How To Make REAL Japanese Ramen From Scratch

How to make REAL Japanese ramen from scratch
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Posted: May 12, 2008 License:
Neryam (/member /Neryam/)

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ramen (/tag/type-id/category-food/keyword-ramen/) japanese (/tag/type-id/category-food/keywordjapanese/) scratch (/tag/type-id/category-food/keyword-scratch/)
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real ramen (/tag/type-id/category-food/keyword-real ramen/) healthy (/tag/type-id/category-food/keyword-healthy/)
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As a person living in Japan, I feel sad at how ramen is treated in the west. It is considered the epitome of junk food; a greasy, carcinogenic mess, lacking in any nutrients whatsoever and only to be eaten as a last resort or as a college student... Here in its home country, ramen is, if not the healthiest thing around, at least something that you can eat every day and not get sick. And of course, the taste is incomparable. This recipe will teach you how to make true ramen from scratch, with little more cost than a instant ramen packet (depending on what you do for the soup). It does take some extra effort, but if you enjoy cooking and know how to knead things, it should be fine!
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Step 1: Gather your ingredients 1 of 14
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You will need: 3/4 Cups Flour (see below) 1 egg ~3/4 tsp salt (or to taste) ~1 tbsp water (depending on flour and humidity) In Japan, we do not have all-purpose flour, only low gluten and high gluten flours, which we have to mix. If you do have easy access to these flours, you should mix about 1 part low gluten to 2 parts high gluten. Otherwise, just use all-purpose flour. It's not vital to the noodles. This dough doubles or even quadruples very well, although the dough becomes harder to knead.
Step 2: Combine.
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Mix the dry ingredients, make a well in the center, and beat the eggs and water inside. Then slowly combine the ingredients together.
Step 3: Knead that dough. 2 of 14
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Once your ingredients are somewhat combined, dump the stuff onto your CLEAN counter and start kneading. It should be a little stiffer than bread dough. The dough is ready when your hands become fairly clean and the dough does not stick as much anymore (and when your forearms are sore). When it is the right consistency, you should be able to lift your hand and the dough should fall off after about a second. If it's too sticky, add some flour and knead it in. If it doesn't stick at all, add some water a few DROPS at a time.
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Step 4: Rest.
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The dough needs to rest before we stretch it, otherwise it will not make nice thin noodles. Put it in a damp cloth and find something to do for at least 30 minutes in the summer, up to 2 hours in the winter.
Step 5: Stretch it!
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Take the dough ball and (if you are making a double or triple portion of the recipe) break it into a single portion (Otherwise we'll get a massive dough circle). Sprinkle some flour generously over the dough, take a rolling pin or roller and start stretching it. I suppose you could use a ravioli dough stretcher thing too, but I don't have one of those. If you can, get it to about 1mm in thickness. If it starts sticking, get some more dry flour onto there. If it starts springing back to its original shape, let it rest for a minute or two.
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Step 6: Cut the dough!
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Get the sheet of dough and put it onto a cutting board so you don't damage your counter. Spread flour LIBERALLY on the surface, because if it starts sticking when we cut it, our ramen will be ruined. Fold it (http://cdn.instructables.com/F7Y/XO02/FG5HJJNQ/F7YXO02FG5HJJNQ.LARGE.jpg) 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.
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Step 7: Boil it!
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I hope you got some water boiling already. I always forget. Anyhow, once the water boils, salt it, then sprinkle the noodles into the water. if you dump them in, they will stick. Mix the noodles around with
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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.
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Step 8: Add some soup and eat.
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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.
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Finally, let us examine the price. The eggs, flour and salt should come to no more than 50 cents. Depending on how much you spend on your soup, you should be able to get a decent bowl of ramen for about a dollar in ingredients. Not much more expensive than a instant packet! You can, of course, really go crazy on the condiments.
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Reply (C9ODHWOH7W4T50U)
philbert1 (/member/philbert1/) says:
Oct 8, 2012. 5:02 PM
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 . . (/member not necessaritly healthy as a food choice by itself. . . and then salt and bouillion as additives for the /philbert1/) 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 (/member/jkerchelich/) in reply to jkerchelich Aug 28, 2012. 10:24 PM Homemade vs store bought ramen (/member (http://www.huffingtonpost.com /jkerchelich/) /2012/02/09/ramendigestion_n_1263825.html)
Reply (CW2KDO0H6DWVGIB)
whitephatt (/member/whitephatt/) in reply to jkerchelich Aug 30, 2012. 9:46 AM I'm not sure they realize that chewing is part of the digestive (/member process.. /whitephatt/) 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? -_-
Reply (CFF5R8XH6FC1LCA)
ajocys (/member/ajocys/) in reply to osgeld Aug 1, 2011. 5:48 AM this is much more tasty and healthy, because you dont know what they (/member put in the instant packets. /ajocys/)
Reply (CJ7Q2SHGQT2AR59)
Inquisitively (/member/Inquisitively/) in reply to osgeld Aug 1, 2011. 1:14 AM Maybe price wise but seriously, taste wise, health and wellness (/member wise it is incomparable. /Inquisitively/) 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
Reply (CNMCA1BGQT21WV9)
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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 (/member/REA/) in reply to elxia Aug 13, 2010. 10:04 PM when K mart was here, they sold it 10 cents each. we used to buy (/member them by the shipping box full. /REA/)
Reply (C6Z532AGCI8KX1N)
superMacaroni (/member/superMacaroni/) in reply to elxia Reply (CRW8TGRGALHEZL5) Jun 19, 2010. 11:05 PM I've seen it at wal-mart.
(/member /superMacaroni/)
speeddemon92 (/member/speeddemon92/) in reply to elxia Jun 10, 2010. 2:38 PM i don't know where you're from but here in the usa they're 15 -20 cents (/member a pack..... btw neryam, good /speeddemon92/) instructable i think ima go makes some now....
Reply (CT1OT4WGAA12E15)
(/member /elxia/)
elxia (/member/elxia/) in reply to speeddemon92 Jun 10, 2010. 3:31 PM Im from usa ...mabye its because i get mine from post
Reply (CZCGF8KGAA0EJGN)
speeddemon92 (/member/speeddemon92/) in reply to elxia Jun 10, 2010. 4:14 PM when i get mine i either get a 12 pack from walmart for $2 or a 6 (/member pack from dollar general for $1 /speeddemon92/)
Reply (CJQP27HGAA12ELG)
toaster769 (/member/toaster769/) in reply to osgeld Feb 14, 2010. 9:13 PM you can get the better versions of the instant packets that would (/member be better to compare at .99 to /toaster769/) $1.49. BUT the time is still a huge difference. still though its nice to see how its done from scratch.
Reply (CBO8QUWG5KPAOFG)
barneytomb (/member/barneytomb/) says: Aug 29, 2012. 8:01 PM High Gluten flour is bread flour.
(/member /barneytomb/)
Reply (CPGFH74H6DWVIUF)
pangel1 (/member/pangel1/) says:
Sep 1, 2011. 5:12 PM
Reply (CX53ZLYGRTHYU12)
Watching Naruto made me want to learn how to make it. Wish I had chop sticks though.
(/member /pangel1/)
Kakashi-senpai (/member/Kakashi-senpai/) in reply to pangel1 Reply (COXWDJAGYGFD5WL) Feb 11, 2012. 1:20 PM Yeah totally.Watching Naruto makes you want to eat ramen...I (/member don't want to make it 'cause it's /Kakashisenpai/) going to be awful-.-But I really wanna go to a Japanese restaurant.
jkerchelich (/member/jkerchelich/) in reply to Kakashi-senpai Reply (CVQ3ZRTH6DWPSB4) Aug 29, 2012. 3:17 PM give it a try, i have horrible cooking skills and mine still turned (/member out alright /jkerchelich/)
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Duhamhim (/member/Duhamhim/) in reply to pangel1 Jan 23, 2012. 9:24 PM 240 I find it very difficult watching Naruto without Ramen now (/member I'm going to try and make it /Duhamhim/) your local Chinese food store has free chopsticks but they're Chinese chopsticks not Japanese
Reply (CT487LNGXL5P1KC)
sharvey6 (/member/sharvey6/) in reply to pangel1 Oct 28, 2011. 3:42 PM Ditto!! I'm watching eps 213 now ^_^ I can't wait until the entire (/member Shippuden is English dubbed! So /sharvey6/) 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.. ^_^
Reply (C8PW7SRGUBPW3SS)
cyingling (/member/cyingling/) in reply to pangel1 Oct 17, 2011. 2:02 AM hey me 2 LOL
(/member watching episode 198 right now /cyingling/)
Reply (CBVLDKHGTUC0F2M)
(/member /Kakashisenpai/)
Kakashi-senpai (/member/Kakashi-senpai/) in reply to cyingling Reply (CN6GNR6GYGFD5WO) Feb 11, 2012. 1:21 PM Watching episode 100 Shippuuden right now.^.^
shadow619 (/member/shadow619/) says:
May 2, 2012. 1:05 PM
Reply (CBR10RLH1JUJ12L)
i was wondering how many servings and calories were in this

(/member /shadow619/)
maeloulou (/member/maeloulou/) in reply to shadow619 Aug 23, 2012. 12:38 AM i make two servings with one dough but you might use it as a (/member single serving, it's a bit small for /maeloulou/) two servings but i put so many things in my broth, the meat, eggs and veggies really compensate for it!
Reply (C3YBXOJH673C087)
pavo6503 (/member/pavo6503/) says:
Mar 10, 2012. 3:05 PM
Reply (C6ARJVYGZKG31OL)
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. (/member whatever, it tastes great and you can get by on a single serving. Small world... /pavo6503/)
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cosborne3 (/member/cosborne3/) in reply to pavo6503 May 25, 2012. 11:00 PM Yeah, not to step on anybody's toes, but I personally feel you're (/member not missing much with Naruto. /cosborne3/) 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.
Reply (CRRACB3H2MYJVFK)
maeloulou (/member/maeloulou/) in reply to cosborne3 Aug 23, 2012. 12:34 AM I actually made mine curly by mistake, i simply left them out a (/member little and they dried while being all /maeloulou/) 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!
Reply (CU6EMXOH673C07V)
Thekiller578 (/member/Thekiller578/) in reply to cosborne3 Jun 5, 2012. 9:39 PM try curling the noodles before you boil them, i noticed that they stay the same (/member when you boil them, i could be wrong /Thekiller578/) but its my guess
Reply (CL2JYIBH32S0682)
maeloulou (/member/maeloulou/) says:
Aug 23, 2012. 12:25 AM
Reply (C7U6K43H673C07B)
(/member Now i've become addicted and my friends are pressuring me to give them some broth + ramen /maeloulou/)
OMG I tried this recipe weeks ago because watching naruto made me hungry and kinda curious about 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 (/member/ElvenChild/) says:
Jan 28, 2012. 3:19 AM
Reply (C0B8RVWGXUZ7RNB)
Could you use the same dough to make udon noodles?

12 (/member /ElvenChild/)
maeloulou (/member/maeloulou/) in reply to ElvenChild Aug 23, 2012. 12:10 AM first time i tried this recipe i cut it too thick and it became like udon (/member noodles when i boiled them so i /maeloulou/) guess you could use the same dough yes...
Reply (CELIVI1H673C05E)
RaynoGernsback (/member/RaynoGernsback/) says: Jul 10, 2012. 2:02 AM Nice noodle recipe! In terms of from-scratch broth, I used to live in Yokohama where they (/member are crazy about pork bone broth, seasoned /RaynoGernsback/) with salt. I make a big batch of this tonkotsu stock every now and again, then freeze it in
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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 (/member/priya12992/) says:
Apr 3, 2012. 4:46 AM
Reply (CSF42HBH0KKFYAR)
This recipe is awesome....for the broth this is what I did:

(/member olive oil /priya12992/)
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!!!
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(/member /OrganicJunkie/)
OrganicJunkie (/member/OrganicJunkie/) in reply to priya12992 Reply (C5MBRYEH3QFITIT) Jun 21, 2012. 4:02 PM This sounds delicious! I think I'll have to try that this weekend
madtown_jeremy (/member/madtown_jeremy/) says: Aug 31, 2011. 12:53 PM This looks fabulous! My daughter and I LOVE ramen and lately I've started (/member picking up the more expensive brands like /madtown_jeremy/) 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!!
Reply (CB82OFQGRTHYF63)
asiantortoise (/member/asiantortoise/) in reply to madtown_jeremy Reply (CHYHEXBH2WETXX2) Jun 16, 2012. 11:36 AM I love Shin Ramyun! This might be a bit of a challenge for me but (/member i think i can handle it :) /asiantortoise/)
Chris01125 (/member/Chris01125/) says:
Jul 29, 2009. 8:44 AM
Reply (C0UZJUBFXP6OK7X)
(/member /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
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oddzerozero (/member/oddzerozero/) in reply to Chris01125 Reply (CE2P37HG8LWT8GH) Apr 30, 2010. 3:30 AM the color difference might be due to the difference (/member between the kinds of eggs /oddzerozero/) 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 (/member/andross/) in reply to oddzerozero Oct 21, 2010. 8:25 AM Yolk color has little to do with egg freshness. The yolk will actually (/member appear lighter with fresher eggs /andross/) 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.
Reply (CWWYZT2GFA45VHN)
sergeant82d (/member/sergeant82d/) in reply to andross Jan 12, 2011. 10:23 AM I'm sorry, but that's not quite entirely correct. We raise chickens (/member (along with Geese, Ducks, a /sergeant82d/) 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.
Reply (CB7M5ASGITHIQEP)
DGP_Maluco (/member/DGP_Maluco/) in reply to sergeant82d Reply (CDUHQMTH0OJ1CSG) Apr 12, 2012. 1:53 PM Well it depends, if you buy eggs from a supermarket, the eggs (/member turn out more pale, white, if you /DGP_Maluco/) 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 (/member/felows/) in reply to Chris01125 Jan 31, 2010. 2:52 PM your suppose to use your hands :]
(/member /felows/)
Reply (COPD8EGG51GF1H1)
DGP_Maluco (/member/DGP_Maluco/) says: Apr 12, 2012. 1:50 PM Well, like most outside the cultural country's that do have ramen, in mine we don't, I never (/member tried it but I really looking forward to try it, /DGP_Maluco/) 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
Reply (CIKXHL7H0OJ1CSA)
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damn :) Hope it turns out great! Its a healthy way to eat!
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How To Make REAL Japanese Ramen From Scratch

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How To Make REAL Japanese Ramen From Scratch

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How to make REAL Japanese ramen from scratch

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