Homemade ramen is a much healthier version than the instant and so delicious! Make up a batch of fresh noodles and keep them refrigerated for fresh ramen all week.
Ingredients and Variations
Ingredients: Bread flour, baking soda, water and salt.
Variations: Vital wheat gluten can be added for extra protein in the noodles. I have made chicken ramen here but beef, pork or shrimp can also be used instead.
Ingredients
- Noodles
4 cups 4 bread flour
1 tsp 1 salt
1 cup 1 water
1/4 cup 1/4 baking soda
- Broth
8 cups 8 chicken broth or stock
1 tbsp 1 fresh grated ginger
2 cloves 2 garlic, minced
1 tbsp 1 dried onion flakes
1 tsp 1 onion powder
1 tsp 1 garlic powder
2 tsp 2 ground turmeric
1 tsp 1 kosher salt
1/2 tsp 1/2 pepper
- Toppings
4 4 hard boiled eggs, peeled and halved
4 green onions 4 green onions sliced
1/8 head 1/8 cabbage, grated
2 2 carrots, grated
8 8 large mushrooms, sliced thin
1 1 chicken breast, sliced thin
soy sauce
sriracha sauce
toasted sesame oil
toasted sesame seeds
seaweed flakes such as Dulse
Directions
- Heat oven to 250°, spread baking soda on a parchment paper lined cookie sheet. Bake for 1 hour. then cool completely.
- mix cooked baking soda. flour, salt and water together into a dough. Cover with plastic wrap and refrigerate overnight.
- Cut dough in half, flatten and run through a pasta roller or roll out with rolling pin, as thin as you can get it. Use spaghetti noodle scutter on the pasta attachment, or using a shape knife, cut into long skinny ribbons.
- Bring s pot of water to boil, add salt. Boil noodles until they float to the top, about 2 minutes, Remove immediately. Add to bowl, add veg and meat of your choice and ladle boiling broth over top. sprinkle on the toppings! and enjoy!
