Im only posting the ramen noodle recipe since the stock can be made so many different ways and topped with virtually anything in the world you want, but the noodles I find are the hardest part and a very integral part of a good ramen. Enjoy and let me know if you folks have any questions or some tips on making the dough.
Ramen Dough
2 Cups AP Flour
4 Eggs Lightly Whisked
1 Tbsp Lye Water/Alkaline Water/Kansui*
1 tsp. Salt
-Mix the lye water with the eggs
-Mix the salt with the flour and make a well and add the egg lye mixture
-mix around the inside of the well with fingertips until the dough comes together slowly incorporating more and more flour until a dough forms.
-Now the hard part......Knead the dough for 15 minutes, let rest 10 minutes wrapped in saran wrap. Unwrap and repeat 2 more times for a total of 45 minutes of knead time. I know it sounds a little ridiculous but you are trying to develop the gluten strands and a dough that can withstand a high temp stock and not break down and turn to mush.
-Roll dough to the thickness desired and cut. (I personally use a hand crank pasta roller for this and a kitchen-aid attachment can work as well. I also use the spaghetti and sometimes the vermicelli setting for cutting .
To store lightly toss the noodles in flour to coat and loose wrap and freeze, once firm you can portion and zip lock to store the noodles for later use.
Im only posting the ramen noodle recipe since the stock can be made so many different ways and topped with virtually anything in the world you want, but the noodles I find are the hardest part and a very integral part of a good ramen. Enjoy and let me know if you folks have any questions or some tips on making the dough.
Ramen Dough
2 Cups AP Flour
4 Eggs Lightly Whisked
1 Tbsp Lye Water/Alkaline Water/Kansui*
1 tsp. Salt
-Mix the lye water with the eggs
-Mix the salt with the flour and make a well and add the egg lye mixture
-mix around the inside of the well with fingertips until the dough comes together slowly incorporating more and more flour until a dough forms.
-Now the hard part......Knead the dough for 15 minutes, let rest 10 minutes wrapped in saran wrap. Unwrap and repeat 2 more times for a total of 45 minutes of knead time. I know it sounds a little ridiculous but you are trying to develop the gluten strands and a dough that can withstand a high temp stock and not break down and turn to mush.
-Roll dough to the thickness desired and cut. (I personally use a hand crank pasta roller for this and a kitchen-aid attachment can work as well. I also use the spaghetti and sometimes the vermicelli setting for cutting .
To store lightly toss the noodles in flour to coat and loose wrap and freeze, once firm you can portion and zip lock to store the noodles for later use.
*Here is a link to the Lye water I use. You can also find it in some specialty stores or asian markets.
https://www.amazon.com/Potassium-Carbonate-Sodium-Bi-Carbonate-Solution/dp/B06Y3VM9DZ
The link below explains how to make your own
https://omnivorescookbook.com/kansui