One of my most favourite foods/dishes out there is ramen. I’m obsessed, to the point that I have to consciously walk PAST my favourite ramen place most days of the week, instead of going in and eating it everyday. Because I could. I love it so much. There’s so many different options of ramen that you can get, but my favourite is a miso based blackened garlic ramen with thin noodles. I die, I could eat it literally exclusively for the rest of my life.
Wait – everyone knows what ramen is right? Let me help you if not.
Ramen is a Japanese dish. It consists of Chinese-style wheat noodles served in a meat or fish-based broth, often flavored with soy sauce or miso, and uses toppings such as sliced pork, dried seaweed, menma, and green onions.Wikipedia
That being said, ramen isn’t the CHEAPEST thing to order these days (yay food trends)… so I wanted to attempt to make my own version at home, and I have to admit – for my first time I didn’t do to bad at it!
I also made the noodles from scratch – so I’m going to share two recipes with you! One for my fresh noodles and one for the actual ramen. If you make it, let me know how you like it!!
A simple recipe for fresh noodles
- 2 cups whole wheat flour You can use all-purpose flour as well, I just wanted to try whole wheat pasta
- 3 eggs
- 1/2 tsp salt
- Pasta Roller/Cutter
In a medium bowl, add the flour and the salt and mix it up. Create a crater in the centre of the bowl, a little spot where you can crack the eggs into.
Crack the eggs into the centre, and using a whisk or fork slowly start to combine the flour/salt mixture in with the eggs. Only do a little bit at a time, the eggs will start to look like a slurry. Once enough flour has been added, it will start forming a very soft dough. Not all of the flour will get added into the dough so it’s ok if you have some left over.
Knead the pasta dough… Turn the dough and any extra flour out onto a clean counter. Begin gently folding the dough on itself, flattening, and folding again. It will be extremely soft at first but will start to firm up. Once it’s firm enough to knead, begin kneading the dough. Incorporate more flour as needed to prevent the dough from sticking to you or the counter.
Slice into the dough with a paring knife; if you see lots of air bubbles, keep kneading. The dough is kneaded when it forms a smooth elastic ball and has very few air bubbles when cut.
Clean and dry the mixing bowl. Place the ball of dough inside and cover with a dinner plate or plastic wrap. Rest for at least 30 minutes.
Divide the dough into four equal portions. Dust the portions with flour and cover with a clean dishtowel.
Set your pasta machine to the thickest setting (usually marked “1”). Flatten one piece of dough into a thick disk between your hands and feed it through the pasta roller. Repeat once or twice. Fold this piece of dough into thirds, like folding a letter, and press it between your hands again. With the pasta machine still on the widest setting, feed the pasta the opposite way as before. Feed it through once or twice more until smooth. If desired, repeat this folding step. This helps to strengthen the gluten in the flour, giving it a chewier texture when cooked.
Begin changing the settings on your roller to roll the pasta thinner and thinner. Roll the pasta two or three times at each setting, and don’t skip settings (the pasta tends to snag and warp if you do). If the pasta gets too long to be manageable, lay it on a cutting board and slice it in half. Roll the pasta as thin as you like to go.
Cut the long stretch of dough into noodle-length sheets, usually about 12-inches. Switch from the pasta roller to the noodle cutter, and run the sheet of pasta through the cutter. Toss the noodles with a little flour to keep them from sticking and gather them into a loose basket.
To cook the pasta immediately, bring a large pot of water to a boil, salt the water, and cook the pasta until al dente, 4-5 minutes. To dry, lay the pasta over a clothes drying rack, coat hangers, or the back of a chair, and let air dry until completely brittle. Store in an airtight container for several weeks. To freeze, either freeze flat in long noodles or in the basket-shape on a baking sheet until completely frozen. Gather into an airtight container and freeze for up to three months. Dried and frozen noodles may need an extra minute or two to cook.
Homemade Ramen Recipe
- 1 tsp Olive Oil extra virgin
- 1 clove Garlic minced
- 1 tsp Ginger fresh, minced
- 1/2 package Ground Chicken
- 4 cups Chicken Broth
- 2 tsp Soy Sauce
- 4 tbsp Miso Paste
- 1/2 tsp Sesame Oil
- 10 oz Your Homemade Pasta Noodles
- 2 cups Water for boiling the noodles
- 4 Soft Boiled Eggs 1 per bowl
- 4 pieces Dried Seaweed 1 per bowl
- Chopped Green Onion for garnish
Heat olive oil in a large deep skillet or a pot over medium-high heat. Add minced ginger, garlic, and ground chicken to the skillet and sauté on medium heat until the chicken is done.
Pour chicken broth into the skillet/pot. Add the soy sauce and bring the soup to a boil. Turn down the heat to low, and melt miso in the soup. Add sesame oil last, and then turn off the heat.
In the meantime, prepare the noodles. Boil water in a large pot. Put noodles into the boiling water and cook for a few minutes, until the noodles are al dente, or reach your desired firmness. Drain the noodles well and serve in two deep soup noodle bowls.
Pour the hot miso soup mixture with chicken over the noodles.
Add the egg, green onion & seaweed if you desire. Enjoy!
Enjoy!! This is the perfect recipe for a cozy night in! 🙂