Ramen is one of the most popular and beloved dishes in Japan and around the world. It consists of a rich broth, various toppings, and of course, noodles. While you can easily buy instant or dried noodles from the store, nothing beats the taste and texture of fresh homemade noodles.
In this article, we will show you how to craft your own noodles from scratch, using simple ingredients and tools. You will also learn some tips and tricks to make your noodles perfect for your ramen.
What are ramen noodles?
Ramen noodles are thin, wheat-based noodles that are typically yellow in color and have a firm and chewy texture. They are made with four basic ingredients: flour, water, salt, and kansui. Kansui is a type of alkaline water that gives ramen noodles their characteristic color, flavor, and texture. It also helps the noodles retain their shape and prevent them from dissolving in the hot broth.
You can buy kansui from Asian grocery stores or online, or you can make your own by baking baking soda in the oven and dissolving it in water. Alternatively, you can use baking soda directly in the dough, but the result may not be as authentic.
How to make ramen noodles from scratch?
Making ramen noodles from scratch is not as difficult as it may seem. You just need some patience and practice to master the technique. Here are the steps to follow:
Step 1: Make the dough
To make the dough, you will need:
- 300 grams of bread flour or high-gluten flour
- 100 grams of water
- 4 grams of salt
- 4 grams of kansui or baking soda
In a small bowl, dissolve the salt and kansui or baking soda in the water. In a large bowl, sift the flour and make a well in the center. Pour the water mixture into the well and gradually mix it with the flour using a fork or your fingers. When the dough starts to come together, transfer it to a lightly floured surface and knead it for about 15 minutes or until smooth and elastic. You may need to add more flour or water as you go, depending on the humidity and temperature.
Form the dough into a ball and wrap it tightly with plastic wrap. Let it rest at room temperature for at least an hour or up to overnight. This will allow the gluten to relax and the kansui to react with the flour.
Step 2: Roll out the dough
To roll out the dough, you will need:
- A rolling pin
- A pasta machine or a sharp knife
- Cornstarch or potato starch for dusting
Divide the dough into four equal pieces and keep them covered with plastic wrap to prevent them from drying out. Working with one piece at a time, flatten it with your hands and then roll it out with a rolling pin until thin enough to fit through the widest setting of your pasta machine. If you don’t have a pasta machine, you can roll it out by hand until very thin, but be prepared to use some muscle power.
Dust both sides of the dough sheet with cornstarch or potato starch to prevent sticking. Pass it through the pasta machine several times, reducing the thickness setting each time, until you reach your desired thickness. You can also fold the dough sheet in half or thirds before passing it through the machine to create layers and make it more even.
If you are cutting by hand, fold the dough sheet into a long rectangle and cut it into thin strips with a sharp knife. You can adjust the width of your noodles according to your preference, but generally ramen noodles are between 2 mm and 4 mm wide.
Step 3: Cook the noodles
To cook the noodles, you will need:
- A large pot of boiling water
- A colander or a spider skimmer
- A bowl of cold water
- Your favorite ramen broth and toppings
Bring a large pot of water to a boil and add some salt. Add your noodles in batches and cook them for about 2 minutes or until al dente. Stir them occasionally to prevent sticking. Drain them quickly with a colander or a spider skimmer and rinse them under cold water to stop the cooking process and remove excess starch. Alternatively, you can shock them in a bowl of cold water and then drain them.
Transfer your cooked noodles to a large bowl and toss them with some oil to prevent sticking. You can also portion them into individual servings and store them in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
To serve your noodles, reheat them in boiling water for about 10 seconds or until hot. Drain them well and add them to your favorite ramen broth and toppings. Enjoy your homemade ramen noodles!
Tips and tricks for making ramen noodles from scratch
Here are some tips and tricks to make your ramen noodles from scratch even better:
- Use bread flour or high-gluten flour for more chewiness and elasticity.
- Use kansui or baking soda for more authentic flavor and texture.
- Knead your dough well to develop gluten and make it smooth.
- Rest your dough for at least an hour or up to overnight to relax gluten and enhance the kansui reaction.
- Dust your dough sheet with cornstarch or potato starch to prevent sticking.
- Roll out your dough sheet as thin as possible for more delicate noodles.
- Cut your noodles according to your preference for more variety.
- Cook your noodles al dente for more bite.
- Rinse your noodles under cold water or shock them in cold water to stop cooking process and remove excess starch.
- Toss your cooked noodles with some oil to prevent sticking.
- Reheat your cooked noodles briefly in boiling water before serving.
Conclusion
Making ramen noodles from scratch is a rewarding and fun experience that allows you to enjoy authentic ramen at home. You only need four basic ingredients and some simple tools to craft your own noodles. You can also customize your noodles according to your preference and taste. Follow our steps and tips to make your ramen noodles from scratch and impress your family and friends with your homemade ramen. Bon appetit!
Related Faq’s
Q: What is ramen?
A: Ramen is a Japanese dish that consists of a rich broth, various toppings, and noodles.
Q: What are ramen noodles made of?
A: Ramen noodles are made of flour, water, salt, and kansui. Kansui is a type of alkaline water that gives ramen noodles their characteristic color, flavor, and texture.
Q: How do I make ramen noodles from scratch?
A: To make ramen noodles from scratch, you need to make a dough with the four ingredients, knead it well, rest it for at least an hour, roll it out thin, and cut it into strips. Then you need to cook the noodles in boiling water for about 2 minutes and rinse them under cold water.
Q: What kind of flour should I use for ramen noodles?
A: You should use bread flour or high-gluten flour for ramen noodles, as they have more protein and gluten than all-purpose flour. This will make your noodles more chewy and elastic.
Q: Where can I buy kansui?
A: You can buy kansui from Asian grocery stores or online. You can also make your own by baking baking soda in the oven and dissolving it in water.
Q: Can I use baking soda instead of kansui?
A: You can use baking soda instead of kansui, but the result may not be as authentic. Baking soda has a lower pH than kansui and may not react with the flour as well. You can also use baking soda directly in the dough instead of dissolving it in water.
Q: How thin should I roll out the dough?
A: You should roll out the dough as thin as possible for more delicate noodles. You can use a rolling pin or a pasta machine to achieve this. The thickness of your noodles will also depend on your preference and the type of ramen you are making.
Q: How wide should I cut the noodles?
A: You can cut the noodles according to your preference and the type of ramen you are making. Generally, ramen noodles are between 2 mm and 4 mm wide. You can use a pasta machine or a sharp knife to cut the noodles.
Q: How long should I cook the noodles?
A: You should cook the noodles for about 2 minutes or until al dente. This means they should be firm but not hard. You can test the doneness by biting into a noodle. You should not overcook the noodles as they will become mushy and lose their texture.
Q: Why should I rinse the noodles under cold water?
A: You should rinse the noodles under cold water to stop the cooking process and remove excess starch. This will prevent the noodles from sticking together and becoming soggy. It will also help them absorb the broth better.
Q: How do I store the cooked noodles?
A: You can store the cooked noodles in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. To reheat them, you just need to boil them briefly in water before serving.
Q: What kind of broth should I use for ramen?
A: You can use any kind of broth you like for ramen, such as chicken, pork, beef, seafood, or vegetables. You can also add seasonings such as soy sauce, miso paste, salt, sugar, vinegar, sesame oil, garlic, ginger, scallions, etc. to enhance the flavor.
Q: What kind of toppings should I use for ramen?
A: You can use any kind of toppings you like for ramen, such as sliced meat, boiled eggs, seaweed, bamboo shoots, corn, bean sprouts, mushrooms, cheese, etc. You can also add some herbs such as cilantro or basil for freshness.
Q: How do I serve ramen?
A: To serve ramen, you need to heat up your broth and keep it simmering. Then you need to reheat your noodles in boiling water for about 10 seconds and drain them well. Add your noodles to a large bowl and ladle some broth over them. Top with your desired toppings and enjoy!
Q: What are some benefits of making ramen noodles from scratch?
A: Some benefits of making ramen noodles from scratch are:
- You can control the quality and quantity of the ingredients.
- You can customize your noodles according to your preference and taste.
- You can enjoy authentic ramen at home without spending too much money or time.
- You can have fun and learn a new skill.