Description
This recipe guides you through making homemade shoyu ramen noodles from scratch, combining simple ingredients like all-purpose flour, eggs, baking soda, and salt. Perfectly kneaded and rolled out, these noodles provide an authentic base for any ramen soup with a delicious chewy texture and fresh taste.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
Wet Ingredients
- 2 large eggs
- 1/4 cup water
- 1 tablespoon warm water (for dissolving baking soda)
Instructions
- Gather Ingredients: Start by gathering all your ingredients: 2 cups of all-purpose flour, 1/2 teaspoon of salt, 2 large eggs, 1/4 cup of water, and 1/2 teaspoon of baking soda.
- Mix Dry Ingredients: Place the all-purpose flour in a large mixing bowl and add the salt, making sure to evenly distribute the salt throughout the flour.
- Beat Eggs: In a separate small bowl, crack the two large eggs and beat them lightly with a fork until the yolks and whites are fully combined.
- Combine Eggs and Flour: Add the beaten eggs to the flour mixture, mixing gently at first to prevent the eggs from splattering.
- Add Water: Gradually pour in the 1/4 cup of water while stirring the dough, ensuring the water is incorporated into the mixture evenly.
- Dissolve Baking Soda: In a small dish, dissolve the 1/2 teaspoon of baking soda in a tablespoon of warm water, then add it to the dough mixture.
- Mix Dough: Use your hands or a spoon to continue mixing until the dough begins to come together and form a rough, shaggy mass.
- Knead Dough: Transfer the dough onto a clean, lightly floured surface and begin kneading it by folding it over onto itself and pressing down.
- Knead Until Smooth: Knead the dough for about 8 to 10 minutes, or until it becomes smooth, elastic, and no longer sticky.
- Adjust Flour if Sticky: If the dough feels too sticky, sprinkle a small amount of flour onto it and continue kneading until the desired consistency is reached.
- Shape and Wrap: Once the dough has reached the right texture, shape it into a ball and wrap it tightly in plastic wrap.
- Rest Dough: Allow the dough to rest for at least 30 minutes at room temperature.
- Prepare to Roll: After resting, unwrap the dough and place it onto a floured surface.
- Roll Out Dough: Use a rolling pin to roll out the dough into a thin sheet, aiming for a thickness of about 1/16 inch.
- Cut Noodles: Once the dough is rolled out, use a sharp knife or a pasta cutter to cut it into long, thin strips to form the noodles.
- Dust Noodles: Dust the noodles lightly with flour to prevent them from sticking together.
- Prepare Boiling Water: To cook the noodles, bring a large pot of water to a rolling boil.
- Cook Noodles: Add the noodles to the boiling water and cook for 2 to 4 minutes, or until they are tender but still firm to the bite.
- Drain and Rinse: Once the noodles are cooked, drain them carefully and rinse them briefly under cold water to stop the cooking process and remove excess starch.
Notes
- Dissolving baking soda in warm water activates its leavening properties, which helps create the characteristic chewy texture of ramen noodles.
- Resting the dough is crucial as it allows gluten to relax, making the dough easier to roll out thinly.
- Be sure not to overcook the noodles; they should retain a slight firmness for authentic ramen texture.
- Flouring the surface and noodles helps prevent sticking during rolling and cutting.
- Use a pasta cutter for uniform noodle thickness or a sharp knife if unavailable.
