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 epitomeof junk food; a greasy, carcinogenic mess, lacking in any nutrients whatsoever and only to be eaten as alast 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 eatevery 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 ainstant 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

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Posted:May 12, 2008

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How to make REAL Japanese ramen from scratch http://www.instructables.com/id/How-to-make-REAL-Japanese-ramen-...

1 of 14 25/06/2013 04:27 a.m.

You will need:3/4 Cups Flour (see below)1 egg~3/4 tsp salt (or to taste)~1 tbsp water (depending on flour and humidity)

In Japan, we do not have all-purpose flour, only low gluten and high gluten flours, which we have to mix.If you do have easy access to these flours, you should mix about 1 part low gluten to 2 parts high gluten.Otherwise, just use all-purpose flour. It's not vital to the noodles.

This dough doubles or even quadruples very well, although the dough becomes harder to knead.

Step 2: Combine.

Mix the dry ingredients, make a well in the center, and beat the eggs and water inside.Then slowly combine the ingredients together.

Step 3: Knead that dough.

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2 of 14 25/06/2013 04:27 a.m.

Once your ingredients are somewhat combined, dump the stuff onto your CLEAN counter and startkneading. 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 muchanymore (and when your forearms are sore). When it is the right consistency, you should be able tolift 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 ata time.

Step 4: Rest.

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3 of 14 25/06/2013 04:27 a.m.

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 thewinter.

Step 5: Stretch it!

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4 of 14 25/06/2013 04:27 a.m.

Take the dough ball and (if you are making a double or triple portion of the recipe) break it into a singleportion (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 thingtoo, but I don't have one of those.

If you can, get it to about 1mm in thickness. If it starts sticking, get some more dry flour onto there.

If it starts springing back to its original shape, let it rest for a minute or two.

Step 6: Cut the dough!

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5 of 14 25/06/2013 04:27 a.m.

Get the sheet of dough and put it onto a cutting board so you don't damage your counter. Spread flourLIBERALLY on the surface, because if it starts sticking when we cut it, our ramen will be ruined. Fold ittwo times in the same direction, each time spreading flour on the surface. finally, get some flour on thetop. Don't worry, all that loose flour will wash off when we boil it, and the flour in the water will keep ournoodles 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 asit 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 withsome more flour, just be careful not to break the noodles.

Step 7: Boil it!

I hope you got some water boiling already. I always forget. Anyhow, once the water boils, salt it, thensprinkle the noodles into the water. if you dump them in, they will stick. Mix the noodles around with

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6 of 14 25/06/2013 04:27 a.m.

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 justtaste the noodles and drain them when they're just soft enough. You can also boil some vegetables ormeat with the noodles to heat them up, just make sure to not cool the water down too much when youput them in.

Step 8: Add some soup and eat.

This is the part I myself could use some help on. I just mix concentrated chicken stock and soy sauce(or miso), but if you're desperate you can use the flavor packet from instant ramen or something. Do notjust use soy sauce or miso without any stock, because it will taste like crap. And for the love of god, donot 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. Youcan also make tonkotsu soup with pig bones, but that amounts to about a day of simemring andreducing, something I am too lazy for.

Spinach and Chinese cabbage (hakusai) both go great with ramen, as does most kinds of mild meat.Youcan also add corn, peas, or any other manner of frozen vegetables. Eggs also go will in the soup, hardboiled or mixed in.

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7 of 14 25/06/2013 04:27 a.m.

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Aug 1, 2011. 1:14 AM Reply (CNMCA1BGQT21WV9)

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 forabout a dollar in ingredients. Not much more expensive than a instant packet! You can, of course, reallygo crazy on the condiments.

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philbert1 (/member/philbert1/) says:

The author's remarks about Ramen in the US being unhealthy and carcinogenic is unfounded. Thegist 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 themix, 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 thecheap Raman . . well . . for everyone's information . . that is the unknown factor in store boughtraman and is the carcinogenic part if there is one . . it'd be nice if the author was teaching peoplehow to make a flavorful ramen and healthy one by instructing on how to prepare and add meat andvegetable ingredients. . . too bad. . this is just a recipe to make noodles. You'd be better served tobuy noodles pre-made and learn how to prepare ingredients.

jkerchelich (/member/jkerchelich/) in reply to jkerchelich

Homemade vs store boughtramen (http://www.huffingtonpost.com/2012/02/09/ramen-digestion_n_1263825.html)

whitephatt (/member/whitephatt/) in reply to jkerchelich

I'm not sure they realize thatchewing is part of the digestiveprocess..

Whole ramen noodles vs obviouslychewed home made noodles.

And some how that is suppose toequate to 'death by preservatives'or whatever their over all argumentis.

..Seriously guys? -_-

ajocys (/member/ajocys/) in reply to osgeld

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

Inquisitively (/member/Inquisitively/) in reply to osgeld

Maybe price wise but seriously,taste wise, health and wellnesswise it is incomparable.

I haven't given this recipe a try yetbut I'm going to. We eat ramen alot in my house hold because welove soups. But because it's so badfor you we've been trying to getaway from it and then end up


8 of 14 25/06/2013 04:27 a.m.

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Aug 29, 2012. 3:17 PM Reply (CVQ3ZRTH6DWPSB4)

coming right back. So I think this will be a great alternative of sorts. Thank you muchly forthe recipe and step by step!

REA (/member/REA/) in reply to elxia

when K mart was here, they sold it10 cents each. we used to buythem by the shipping box full.

superMacaroni (/member/superMacaroni/) in reply to elxia

I've seen it at wal-mart.

speeddemon92 (/member/speeddemon92/) in reply to elxia

i don't know where you're from buthere in the usa they're 15 -20 centsa pack..... btw neryam, goodinstructable i think ima go makessome now....

elxia (/member/elxia/) in reply to speeddemon92

Im from usa ...mabye its because iget mine from post

speeddemon92 (/member/speeddemon92/) in reply to elxia

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

toaster769 (/member/toaster769/) in reply to osgeld

you can get the better versionsof the instant packets that wouldbe better to compare at .99 to$1.49.BUT the time is still a hugedifference.still though its nice to see how itsdone from scratch.

barneytomb (/member/barneytomb/) says:

High Gluten flour is bread flour.

pangel1 (/member/pangel1/) says:

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

Kakashi-senpai (/member/Kakashi-senpai/) in reply to pangel1

Yeah totally.Watching Narutomakes you want to eat ramen...Idon't want to make it 'cause it'sgoing to be awful-.-But I reallywanna go to a Japaneserestaurant.

jkerchelich (/member/jkerchelich/) in reply to Kakashi-senpai

give it a try, i have horriblecooking skills and mine still turnedout alright


9 of 14 25/06/2013 04:27 a.m.

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Jan 23, 2012. 9:24 PM Reply (CT487LNGXL5P1KC)

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Duhamhim (/member/Duhamhim/) in reply to pangel1

240 I find it very difficult watchingNaruto without Ramen nowI'm going to try and make ityour local Chinese food store hasfree chopsticks but they're Chinesechopsticks not Japanese

sharvey6 (/member/sharvey6/) in reply to pangel1

Ditto!! I'm watching eps 213 now^_ ^I can't wait until the entireShippuden is English dubbed! Sofar I have eps 1-90, but I knowthere are more.. waiting is such aPAIN! -_- I want to visit Japanand taste REAL ramen!! But untilthen, I think I'll try to make this..^_^

cyingling (/member/cyingling/) in reply to pangel1

hey me 2 LOL

watching episode 198 right now

Kakashi-senpai (/member/Kakashi-senpai/) in reply to cyingling

Watching episode 100Shippuuden right now. .^^

shadow619 (/member/shadow619/) says:

i was wondering how many servings and calories were in this

maeloulou (/member/maeloulou/) in reply to shadow619

i make two servings with onedough but you might use it as asingle serving, it's a bit small fortwo servings but i put so manythings in my broth, the meat, eggsand veggies really compensate forit!

pavo6503 (/member/pavo6503/) says:

Naruto? Never heard of it. This is almost the exact same recipe for pasta my great grandmothertaught 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...


10 of 14 25/06/2013 04:27 a.m.

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May 25, 2012. 11:00 PM Reply (CRRACB3H2MYJVFK)


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cosborne3 (/member/cosborne3/) in reply to pavo6503

Yeah, not to step on anybody'stoes, but I personally feel you'renot missing much with Naruto.It's an anime about ninjas...Andkunoichi, for those who don'tknow, that's the term for womentrained in ninjitsu. Not a fan ofthe show. Don't flame me fordisliking it.

I'd also like to ask the author aquestion while I'm at it. Is thereany way to make the noodlescurly? I know that shoyu orsoy-sauce ramen typically usescurly noodles, and I'd like to trymaking it as close to the typicalmethod as I can.

maeloulou (/member/maeloulou/) in reply to cosborne3

I actually made mine curly bymistake, i simply left them out alittle and they dried while being alltangled together and when icooked them they kept that kindacurly shape! I'm sure if you placethem so they are curly and letmost of the moisture evaporatebefore you cook them (or placethem in your fridge or freezer)then they'll remain curly afterbeing boiled!

Let me know if that worked!

Thekiller578 (/member/Thekiller578/) in reply to cosborne3

try curling the noodles before you boilthem, i noticed that they stay the samewhen you boil them, i could be wrongbut its my guess

maeloulou (/member/maeloulou/) says:

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

ElvenChild (/member/ElvenChild/) says:

Could you use the same dough to make udon noodles?

maeloulou (/member/maeloulou/) in reply to ElvenChild

first time i tried this recipe i cut it toothick and it became like udonnoodles when i boiled them so iguess you could use the samedough yes...

RaynoGernsback (/member/RaynoGernsback/) says:

Nice noodle recipe! In terms of from-scratchbroth, I used to live in Yokohama where theyare crazy about pork bone broth, seasonedwith salt. I make a big batch of this tonkotsustock every now and again, then freeze it in


11 of 14 25/06/2013 04:27 a.m.

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Jul 29, 2009. 8:44 AM Reply (C0UZJUBFXP6OK7X)

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 someleeks (welsh onion) if you like. Cover with water and bring to the boil. A grey scum will rise to thesurface. 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. Seasonwith salt. Add cooked noodles, boiled eggs, blanched spinach, shredded leeks, nori sheets and/orthin slices of roast pork.

priya12992 (/member/priya12992/) says:

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

olive oil4 cloves galic finely chopped5 scallions chopped5 skinless/boneless chicken thighs1 container beef stock (the boxed kind)2 cups water 1/2 cup mirin winesalt pepper to taste/ or soy sauce in lieu of salt

get a big potsautee garlic in olive oil for 2 minutesadd chicken and brown slightly on both sidesadd 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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OrganicJunkie (/member/OrganicJunkie/) in reply to priya12992

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

madtown_jeremy (/member/madtown_jeremy/) says:

This looks fabulous! My daughter and ILOVE ramen and lately I've startedpicking up the more expensive brands likeShin Ramyun, Ichiban and those rockin'Mama noodles, but I can't wait to makethem from scratch with some homecooked stock. Thanks so much for this!!

asiantortoise (/member/asiantortoise/) in reply to madtown_jeremy

I love Shin Ramyun! This mightbe a bit of a challenge for me buti think i can handle it :)

Chris01125 (/member/Chris01125/) says:

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


12 of 14 25/06/2013 04:27 a.m.

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oddzerozero (/member/oddzerozero/) in reply to Chris01125

the color difference mightbe due to the differencebetween the kinds of eggsyou use. in japan they havefresher higher quality eggsthen most people do in theusa. though now a days youcan get our hands on freerange eggs, it's even betterif you can get to a farmer'smarket and get farm freshfree range. the yolks are aa very bright and rich color,almost orange.

andross (/member/andross/) in reply to oddzerozero

Yolk color has little to do with eggfreshness. The yolk will actuallyappear lighter with fresher eggsas the albumen clears with age.The chicken's diet affects colormost. If you feed a chickennothing but white corn, the yolkwill be almost white.

sergeant82d (/member/sergeant82d/) in reply to andross

I'm sorry, but that's not quiteentirely correct. We raise chickens(along with Geese, Ducks, aTurkey, Cows, Pigs and two largegardens... Sheep are next!), andthe albumen is the egg *white*...the yolk on our (free range)chickens are much much darkerthan any commercial egg. And theflavor is vastly better also.

As you say, the diet that a heneats is what affects the yolk color -and taste! - more than anything.What a roaming hen eats is variedand includes grass, weeds, seeds,bugs, and whatever interests them.

DGP_Maluco (/member/DGP_Maluco/) in reply to sergeant82d

Well it depends, if you buy eggsfrom a supermarket, the eggsturn out more pale, white, if youraise chickens you can be surethey will turn out yellow! Its calledthe difference between"homemade eggs" and "storeeggs" how we call it in ourlanguage ;D (Portugal)

felows (/member/felows/) in reply to Chris01125

your suppose to use your hands :]

DGP_Maluco (/member/DGP_Maluco/) says:

Well, like most outside the cultural country'sthat do have ramen, in mine we don't, I nevertried it but I really looking forward to try it,just made the first steps it wen't asdescribed! Awsome, its resting now!

I never tried Ramen, hope I love it :)

Just need chopsticks :( IDK where to getsome.. I know how to handle them but Inever saw them for sale... And I don't have arestaurant near by where I could get some


13 of 14 25/06/2013 04:27 a.m.

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damn :)

Hope it turns out great! Its a healthy way to eat!

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14 of 14 25/06/2013 04:27 a.m.

how to make real japanese ramen from scratch

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