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Fresh, homemade DIY Ramen is the best base for a perfect Japanese noodle soup! In this recipe, I’ll show you how you can easily make ramen noodles yourself at home using just a few standard shop-bought ingredients. Give it a go!
Ramen noodles are yellowish wheat noodles which, in Japan, are a real cult favourite both as a fresh noodle soup </ strong>or as a quick instant meal: they are one of the three traditional noodles of Japanese cuisine and are known for their versatility, ease of preparation and unique flavour! There are significant, particularly regional, differences in the thickness of the noodles (ranging from very thin to thick) and their cooking consistency (medium or firm).
Japanese ramen noodles originally come from China and are traditionally made from two key ingredients: gluten-rich wheat flour for the structure, and kansui water for the texture, colour and elasticity of the noodles.
Tip
Kansui, which contains very high levels of potassium and sodium carbonate and which, in its original form, gave the ramen noodles their yellow colour and distinctive flavour, is not that easy to come by and would need to be bought separately… → Here’s my recipe for traditional ramen noodles with kansui!
But would you like to make your own ramen noodles right now? Then this recipe is exactly the right choice. I’ve used egg and baking powder instead of kansui here, which makes the homemade Ramen a lovely rich yellow, really springy and slightly wavy – so absolutely on a par with the traditional original recipe!
An essential kitchen utensil that’s almost indispensable for this recipe is a simple pasta machine. With the pasta machine, your homemade ramen noodles are ready in no time at all and the process is much easier:
Of course, I realise that not everyone has a pasta machine like this in their cupboard. In that case, you’ll need to roll out the pasta dough with a lot of strength and perseverance, then cut it into fine strips using a large, sharp knife. That’s how I’ve done it in the recipes for homemade Udon noodles and homemade soba noodles.
Tip
If you’d like to make ramen noodles (or udon or soba noodles) yourself more often, I’d recommend buying a pasta machine . It’s really been worth it for me and my family, as making noodles yourself is great fun, even for the youngest cooks!
Alternatively, you can of course buy the best Japanese ramen noodles and whip up a delicious bowl of ramen soup at home in no time at all. Dried ramen is also ideal for an authentic Japanese ramen soup, as it cooks in a matter of moments and, of course, has a very long shelf life . I prefer to use these dried ramen noodles. Their texture is comparable to homemade ramen noodles and the flavour is simply unbeatable:
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Ramen Nudeln 720g (8 Portionen getrocknete Weizennudeln), J-Basket
Genieße authentische japanische Ramen Nudeln – perfekt für Ramen Nudelsuppe und Yakisoba. Die Nudeln sind schnell zubereitet und nehmen den Geschmack der Brühe optimal auf.…
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Would you like to know how to cook Ramen properly and what other ingredients you need for a bowl of Ramen noodle soup? In this post, I’ll show you in 5 steps how to easily make your own Japanese Ramen noodle soup, just like the Japanese do: → How to cook Ramen: a 5-step plan for Japanese noodle soups [with basic recipe]
Find out how to make really delicious homemade ramen noodles from just a few basic ingredients in this recipe! Have fun and good luck making your homemade ramen noodles:
Ramen noodles with egg
Serves 2 | 60 minutes | 398 kcal
🖨️ Print PDF 📌 Save this pinFresh, homemade ramen noodles are the best base for a perfect Japanese noodle soup! In this recipe, I’ll show you how you can easily make ramen noodles at home using just a few ingredients.
Ingredients (2 portions)
200 g plain flour
1 tsp baking powder
1 tsp salt
1 egg (size M)
5 tbsp water
a little potato starch (im Shop ansehen)
Essential equipment:
pasta machine (auf Amazon* kaufen)
Method (60 minutes)
Step 1
Gather the ingredients for the homemade ramen noodles.
Step 2
Place the wheat flour, baking powder and salt in a large bowl, mix with a spoon and form a small well in the centre. Crack the egg into the well and add the water.
Step 3
Mix the dough in the bowl, first with a spoon and then with your hands, until it forms small lumps, so that the egg and water combine perfectly with the flour.
Step 4
Then knead the dough with your hands for about 5 minutes on the work surface until it forms a firm ball. Please note that the dough for ramen noodles is very brittle – this is necessary to ensure that you end up with delicious, al dente ramen noodles!
Step 5
Wrap the firm ball of dough in some cling film and leave it to rest in the fridge for 30 minutes.
In the meantime, set up the pasta machine – assemble all the parts, secure it to the worktop and dust the rollers with a little wheat flour.
Step 6
Once the resting time is up, unwrap the ball of dough, cut it in half with a knife and re-wrap one of the halves, then place it back in the fridge.
Flatten the other half of the dough firmly with your hands so that it fits through the widest setting on the pasta machine (here, setting 1).
Step 7
Now it’s time to roll out the pasta dough: First, pass the dough through the widest setting on the pasta machine. Don’t be surprised – the dough will look extremely torn and rough!
Step 8
Fold this long strip of dough lengthways from both sides into thirds and pass it through the machine again.
Step 9
Repeat this process 5 more times – this way, the dough is both kneaded until soft and rolled out.
Once the dough has taken on a smooth texture and has been rolled out into a rectangular sheet, pass it through the machine twice more, but in one piece, without folding it into thirds!
Dust both sides of the sheet of dough with a little potato starch to prevent it from sticking to the rollers afterwards.
Step 10
Set the pasta machine to the next setting down and pass the dough through the rollers (Note: DO NOT fold it into thirds again!) .
Then roll out the sheet of dough to setting 3 using the pasta machine – depending on the model and your personal preference, you can roll it out further to setting 4 (we prefer slightly thicker ramen noodles).
Step 11
Dust the thin sheet of dough again with potato starch and cut it in half with a knife. Now pass each sheet of dough through the spaghetti attachment to make lovely, thin ramen noodles. Immediately afterwards, toss them in a little starch and arrange them in little nests on a floured surface (plate or platter) to prevent the noodles from sticking together.
Repeat the process shown for the second half of the dough, which is still in the covered bowl.<
Step 12. Step
The homemade ramen noodles are now ready. They can be used straight away to make a delicious ramen noodle soup (to do this, boil the noodles in a large saucepan for 1 to 2 minutes until bubbling, then drain and rinse well with cold water – this removes the remaining starch, making them easier to slurp).
However, the noodles can also be laid out flat, dusted well with starch and stored in a freezer bag (e.g. a Ziploc bag) in the fridge .
Your homemade ramen noodles are now ready! Wondering what you can cook with them? Here are my favourite ramen recipes:
Make your own Tantanmen: creamy sesame Ramen with spicy Miso minced meat, pak choi & ramen eggs
Tantanmen is a Ramen soup for those who like it creamy but not heavy. A…
A bowl full of happiness: Miso Ramen with 7 varied toppings – vegetarian, spicy & really easy
Immerse yourself in the world of flavours of Japanese cuisine with our Happiness Bowl! It’s…
10-minute Shoyu Ramen with bamboo shoots & Ramen eggs – for quick meals
My 10-minute Shoyu ramen: Wavy ramen noodles, served in a rich and sinfully delicious tsuyu…
Hiyashi Chuka – cold Ramen salad with yuzu soy sauce & sesame dressing
Hiyashi Chuka is a summery ramen noodle dish packed with fresh garden vegetables. It’s a…
Tan-Men – Ramen noodle soup with stir-fried vegetables & pork belly
Tan-Men is a Japanese Ramen noodle soup with stir-fried pork belly and crisp vegetables. It’s…
Tsukemen: Make your own cold ramen noodles with hot dipping sauce
Tsukemen is one of the most popular ramen recipes in Japan, particularly during the hot…
Has anyone tried this recipe yet? Let me know in the comments – I’m really looking forward to hearing from you.
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