you WASH the ramen noodles here in the states before proceeding to the rest of the cooking process.. one of my favs... three packages of the:"greasy, carcinogenic mess, lacking in any nutrients whatsoever and only to be eaten as a last resort or as a college student" cooked till the water content drops,gets gummy,I add an egg,anything left over from the fridge(chinese food rocks),and cook till it reduces. now as for the carcinogenic part...I dont know where you got that from,the only thing carcinogenic in ramen is the wrong stuff you add to it,the ingredients I get from the package are as follows;'Ramen Noodle Ingredients: Enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), partially hydrogenated vegetable oil (contains one or more of the following: palm, cottonseed, soybean), salt, guar gum, sodium carbonate, sodium tripolyphosphate, potassium carbonate Soup Base Ingredients: Salt, Sugar, spices, monosodium glutamate, hydrolyzed soy, corn and wheat protein, onoin powder, pork flavor, citric acid, disodium inosinate, disodium guanylate, calcium silicate (anticaking agent) Contains wheat and soy ingredients.' there is NOTHING carcinogenic in there.. sodium content too high? sure carbohydrates ready to rush you to oblivian?,absolutely but the noodles respond well to the cook/rinse/cook again method to remove alot of the transfat/grease. I just eat what I want and worry about it later HTH

[nature223]

I refuse to eat grass,just to make vegetarians happy. and I find your assertions pretty much a circular argument..HTH

[lusant2]

monosodium glutamate =MSG's

[claw1892]

dude you wasted a whole bunch of time bashing a comment meant to be funny and attract attention to the subject of the instructable

[nature223]

allow me retort in similar fashion then.... "your hair" that's it....now suffer the inconsistancies figuring that one out

[claw1892]

my my.. how can i ever compete with one who has such a wide vocabulary and way of throwing my mind into a pit of turmoil...

[nature223]

see?? dont make my hungry...you wont like me when I'm hungry

[jinonaspa]

Um, you have a spelling error on your comment, there is no such thing as "my hungry".....

[nature223]

dude...do you have an existance to avail yourself towards?? one letter...one typographical error...one straw for you to play Don Quixote with.. switch gears and play bovine....MOOOOooooooo-ve along

[westfw]

Huh. I never hear of washing the (packaged) ramen before cooking, although I do tend to cook them like regular noodles, which includes draining off most of the cooking water, which I guess would accomplish the same thing.

[sojakai]

All I ever do for the packaged stuff is boil the water, turn off the heat, add the noodles (maybe add the broth packet), and wait for them to get get to the firm but done stage (add packet if not before). Then add siracha and eat... I'm hungry now, this sucks.

[jinonaspa]

i've never washed my noodles either, the boiling water is fine to take out anything it may have on it

[nature223]

depends on what kind of water you started with....

[butcher99]

It contains Soy products. Not a good food. As tofu which is formented sure, but soy flours and oils have health problems. One of the few foods which have not received the GAAS certification. That stands for generally accepted as safe.

[Neryam]

Well I'm actually referring to the MSG (monosodium glutamate) in the flavor packet, that's proved to cause cancer in lab rats... if you don't add that, then you should be fine in that department. But.. wash your noodles? I haven't heard that one before. Nevertheless, I'm actually with you in that I don't really care too much about how unhealthy a food is, as long as it tastes good, and in this case I strongly feel fresh noodles taste far better than instant! Thanks for the comment!

[Eirinn]

MonoSodium Glutamate is addictive and bad for you on top - a doctor i once knew refused to eat anything that contained it knowing how bad it is to your body and i'm not talking cancer here.

[nature223]

ask that doctor if they dont DRINK smoke or do ANYTHING that is unhealthy...aint a alot of trust in the medical opinions..mostly for they are OPINIONS. ever notice doctors...are in "practice"..note PRACTICE?!?! that means they dont know it all and frequently use their own opinions,rather then fact based studies. and if that was soooooo true the chinese would be dropping like flies,besides they eat more MSG per capita then the japanese do,and BOTH countries outlive Americans.

[Eirinn]

I don't smoke, drink or eat stuff like MSG. Also you can't make a comparison in this way at all, yes your argument about the chinese living longer than americans, but you argument is completely borked. It's like saying that you're comparing a culture that eats products with too much fat with a culture that eats MSG - the only thing you're achieving here is to prove one is worse than the other, not that MSG is all right. If you wanted to have a valid argument you should be comparing two people that live roughly alike with the only difference of one of them using/eating MSG. Don't get me wrong here i eat quite a lot of ramen myself and i love it, however ramen is extremely unhealthy (i'm talking about the packaged kind) because of the high amount of carbohydrates and fat and next to no nutritional value - MSG is the just icing on the cake. The doctor was an old fellow that had his own practice. I'm in no way claiming MSG is the cause of the apocalypse/raining cats/spontanious combustion here i'm just stating it's unhealthy. "I just eat what I want and worry about it later HTH" Sorry dude, i'd rather eat sane and not have to worry about it later :) - unhealthy is unhealthy my friend in any way you put it

[abnor]

don't forget that what they do to lab rats, is they continuously feed, inject, or squirt things to the lab rats, until they DIE. sure injecting ramen or squirting soup at a rat will give it cancer. it'll probably give you cancer too. main point is, just cause a rat gets cancer from having ramen exposed to it 02938569823952+ times, doesn't mean you will get cancer from the same thing, being exposed to it maybe 20 times in your life.

[Taranach]

First, we are not rats... second you would have to eat approximately 1200 pounds of ramen noodles *PER DAY* to get to the dosage given to those rats... Scare tactics anyone?

[abnor]

what happen to fear factor?

[nature223]

1200 POUNDS??? Hmm..if I stretch...maybe

[Kazooie]

I know lots of people (including myself) who wash packaged ramen noodles to help make them less unhealthy. It really does remove a lot of the hydrogenated oil, and the noodles taste just as good or better. As for the flavor packet, just a pinch of the stuff (per bowl) gives enough flavor in my opinion.

[downgrade]

If you boil them until the noodles just start to come apart but not fully cooked (al dente you could say), strain, and then put back in the pot, it will help. And then the second time around it's much easier to watch your liquid to noodle ratio since the noodles aren't in a brick. But considering it's oil you are trying to get rid of, a simple rinse won't get much off since oil + water don't mix well.

[nature223]

there is much better flavor sources (sodium free boullion for instance),the flavor packet is kinda not the best anyways... :)

[sojakai]

They make salt free boullion? Ever one I have ever found has salt in it.

[nature223]

yes..do a google search,or find a Jewish grocer..they usually have it

[stoobers]

That's just your opinion.

If you feel daring, try this:
1. Cook some beans for 2 hours = good.
2. Cook beans 2 hours + salt = way better.
3. Cook beans 2 hrs + salt + msg = WOW!

MSG, while it may be criticized, really enhances flavor.

But that's just my opinon.

[mje]

MSG simply activates the glutamate receptors on your tongue- but you can do the same thing by simply adding foods high in glutamate. That would be any meat, or asparagus, or mushrooms, or cheese, for example.

[Mushrooshi]

Aww crap... I used confectioner's sugar... >.<

[Mushrooshi]

Hmm. I remade it, this time with Flour, and it is working so greatly!!! I haven't cooked the noodles, but with LOTS of extra flour, cutting the noodles was easy.

[mynameisjonas]

itadakimasu!

[jenniebean]

Thank you so much for doing this! My boyfriend has been telling me about eating REAL japanese ramen noodles for the first time while on vacation, and was craving it when he came back home. I was so confused when he was explaining what it was, because I've been eating the packaged kind for my entire life so - I'll definitely be making this for him soon! P.S. Are there any tricks for making the noodles a bit more chewy?

[bambiko]

use a bottle if u dont have a rolling pin :P

[Lt. Commander Richie]

Man oh man, did I ever need this. I've been surviving off instant ramen with ham and egg in it for like a week now because there's nothing that doesn't involve hours of preparation in our refrigerator. Thank you so much!

[wingman358]

I made noodles using this instructable and they were the tastiest I've ever had! Good job and congrats on getting featured :]

[californiaflame]

EXCELLENT instructable, thank you!!! I adore ramen but hate the fat content. Didn't know about the insect parts, LOL. Anyway this was beautifully done and I am going to try it this weekend. What I'll often do is add in some leftover chicken from a roast the night before, and usually add celery & carrots to the broth, along with spinach if I have it. Also love a miso broth. For a more chicken soup kind of taste add a couple teaspoons of chicken bouillon powder to water if you don't have broth, a carrot, chopped onion, celery, and a single clove. It's marvelous and you'll never guess what the hidden flavor is. Thanks again! PS i want those Japanese sausages! Are they similar to Bratwurst? And can you find them at Ranch 99?

[DuctTapeRules!]

MSG=Makes Stuff Good
Why did I NEVER figure out CUTTING the dough to form noodles

[Golddogs]

a hand crank pasta rolling and cutting machine works great for this.

[dontwealllovebuda92]

yeah good job no more top ramen for me! Thank you for posting this instructables

[repollo]

OH YEAH!!!!!!!!!!!!!!!

[zookuw]

i hate waiting ohh well my ramen is in the cloth! :D

[DrWeird117]

I LOVE Ramen, and I always ate the crappy Maruchan brand. Thank you!

[jespo0o]

if u want to add spinach,do u have to boil it with thge noodles? or am i just wrong(cuz tell me if i am,it's the first time i'm gonna make this)

[jespo0o]

what do you have to do to get egg in there??

[lawizeg]

mm...i really wanna try this. I'm actually making a fake on e right now. I've always wanted to go to japan to see what ramen is really like, but now i can make it at home!

[lawizeg]

I dumped the fake stuff, and i'm making this now.

[lawizeg]

Yay! I made it. DELICIOUS!

[snowlesswinters]

if anyone's having trouble getting the noodles thin enough you can always try to find one of those hand-powered machines where you feed the dough in and turn a handle to cut the dough up really thin or really thick depending on which area you feed the dough into. i dont know if you can find those in stores or not, i just grew up with one so i expect to have it.

[Der Schmetterlingsjäger]

So I finally got around to making this, and while I cut the noodles way too thickly, it was still delicious! Thanks! :9

[kizaruke]

Thanks man, I really like the fake ramen, but real ramen would be much better, Thanks,

[Yerboogieman]

its not bad food!! even a bag is kinda good for you, add broccoli, eggs, or spinach its pretty good that way.

[gnargnar]

so is gyoza next? i don't like sushi so all i ate was ramen and gyoza for two weeks while i was in japan, and i miss it so bad! nobody here seems to understand real ramen...

[abnor]

i made some of this today, but 3/4cup flour and an egg made a huge mess of a sticky-glue-like-substance, and it stuck to everything as i tried to get out more flour and calm it down. afterwards tho when i cut the noodles, they looked more like snakes.. how do you get them so tiny?

[paperismyfriend]

ooommmmmgggggg!!!!!!! ssssssoooooooooooo ggooooooooodd mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm

[paperismyfriend]

cool am making them now...

[Tungsten]

Tastes Great! Very Filling! Easy to make! Just made some with chicken broth, ground turkey, and chopped onions. Very Tasty! Thanks!

[world_domination]

このラーメンうまそうだなあー。　僕も本との日本のラーメンが食べたいな。この夏日本に行くからいいや。 Oh yeah, and great instructable!

[H4T]

Excellent tutorial! I tried this a weekend or two ago and had great results, going to try again this weekend. On my first attempt, the final cooked noodles ended up being quite thick (about 1/8" or more!), which my guests enjoyed, but I didn't. Do I need to let the dough rest more? (I let it rest about 1hr in warm weather) Or do I need to cook it for less time?

[lavandowska]

While needing it, I sprinkled a bit of flour over the dough.

[atropos]

I really can't wait until I can afford to buy all the necessary ingredients. I'm very excited. I also can't wait until I have enough counter space to do so. Really any kind of working space, that's clean, would suffice. I'm also very jealous of your knives. :) Thanks in advance. This makes me hungry just looking at it.

[Dsage]

"Mix it, Stretch it, Boil it!" Burn Copper Pot, Burn!

[claw1892]

ha ha!! that episode was kinda weird but has a lot to do with this!

[amadoraa123]

thanks!! I've been looking for a good recipe for the longest time.. most of the other ones failed! but this one didn't! thanks! i didn't use chicken stock.. i just nabbed some frozen veggies and added them to the mix.. and i dropped an egg in there also..

[Frozenvision]

Great recipe! I made it just the other day and this was the best ramen I've had! Thanks!

[H4T]

Thanks so much for posting this!

Great ideas for things to put on these noodles would be sliced hard boiled eggs, tempura (veggies or shrimp, whatever you want).

There is some great info at this web page:
http://japanesefood.about.com/cs/noodles/a/ramen.htm

[emofrk]

This is too much work to for me to make for the entire class, so I'm going to just cook for friends and family. I might make some tomorrow, I want to make it! It looks SO good. I have question though, how much salt should you put in, water should be about one to two cups right? That's what I do for the non-instant ones that are for the pot. But that says two servings (even though I eat it all, I don't share too much) I don't know, I don't cook too much.

[hideyourarms]

Just made them, very tasty, thanks a lot for the instructable.

[diylyhbilly]

THANKYOU NERYAM, I lived in Gardena,Ca. Part of my life. There at one time after WWII, was the largest concentraited population of Japanese people in USA. I ate all kinds of "dishes" of Japanese, asian style foods. There were some chefs who after cooking the udon a little while would add cold water and boil it. This was highly stressed (NOT EXPLAINED WHY). I love the japanese people and their food/style even in the hot summer, so I can eat it cold. bye.

[emofrk]

Thanks A LOT for this, at school we are supposed cook something and I always wanted something better than instant, so I'm going to make a large serving. I don't have Low Gluten or High Gluten Flour, I think only All-Purpose. This looks good, I can't wait to make it! Thanks for this! Hey, I always wanted to visit Japan, How's it like over there?

[Neryam]

Yeah, all purpose works fine.. Japan's nice, but really hot in the summer. You can't see crowds like here anywhere else in the world (except maybe China :P) Thanks for the comment!

[bujo0]

is there a good way to preserve these? can i freeze them, or dry them out or anything like that?

[Neryam]

Before and after you boil them, they'll keep in the fridge for about a week, or you can deep fry them to get instant ramen, but then they'll be like commercial ramen.. I don't know how they would freeze, I've never tried it myself.

[Zetheros]

if you buy organic flour there isn't any chemicals... I'm not sure about the rat feces, but I know about the beetles that sometimes get ground up with the flour, but think about this; some people think beef is disgusting, while we think beetles, which are a delicacy somewhere else, is disgusting. The noodles look great, I used to make this, except the noodles were a lot wider, and it was a chinese recipe.

[mrbox]

NICE soup ...

[tinyinkling]

I tried this over the weekend and it turned out great! My gf dusted off her pasta machine so we didn't have to cut them by hand. She was very impressed at how small we could cut your noodles and still be able to handle and boil them. Thanks for making pasta less mysterious!

[eygen]

Oh GREAT I'm getting hungry already!
Nice recipe =]

[Valar Morghulis]

Awesome recipe! It's simple, quick, and looks like fun (if you're one who enjoys cooking:P). Thank you for sharing!

[unbentcrayfish]

"And for the love of god, do not use tomato soup or any of those American concoctions." I love that line my country sucks... well have with monsters, you get them sooo much, all we get is king kong, and you get godzilla, that dude in the suite... lucky stiffs..... lol sienora( good bye)

[wingman358]

I'm going to go try this right now! Thanks for the great and apparently easy recipe :] Cheers!

[wingman358]

It was great! Thanks for the recipe :]

[Coffeebot]

Excellent Instructable! Plus One! I used this over the weekend to make some Shoyu Ramen, and Yakitori - it was well received, all around. Though, I didn't roll or cut the dough thin enough, so I ended up with some really large noodles, which I didn't like as much. But I'll definitely do it again!

[mirick]

great! I love how flexible this dish is- what do you other guys serve it with? when I have some time and want it to be filling I add some baby spinach leaves, assorted beans and chili flakes. thanks ^-

[evojsn]

Thank you so much for posting this. I made some tonight.. they came out great!!!

[blugyblug]

Ramen is tasty. I had it at A JAPANESE NOODLE SHOP and well, it wasnt greasy or carcinogenic.
For some reason this instructable reminds me of Wapenese people...

Wapanese=White people who want to be Jap. ie someone is Australian, but they like ALL Japanese stuff. (Jrock, Jpop, Ramen etc etc) They take it to the extreme though, even though it isn't their fave food, they say it is. Its disrespectful to your blood and is usually frowned upon.

[mrthumbtack]

I definitely know the type, though I've always called them Japanophiles. Taken to an extreme, it is definitely disrespectful to your heritage. I would comment, however, that i have no desire to sample the foods that my ancestors ate. Ewww Haggis (Scots-Irish)? Blood Pancakes (Finnish)? No thanks, I'll go make a stir-fry or some miso soup with mochi.

[mce128]

I believe you're talking about Otaki...

[blugyblug]

Blood pancakes lol.

[Mad Hatter]

In my are we call them Weaboos

[MadMechanicMike]

i dont see ramen noodles at all how you described them. i love them

[NatureGeek24]

I'm a food mutant with a wheat allergy- so "low gluten flour" caught my eye. Any suggestions you have for general cooking with low gluten flour would be great to see, since any wheat-free flour substitute is "low gluten". I'm a pretty good cook with an extensive recipe book, but I'm always on the lookout for new things!

[Neryam]

What an amazing coincidence! My own mother has celiac sprue, making her allergic to the gluten in wheat. Soy sauce has wheat, but special kinds of soy sauce have no wheat in them, which really saves your life in seasoning Japanese food. It's pretty hard to cook things that require gluten without wheat flour, like bread; however, cakes and other things that you would normally use low gluten cake flour for can be made with RICE flour!
It takes some experimentation, but a store in my neighborhood makes an incredible wheat-free cake with rice flour, and I imagine you can make muffins and pancakes with rice flour too. In addition, you can buy pasta made with rice flour that has excellent consistency and is completely wheat-free, something that was entirely unavailable some years back.
Thanks for the comment and happy eating! I'll see if I can point my mom to your post.

[kb999999]

Thank you so much for the step-by-step on how to make these 'ramen' noodles ... this recipe looks simple, so it is one that I am going to try this weekend. Also, the possibilities of their use is endless ... thank you so much for sharing!

[dsi1]

There's several ramen shops in our little town in Hawaii. This is probably not real ramen but I'd bet this could be tasty and I will try it. Personally, I don't care for the soup base that comes with packaged ramen so I will usually chuck that out and use a Japanese bonito-based soup stock that comes in a little box with 10 or so foil packs inside. That would work great with these noodles. I add one pack to a saucepan filled about one third full of water and add some soy sauce till the color is right. We like to garnish it with Spam - I know, we're nuts over here. :-)

[quzie]

THANKS...We love Ramen....And Japan and its arts! Give us more like this.

[thecheatscalc]

this would go good with some tomato sauce... :P LOL, nice instructable! one of these days I'm going to have to try and make some of this... looks like it wouldn't be too hard, and would probably taste really good! mmm... ramen!

[emptymag]

The easiest way to reduce the oil in the packaged ramen. 1) boil at least a quart of water in a pot. 2)pour as much of the flavor packet into a bowl as you like. 3)add as much of the boiling water to the bowl as you like. 4)cook the ramen noodles in the remaining boiling water. 5)when ramen is done, pour off the water & add noodles to soup base. If you're really serious about removing the oil. rinse ramen in HOT tap water. 6)Enjoy a healthier version of "junk food"

[laminterious]

This is not ramen, unfortunately. Its udon. To make ramen, you make chukamen noodles, which is wheat flour, salt, egg, and carbonated water. Then you fry the thinly cut chuakmen to make ramen. Chiefs train hard to make what is considered "good ramen". I would suggest to just buy the ramen you find in the stores because it's easy to make bad ramen yourself.

[Speidumb]

Of course, buying stuff in the store goes against what instructables is all about.... I'd prefer to mess up and have to eat 30 bad batches learning to make real ramen than to buy it just cause I'm lazy. Besides, all I have to judge against is the stuff that sells for 10/$1 in the supermarket, and i'm sure that isn't "good ramen."

[Neryam]

To all the people who are saying this isn't really ramen, yes, it's not TRUE ramen. You need to use water called kansui, not carbonated water... Kansui has sodium and potassium carbonate in it. But, since you can't get that easily, definitely not in the US, you can substitute egg for some of the flavor and the color. Udon has no kansui or egg. Thanks for the comment!

[laminterious]

Sorry about that, yea. But still great ible. I really needed the pics to help concrete how to make homemade noodles for me.

[westfw]

BTW, the Nissin Ramen I mentioned earlier is NOT an egg noodle. Just flour.
I had thought that this was the big difference between Asian and European noodles; Asian noodles were more likely to have egg as a binder, and Asian noodles were more likely to be just flour and water. However, a quick look through the noodle supply (ramen, udon, saimen, soba, pancit (Philipines), assorted "Chinese", assorted Italian, spaetzel, etc) shows that egg content is pretty random; it looks more like DRIED noodles are less likely to contain egg. (I was surprised that none of my Italian pasta contained egg!)

(Content wise, the packaged Ramen most closely resemble the Philipine Pancit noodles, which also have significant fat content and look like they were "fried" to dry them. Though the pancit are thicker.) I don't know whether these are "authentic" philipine-style noodles, or whether they've had similar packaging "optimizations" applied to them. Interesting.)

We tried to have a "noodle tasting" once. It was our least successful food tasting, cause noodles don't sit around waiting to be tasted very well :-( By the time you've cooked the noodle type #6, noodle type #1 is no longer at it's peak tasting point, unless you've covered it with some sort of sauce. Sigh.

The wikipedia Article on Ramen is interesting.

[laminterious]

Oh no problem. The 'ible is well done and looks good. Great for making your ow noodles... its just not ramen in the sense that it's not made with the carbonated water. Still, I cant wait to make your noodles.

[allandnnn]

made this a few years back off a recipe for normal noodles i was making for a spagetti i got off the internet

[FreshPineSent]

Stupid question: what % of people in Japan speak English, and how hard would you say learning Japanese is? Thanks!

[Neryam]

Good question actually, you get a lot of people that can say greetings and stuff here but maybe only 1 in 20 people can really hold a conversation with you... Japanese definitely is not the easiest language to learn, because the structure and stuff is totally different... that and the writing system. It's easier than Chinese though I'm sure. Thanks for your comment!

[FreshPineSent]

So, did you move to Japan, or were you born there?

[twfroggy]

OMG!!
i just made these..and they are sooooo yummy!!!
thank you so much!!!
you rock!!!xD

[spylock]

I buy them for like 6 packs for a buck,I like em alright.

[radonryder]

i learnt how to make ramen watching naruto

[radonryder]

well i will try to make this seeing i have all the ingrediants rite at home btw i have nvr eaten ramen before...always wanted to though

[tinkagain]

This is the exact recipe my little grandmother from Alabama used to make dumplings. She rolled them out so thin after she had refrigerated them a while. They are such good plain food. She boiled a chicken, deboned it and put it back in the pot, then added the dumplings a few at a time. We ate until the dumplings ran out. Fantastic food!

[mje]

Super instructable! I'm going to try this tomorrow. (For soup, I use a mix of chicken and pork stock- similar to what a restaurant might use.)

[Lunarius]

Awesome instructable! Made me want to head to the kitchen and give it a try right now! It did get me curious, though: What would be the best way to store the 'raw' noodles? Say I was interested in making up a large batch for later use, how would I go about preserving those?

[stoobers]

Add extra salt, then hang them on them over the back of the chair to dry. Most food stuffs are preserved with salt and drying. Or salt and acid (like tomato sauce) Once dry, the noodles will last a long time. But once you cook them, they taste like store bought. :( You can make the dough in about 10 minutes, and roll the dough in a pasta press in about 10 minutes. The noodles cook almost instantly (as soon as they float, they are pretty much done).

[gakusei]

They should be sealed in a plastic bag and refrigerated for maybe 3-4 days. You could also freeze them. I'm not sure for how long. Maybe up to a couple months.

[frithiofandersson]

great instructable. I love noodles.. But can you make theese without the egg? I'm a vegan and usually find that people stick egg into food out of tradition rather than function. Though I realize the binding effect the egg must have on these.. I'd love to make my own. Vegan style of course.

[stoobers]

Yes, you can make noodles with just water, flour and salt. When they boil, the noodles do not poof up as much as the egg noodles. Also, using an pasta roller, you can make the noodles any thickness you want, from big-plump-stick-to-your-ribs noodles to very-skinny-looks-like-a-bowl-of-tapeworms noodles. I think the authors are on the thick size (my favorite). Great instructable.

[jakee117]

Maybe you could use those egg substitutes or something... I don't know good luck!

[Neryam]

Well Udon noodles use the same recipe as ramen only without the egg and cut thicker :D It just changes the consistency and the flavor a little but otherwise it's pretty similar. Traditional ramen has no egg and uses stuff called kansui instead of water, but I doubt you could get that easily, even in a specialty shop... Thanks for the comment!

[bdblock94]

sweeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeet

[rharden]

you must have alot of time on your hands, bdblock94

[Tomcat94]

.....Can you please remove that? Or at least shorten it?

[thisxisxstephanie]

I went to Japan when I was in high school and had the BEST ramen there. I love to make it at home and since my stay there, I won't buy the packaged stuff. Its easy to make and then dry the noodles too, so you can have it whenever :) Great instructable!

[flying_robot_syndrome]

First off, I loved the instructions and I think your ramen looks great. I have never had real ramen, so I would love to try it. Im sure that hommade ramen is amazingly better that the packages, but i still do like the store bought. sure its bad for you, but its fast and easy, and its great on campouts. Your istructable has gotten me interested in trying some real ramen to see the difference.

[flower child]

Cool that looks like fun and yummy too I Book mark this recipie thanx

[nphorcer]

First let me say that this is an awesome recipe - thank you for walking us through it. Second - maybe some dashi in the broth? (that's dry shaved tuna flakes for the uninitiated)

[ItsTheHobbs]

oohhhhhhh.... I thought that you meant cooking already made noodles and putting stuff thats in real ramen, but your actually making noodles. Mmmmmmmmmmmm tasty.

[abbabibble2]

Fantastic instructable! I made this for dinner just now and it was delicious. I probably could have cut the noodles a tad thinner but it was g-e-w-d GEWD.

[Neryam]

Thanks! Yeah, I have trouble getting it as thin as I would like too... but I guess practice makes perfect eh :D

[sideways]

This is identical to the home-made egg noodle recipes I've tried. Home-made noodles are awesome, but very very labor intensive. This is a good instructable, and I think everyone should try it at least once just to taste the difference. If one makes noodles to save money, you don't save that much. A pound of typical egg noodles costs about $1 in the US. To make a pound myself, it takes a fair amount of time, plus the clean-up, (it's pretty messy with flour everywhere) plus the cost of materials. I estimate it takes at least a half hour to make noodles, and it might save me 50 cents at most, although eggs have gone way up since the last time I did it. Add more time if drying the noodles for storage, because making a fresh batch everytime is a pain. I am saving $1/hour.....I would be better off working at my job for an extra hour, I would get more than $1 that's for sure. Store bought ramen here, can be purchased for about 15 cents a packet when bought in bulk. They don't compare to home-made of course, but it's a cheap quick way to make the hungries go away. I drain off the broth water and eat just the noodles, too much sodium too eat the broth.

[Tomcat94]

I made some JUST NOW. It turned out fantastically DELICIOUS!!! +1 and Faved.

[freaze]

this is an awesome instructable! when i was a kid, i ate practically nothing except ramen, and loved it. but then i read the ingredients, and i just cant bring myself to ever eat it again. but now i can make it without being disgusted, only 10 times better!

[fishhead455]

FLATULATIONS--The bad reviews here in the states of those noodles is because they are FULL of Monosodium glutamate. This particular chemical, while it enhances flavor, is a strong carcinogen, (Causes Cancer). Yours probably is free of MSG...Right? Good Work.

[westfw]

MSG is not a carcinogen. It has some (MANY) health effects ascribed to it, with less or more actual scientific evidence, but "strong carcinogen" isn't one of them. (Must be awful stuff, though; look at the way populations have been decimated in countries and cultures where its use is more prevalent than in the US!)

[awkrin]

back in Romania, my mom made noodles like those, but boiled then directly into the chicken soup. we also had a machine that made the noodles even, like that I mean: -sorry for wrong sizes. I got bored after 30 min and tried to finish it..

[Ruettiger]

sorry if I came across as a total jerk. you are the one making an effort to make this instructable and i should be more polite. I really have to try this though I thought you had to have like a fancy gourmet pasta machine to make noodles. I love asian food. and love to make it so this will be great! Thanks for doing this instructable.

[Elder_Wendigo]

Raymen's Ramen. This needs to be invented and patented. Speaking of patents, this is a very well written guide. But please try and add some vegetables. I agree though. Japanese knives ARE teh win. However, American ramen is not greasy. Would you please.

[Ruettiger]

You start out with this holier than thou attitude about how bad U.S. instant ramen is. Then you go on to make ramen with sausages? You basically made pasta with hot dogs. You really didn't teach us about "real" ramen. You have an interesting technique for noodle making and did a very good job documenting and describing the method. But why not redo it with the vegetables and stuff. Also no one actually thinks instant ramen is even remotely comparable to homemade noodles.

[Neryam]

You are right, I guess. I should probably edit that beginning part, eh :P I would have put vegetables in, but I didn't realize we only had cucumbers and cabbage until it was too late. I will add some more pictures (with veggies) soon. But yeah, that's my point! Ramen is supposed to be homemade noodles but in the US it's only known as the fried pasta block with a flavor packet.

[finfan7]

I don't know where you're getting "greasy... mess." Standard Ramen, as I know it, is greaseless. As far as being carcinogenic, I gotta say that as far as I am concerned everything is carcinogenic. Everything. Air, water, food, radioactive materials, baby blankets, spit, it's all carcinogenic. Getting back to the original topic which i left before I even began typing; Nice Instructable. Excellent photodocumentation. I will definitely be making this.

[Neryam]

You're right, greasy mess isn't quite correct, what I meant was that instant noodles are deep fried to dry them, so they have a lot of grease in the noodles themselves! And apparently the MSG in the flavor packet is carcinogenic, but only in large amounts... Thanks!

[=SMART=]

I

LOVE

RAMEN

NOODLES

my mum makes them like this and they are sooo nice!, ive never had it with sausage before though gotta try that! mmmmm im going to go make some now!!!

[t3hj4p]

i would have to say that your instructable is, rather, well done. but. you have not made "ramen" noodles, but more along a variation of "udon" noodles. since it has been about 2 years since i went back to japan to visit a scout troop of whom made ramen from scratch, i am not quite the authority to say exactly what is different from ramen and udon... oh well. other than that: to you and everyone else who follows these instructions, may you all have wonderful noodles nonetheless

[karossii]

I eat ramen noodles all the time - but never as a soup. I get the brand that just has dried noodles and a seasoning packet, boil the noodles for a few minutes and drain most all of the liquid, leaving just enough moisture on the noodles to take the dry seasoning. Then I have a wonderful side dish. I have never seen any ramen (soup or dried) come with an oil packet as whatnot mentioned - and I have never seen or heard of ramen being at all greasy. I am not sure if that is a regional thing here in the states, or is from another western country; but I've traveled most of the US and never encountered it. I have also eaten in 3 'traditional' ramen restaurants, operated by Asians (whom I believe were Japanese, but was not so rude as to question their origins). I have to say I disliked the traditional method. The noodles tasted more like... well, as westfw mentioned - 'just noodles' and not the ramen noodles you find in our dried packets. Also, I didn't like the way they would only serve them as a soup, even though I typically love a good miso I couldn't stand it with their concoction of noodles and meats and veggies. It was a good instructable on how to make noodles, but I don't think ti is in any way related to what I recognize as ramen.

[christophor]

My wife is from Thailand. The Ramen we buy at the Asian grocery store is not the same as the "Top Ramen" we get at the regular supermarket. Inside is an oil packet, a broth packet and a spicy pepper packet. The English instructions and nutritional info are printed on a paper label and pasted to the plastic wrapping. We make it with fish balls and vegetables. The fish balls are like little fake crab meat but round. When the noodles are done, we add fresh herbs on top of the soup and broth. You can find all of the things I mentioned an Asian grocery store.

[Parsolamew]

The dried noodles sold as Ramen in the US are usually deep-fried to hold their shape prior to packaging. That may be the oil/greasy texture referenced.

[karossii]

hmm, I typically go for Maruchan brand, same basic thing... but I will get others as well (typically top ramen or nissin) and I have never thought them to feel or taste in any way greasy or oily...

[stoobers]

And they are sooooo good that way.

[westfw]

Yep. Or something along those lines. I have a package of "Nissin Top Ramen" (Costco; like $5 for a carton of 48), which claims to be TWO servings (!)(A labeling practice that I particularly despise), each containing 7g of fat (3.5g saturated) and a whopping 910mg of sodium. That means the whole package has about 1T of fat (not quite "greasy", but not so healthy, either) and 76% of the sodium you're supposed to eat ALL DAY (ouch.) (4.5g of fat in a whole egg, for comparison, but also lots of cholesterol.)

[Whatnot]

Since when are 'our' ramen (invented by a japanese guy) so greasy? And if you think they are you can squirt in less of the packet of oil. As for your real ramen being so healthy.. ever seen the average japanese person? enough said :) Still, it's nice that you do an effort to give us an instructable with instructions for the japanese homemade kind, always nice to have, thanks.

[westfw]

But you made NOODLES, which is quite different than what we call "ramen." I'm not sure exactly what the difference is, but the tastes is much different. Also, most of the health concerns here (that I've heard) have to do with the high salt and MSG content of the seasoning packet, rather than the noodles themselves. An "instant" package of ramen here costs between $0.10 and $0.20 (for the cheap stuff), so your homemade version IS "much more expensive" than the instant. And the whole "college student" thing probably has as much to do with "stores forever, cooks in 3 minutes using hot water from the coffee maker" as health and price considerations. Other than those semantic complaints, this looks like a yummy noodle recipe!

[sleeping_gecko]

I usually like the instant ramen packs sold here in the US, although I mix in other spices instead of the packet, and usually crack an egg or two to add some protein. Then, I was visiting my brother and his wife in Okinawa, and we went to a ramen restaurant. It was delicious! I agree that there is no comparison between the taste of real ramen and instant ramen. Great instructable!