Name: Delicious Homemade Ramen Noodles Recipe for Ultimate Comfort Recipe
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Cuisine: Japanese
Ingredients: 3 cups All-Purpose Flour (Substituting with whole wheat flour gives a denser texture.); 1 teaspoon Baking Soda (Mimics alkaline properties for classic ramen flavor.); 1 cup Water (Use room-temperature water for the best consistency.); 2 stalks Scallions (Chop finely for sprinkling.); 4 pieces Soft-Boiled Eggs (Can be marinated in soy sauce for extra flavor.); 2 cups Your Choice of Protein (Chicken, pork, tofu, or shrimp.); 2 cups Fresh Vegetables (Add bean sprouts, corn, mushroom slices, or bok choy.)

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Introduction

Nothing beats a warm bowl of homemade ramen noodles to soothe your soul. This recipe guides you through making fresh, tender noodles paired with your favorite toppings for the ultimate comfort meal. With simple ingredients and straightforward steps, you’ll enjoy ramen like never before.

The image shows a thick bundle of fresh noodles neatly folded into a rectangular shape, resting on a wooden surface dusted with white flour. The noodles have a pale yellow color with a smooth and slightly glossy texture, tightly packed with visible strands stacked horizontally. In the blurred background, there is a small white bowl containing a soft-boiled egg with a bright yellow yolk partially visible. The overall scene is set against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups all-purpose flour (substituting with whole wheat flour gives a denser texture)
1 teaspoon baking soda (mimics alkaline properties for classic ramen flavor)
1 cup water (use room-temperature water for the best consistency)
2 stalks scallions (chop finely for sprinkling)
4 pieces soft-boiled eggs (can be marinated in soy sauce for extra flavor)
2 cups your choice of protein (chicken, pork, tofu, or shrimp)
2 cups fresh vegetables (add bean sprouts, corn, mushroom slices, or bok choy)

Instructions

Step 1: In a large mixing bowl, combine the all-purpose flour and baking soda thoroughly. Gradually add the water, mixing until the dough starts to clump together.
Step 2: Knead the dough for about 10 minutes until it becomes elastic and smooth with a slightly tacky texture.
Step 3: Wrap the kneaded dough in plastic wrap and let it rest at room temperature for at least 30 minutes.
Step 4: After resting, divide the dough into portions. Roll each portion out thinly and cut into your desired noodle shapes.
Step 5: Cook the noodles in boiling salted water for 2 to 3 minutes until al dente, then rinse under cold water to stop cooking and remove excess starch.
Step 6: Serve the noodles in your favorite broth with chosen protein, fresh vegetables, soft-boiled eggs, and sprinkle with chopped scallions.

Tips & Variations

Allowing the dough to rest longer (up to an hour) improves noodle texture and elasticity.
Marinate the soft-boiled eggs in soy sauce and mirin for a flavorful ajitsuke tamago.
Experiment with different proteins and vegetables to tailor the ramen to your taste.
If you want chewier noodles, substitute part of the water with kansui (alkaline water) or use a small amount of baking soda as shown.

Storage

Store cooked noodles separately from broth in an airtight container in the refrigerator for up to 2 days. Reheat by briefly dipping noodles in hot water before serving to refresh their texture. Fresh dough can be wrapped tightly and refrigerated for up to 24 hours before rolling and cutting.

How to Serve

A close-up view of a tightly folded bundle of fresh noodles, pale yellow in color with a smooth and slightly powdery texture from a light dusting of flour. The noodles are layered side by side in neat rows, creating a thick, rectangular shape that rests on a wooden surface with scattered white flour around it. In the background, there is a small white bowl holding a half-soft boiled egg showing a runny golden yolk, slightly out of focus. The whole scene is set against a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour, which will give your noodles a denser texture and nuttier flavor. Adjust water as needed since whole wheat absorbs more.

How do I get the classic chewy texture in ramen noodles?

The key is using baking soda or alkaline water in your dough, which raises the pH and creates that distinct chewiness and color typical of ramen noodles.