The Easiest Homemade Ramen Noodles | Miso Ramen Recipe

Please excuse my few minor audio hiccups in this video! Now that I've gotten that out of the way, here is my recipe for ramen noodles made from scratch. It may not be the traditional way of making ramen, but this is the easiest, breeziest, with results that exceed expectations. I adapted this recipe from: https://pinchandswirl.com/homemade-ramen-noodles/ and https://thefrozenbiscuit.com/ramen-noodles/ Ingredients/Measurements: (ramen) 200 grams all purpose flour 210 grams bread flour 2 eggs, beaten 1 tsp salt 1 tsp. baked baking soda 1 3/4 cups warm water (miso) 4 cups water or vegetable broth 2 tbsp. miso paste lemon peel or smashed lemongrass (discarded before serving) 2 inch piece fresh ginger, minced 2 garlic cloves, minced sesame oil -sauté the ginger and garlic in a drizzle of sesame oil on medium heat. Add the rest of the ingredients. Stir. Bring to a boil. Lower to a simmer. Ready to serve. (soft boiled ramen egg) 2-4 eggs 1/2 cup soy sauce (I used mushroom soy sauce) 1/2 cup water 1 star anise 1/4 cup rice wine vinegar 1 tbsp. brown sugar 1 tbsp. white sugar 1/2 tsp. fish sauce - Gently place eggs in already boiling water. Cook for 6 1/2 - 7 minutes. Immediately transfer to ice water. Gently tap with knife, and peel away shell. Simmer marinade ingredients in a pot until sugar is fully dissolved. Chill. Place eggs in marinade. Cover, and let marinade for minimum 2 hours, ideally overnight. I adapted the egg recipe from: https://www.theflavorbender.com/ramen-eggs-ajitsuke-tamago/ Recipe Notes: -Be prepared to adjust the dough's consistency slightly with small amounts of water or flour if needed.

Category