Beginner Guide to Making Ramen Noodles from Scratch
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Making great ramen noodles at home doesn't require a lot of ingredients, just a few tools and some time. This is a simplified ramen noodle recipe that a beginner should be able to recreate if they follow the steps in this video.
Required Equipment:
Kitchen Scale
Pasta Machine: amzn.to/2VKfcFl
40% Hydration Noodle
Ingredients:
500g Bread Flour
200g Cold, filtered water
5g Sodium carbonate or Potassium carbonate amzn.to/3iFfneW
5g Kosher Salt
Making Ramen Noodles is all about ratios. Everything is based off the weight of the flour. Generally, you will aim for 1% of the weight of flour in both powdered kansui and salt and whatever hydration percentage you want in cold water.
High Hydration Noodles (35% and over) Characteristics:
- Generally easier to work with
- Won't suck up soup
- Won't get soggy as quickly
Low Hydration Noodles (30% and under) Characteristics:
- Very difficult to make at home
- Sucks up soup when you eat
- Gets soggy quickly
Some recommended hydration percentages for various styles of ramen:
Tonkotsu Ramen: Low Hydration 30% or lower (don't try at home)
Sapporo Miso Ramen: High Hydration 35% - 40%
Shoyu Ramen: Mid - High Hydration 33%-40%
Shio Ramen: Mid - High Hydration 33%-40%
Just learned something on the discord, when laminating, folded side goes in first not the ends. I've been doing it wrong this whole time haha.
Wow, thank you! Do you know what is the reason for that?
@@FuriousGato just an educated guess - you are compressing the dough, which makes it longer. This method allows the dough to elongate, since the ends are "free", and finally laminates them.
Did u mean left n right of the noodle sheet or top n bottom of the sheet?
@@FuriousGato If you put in the ends first, it is possible that a bubble forms which will be pushed back until the end where it'll pop and leave a small hole. Turn the dough the other way and the trapped air can be released between the ends. It doesn't always happen but it's good practice just to be on the safe side
@@anoobiscooking1193 left and right, long end to long end
A note on why people often use gloves after incorporating the kansui... Sodium carbonate is alkaline and can cause mild chemical burns on your hands.
Good point
Im guessing this goes away after boiling?
zhaooooOOOO no deal with the burning of your mouth helps you get used to when you go to hell lmao
Not one word said about this in the video. Big fail "way of ramen."
@@mrwhitevan4524 thank you for contributing to the conversation
As a Japanese, so glad to see presentation like this by foreigners. Well studied, very impressive. Yes, "kan-sui" is the key! Personally curly men is preferable. Anyway, excellent video!
💪
@@911_terrorist Jesus loves you
I thought your name said hikikomori 😂
He is Japanese-American. Does it also count as foreigner in Japan?
@@leolovesjesus6534 what
Here's a quick little tip. After your first pass in the pasta machine and the first lamination, as you laminate it several times, eventually you will hear a little "pop" in the folded end when it passes through the roller. Once you hear the pop, It's ready. The glutens are aligned and you're ready to start closing your rollers on each roll.
Hey dude I know this video has aged now but I’m finally at the point where I’m starting to dive into my own noodles and I wanna thank you for such a great tutorial. I love following along just behind you on your journey. Much love.
Yeah it’s been awhile I loved this tutorial despite being so late to seeing it
is 2 years really aged for a recipe that's decades old tho?
I made these noodles today and my whole family were impressed and thrilled. It really was just like store bought ramen but it doesn’t get soggy and over swollen in the broth. And so CHEAP to make! Thanks!
Yep use your time making thise instead of money.
@Hermaeus Mora my comment just meant that if you don't spend money on something then you have to spend your time. It is cheaper to make your own food out of ingredients then to go buy food already made. And I've heard that holds true even for ramen which seems really cheap already.
@Hermaeus Mora mate I'm not sure what you mean because it sounds like he's happy about people her saving money on noodles
Thanks for the confirmation.
Question tho, how long can you keep it for after you've made it? And HOW can you keep it?
You are my hero. I spent two months working in a ramen restaurant in Yonago, Tottori. Watching your content brings back great memories. Thank you for making such great videos that we can all relate to.
George Beaver I can’t relate
Can you plzz give me insta or fb id i want to talk with you about noodles
Thank you so much for this. Made Ramen over the weekend from scratch. Everything turned out amazing! I appreciate the time and effort put into this video.
Wow! I enjoyed every second. I watch cooking videos maybe four hours a day. You introduced a whole new genre to me…I’m 56 years old and still excited about learning about cooking.
I have been thinking of the best way to say thank you very much for teaching me how to make delicious ramen for myself and my loved ones, but I decided that simple is best. So thank you, you’ve given excellent and accessible recipes and advice, and I can now make a few different types of ramen. I started with this video and then learned to make the dashi, the tare, the accompaniments, and some side dishes to serve alongside. I found your videos at a difficult time in my life, so I am extra appreciative for your lessons. Food isn’t just nourishment, it’s the very building blocks of our bodies, it’s the glue that defines our cultural heritage, and it’s the language of love, honor, and affection. So serving my family a bowl of completely homemade ramen is a great way to show them I care about them - and it’s incredibly delicious. So again, thank you very much.
Thanks very much for watching! This year has been pretty brutal for so many of us. Wishing you a great 2021!
Beginners guide for ramen... Its a whole chemistry class...
that's pretty much all of ramen making
@@WayofRamen lol yeah
I’m about to venture into doing a food truck and I’m looking into everything. I’m excited to try making my own noodles and seeing how easy/difficult it is! I’ll be binge watching all of your videos to get more ideas on how I should do things. Thanks for all your work and dedication! :)
good luck with your food truck!! :D
Thank you for not only explaining how to make these but WHY you do certain things. Great video!
Agreed! Very helpful for this newbie! Thank you for sharing this content with us!
What an excellent tutorial! Thank you so much for making this. I’ve made ramen many times, but today is the first time I’m attempting fresh noodles.
Thank you for watching
Thank you for this great tutorial. We made this yesterday and let it rest overnight. The noodles were perfect and not soggy.
Friend of mine spent 6 or 7 years in Japan and fell in love with ramen. She's got me trying all kinds now too. Going to watch this a few more times before I attempt making noodles for us to try.
just made these tonight and couldn't wait overnight so I cooked some fresh- wow! these are the first noodles that I feel have the right texture and bite that I have been able to produce! Thanks for the video!
you gave me the answer i needed, thanks
@@andreyalves3040 exactly, i aint waiting no whole mfing day to eat man
I like your video because you are crystal clear in your explanation: 1/ ratio of ingredients 2/ ingredients selection 3/ reasons for use what to what Thank you. I make big batches then store in freezer for months. All it takes is boiling water under 2 min. as good as fresh and so cheap to make versus to buy. The noodles are so versatile I use mostly for soup and stir fry all in Vietnamese style cooking. I really like ramen with baked baking soda VS regular noodle with eggs. The latter smells egg and soggy !!!!! Thumb up for you!!!!
Best channel I’ve ever found. I love ramen and need to move up to the next level and make my own noodle and I think your channel will help me get there. Thank you
Love your videos. No BS nonsense. Just straight up instruction. Thank you sir!
Thanks for watching
Hi, thank you for sharing this! I tried another recipe and I failed that one…but then I found this and decided to try now I’m happily full alhamdulillah ✨ great explanation, easy to understand, worth to try!
thanks for watching! and good job!
Saving this. Love ramen, wish more stores sold real ramen stuff like tonkotsu broth or at least pork bones to make it.
I am so glad I came across this. I never made noodles before and I want to give it a try, thank you for this video!!!
Thank you for your excellent video. Yesterday I made the ramen noodles by following your tutorial. I cooked them today and they turned out very delicious. The ramen texture is great too.! 👍
Just made the noodles and I loved stepping on my bag. So much easier and cleaner to do.
yeah stepping on the noodles is the secret pro technique. so much easier than trying to knead by hand.
Just discovered your channel and love how you throughly explain everything!
Thanks for watching!
I watched this video a few times before getting up the nerve to make the noodles. Thanks for taking the time and effort to break things down and give so much detail!
Thankyou so much for teaching everyone including myself. This is wonderful.
Simply thank you 😂 I love ramen and gave up the last time I was trying to make broth in my instapot a few years ago. Ur vids have got me back to being hyped to learn this stuff
Thanks very much for watching Randall! Good luck with your ramen.
yeeeeee!!! Hawaii!!! lol my girlfriend saw your longs bag and we had to go try find out if you're in the islands too :-D! always stoked to see other local cats doing boss stuff!!
Awesome video! I had tried learning ramen years ago, must be about 15 years now. Back then I couldn't find any videos or recipes other than a rare Japanese site or two which I had to translate. I'm going to have to try this asap!
Just made these and although I need to work on my rolling and cutting technique a little, they turned out great! thanks for the super informative video.
I’m such a visual learner this is awesome thank you! Also, a “makeshift hakata style” from ramen__lord tutorial would be dope..
Thank you for this. I've been making my own noodles for a long time, but this one video improved my ramen enormously! Sadly, there isn't much call for ramen shokunin here in the U.S.
Thanks for watching. There will be a day where Americam ramen shokunin will be a thing. We're just early.
Just discovered you today. I treasure your sharing. You explained so well. I will try it soon. Thank you.
Hey man, i followed your recipe and its worked every time! I appreciate it so much, you helped me learn a new skill
These videos are great! I love the effort you put into every aspect of the bowl of ramen. I do have a question about the noodles - how many times do you laminate the dough through the pasta machine once you've manually rolled it out? It seems like you just did it once or twice, which surprises me I guess based on other noodle types that tend to be kneaded more. I assume the resting, flattening with feet, and other things you do before using the pasta machine are what makes a sufficiently textured noodle, I guess I wonder whether too much lamination is something that could happen or would be undesirable. Cheers!
Thanks for watching. I usually just laminate once these days. I used to do more, but I read a noodle recipe of a famous shop in Japan that only does one lamination and tried it and liked it.
@@WayofRamen Thanks!
I made a 200 gram 'test batch' yesterday, using a Kansui mixture of 20% potassium carbonate and 80% sodium bicarbonate. I'll give it a try today, and make adjustments in the Kansui before making a larger batch. *BTW?* A Kitchen-Aid mixer with a whip attachment makes hydrating the flour S-L-O-W-L-Y an easy task! THANKS!
This put a big smile on my face. Thank you
Great video! Thank you for the chemistry lesson as well! I love learning things like this!!
Hey buddy! I think you said “I’m going to *shoyu* how to make ramen noodles” that was #puntastic
Haha 😉
Niceeeeeeee WEEB
another reason for socks to avoid all the only fans requests that will follow soon 😂
🦵🦵
Thank you for the awesome recipe and explanation, I recently bought a pasta machine and this was exactly what I was looking for. Perfect timing really.
Good luck! See my pinned comment though, evidently I've been laminating wrong this whole time haha.
@@WayofRamen We're all learning
Excellent, introductory video. Will definetely come back to this, once I'm established in a bigger place with space for at pasta-machine.
Thanks very much!
Any plans on making some Udon noodles sometime in the future? Would love to see it. Thanks for the good content!
How long should I boil the noodles for? I usually do 5 minutes, but I don't know if that's correct. Thank you!
You just have to taste them as their cooking. The thinner they are, the less time they usually require. These take about a minute or a minute and a half.
I drop like 5 test strands first.
Thicker noodles needs to boil longer
Slap it against the wall
Where can I purchase the machine your using?
Great video, well done. You have shared little details that I feel many miss. Can't wait to do this.
Thanks for watching James
Just tried this recipe and it worked perfectly on my first try ever with ramen!
Thank you for using grams, millimeters and milliliters!
I've always wanted to make my own noodles!!! 😱 Ty!😭 BTW I came from the shoyu ramen video! Now I sub!
Thanks very much!
Hello, I want to say thank you for posting this video. I tried several methods on making ramen and this one made the authentic springy chewy ramen I was hoping for. I have been making pasta for many years so I had the rolling part down. I tried the store bought potassium carbonate and it's not chewy springy ramen I was hoping for. After watching your video I took the leap, and made sodium carbonate for my own kansui and OMG game changer! I am half Korean so I made my broth with some gochu pepper flakes, and gave it a Korean flare! Thank you again.
Wow! I just ate them after making yesterday, ( it was fun). These are amazing!!! Very VERY GOOD!!! Thank You for the great video 👍
Ive been mixing the Kansui into the flour for 30 minutes now. How do I know how much my sweat has increased the hydration level of the dough
you can weigh it in the bag to get an idea. it should be close to the weight of flour + water + kansui and salt. any extra weight is moisture from the air or sweat haha
8:53 that noodles look so nice that I thought it was using hair products.
Thanks much
I made the noodles, and they turned out great! Thank you for the video and recipe.😊
I just made these and they're unbelievable! Thank you for sharing!
Hi, for portioning, how many grams of noodles do you need in a bowl of ramen?
that would all depend on personal preference for how much you love your noodles, if you love lots of noodles put lots in, if you prefer few, add fewer.
I put 100g, my gf 75g
oooh you're supposed to use starch for dusting? i always used flour, maybe that's why my noodles turned out somewhat sticky.
Its bc of the gluten-i tried it and my noodles were a fail bc of it lmao
A great and through video. I made the ramen yesterday and cooked them today. I didn’t have bread flour and they still turned out wonderful. Be sure don’t overcook the noodles. Thanks for the video.
Thanks for trying it out!
Thank you, I love your tutorial! So easy to do and very well explained as well!
Thanks for watching
Pls make a carrot ramen I love carrots thank you
I was about to screen shot this for the discord until I saw the name.
@@WayofRamen :melt:
I found both of my pasta makers at thrift stores for around $10.00
Awesome! can't get enough of noodles tutorial. Can't wait to see the advanced version ;)
Making advanced noodles is usually just about lowering the hydration percentage and choosing different types of flour, kansui and other additives. The basic techniques stay exactly the same.
Thanks for the demonstration. I've always wanted to understand why Ramen tastes so good.
When hydrating the flour, why not use a spray bottle, makes for even coverage and you still get to add a little at a time
yeah i have a friend that does that. i always worry about leaving some of the kansui in the bottle.
Are you going to spend the whole day spraying water in to flour?
Simon WoodburyForget i like your thinking
Meanwhile Quang Tran be like: Dump it all in, and look for a hard awkward dough! Then he mixes it all with his hands and get dry cracked hands from the alkaline solution :P
hahaha. Well it is his twist, his take... I like QT though, he seems like a fun guy to be around.
Looks delicious and I love the math explanation. Thanks for a very informative video! And Go Knights Go!!
By far best recipe I've made yet thank you!!!
I don't have salt at home, can I used crystalized mushroom extract?
uhhh, probably better to just use salt
"Play I some music"
Excellent presentation ! Thank you for explaining "Baked Baking Soda" !
You have explained everything perfectly! I am going to try this recipe. I will use baking soda method first since I have it in my pantry. I’m looking forward to trying this recipe.
“equal hydration for all” should be africa’s slogan. we got equality movements. why not water equality too?
Oh yeah. We could use a teleportation spell to move rivers tô africa
Not everyone in Africa doesn’t have water don’t be so ignorant
Life changing noodles! Love it and thank you for the recipe!
Thanks for watching
Just made these without a pasta machine ( I found the other video about halfway through) and it took a good 3-4 hours of resting and rolling, but in the end, they are worth every minute. Delicious, even without a Tare or even a soup.
I see, so this is what the future has in store for me XD Good on you!
I know this is 2 years later but. Dude. I made these ramen noodles today and they are fucking amazing. So fresh. So snappy. Perfectly aldente. Alongside using your tips from other videos on how to make a good ramen - it bangs. I think I’ve found a new love for ramen because of your videos. Thanks g!
Thanks. This really helped me. I was searching on KZhead for 20 minutes but I couldn't find any thing. Then suddenly this video popped up
Nice! It's pain in my back to find proper ramen noodles in my region. Now I can make it my own!
Thank you. You are the only person explain the hydration ratio. :)
Wow, that was extremely informative! Thanks so much!
All your videos are good to watch ... and also great to learn about making Ramen. Thank you.
To Way of Ramen I have never seen anyone knead the dough with feet before, mann! ....Quite impressive & amazing. This may be the best instruction guide I've ever watched on KZhead because it's clear explanation, gave the necessary details, really provided knowledge to the beginners. I'm surprised the dough came out with yellow color even though you didn't use eggs. Please let me know if I want to make ramen with eggs (Cantonese egg noodle), what do I need to know about weighing eggs or where can I find your video guide of how to make egg ramen? Thank you very much for your time. 👍👏
Making my first go ahead of ramen. Super excited to find this vid you made. Thank you.
Thanks for watching! Good luck!
Thank you for this awesome recipe. Instead of using chopstick to stir in the water, I used a breadmaker. The ramen turned sooo goood.
Thanks for teaching me today. Love to do it soon. New subscriber from Philippines here.
He's 100% right about the pasta machine. Some time ago I tried to stick a harder pasta dough in the pasta machine without rolling it and I almost broke my pasta machine. Lesson learned!
Hi I just want to say thank you.. I followed your recipe (I forgot the salt) 🤣🤣 but it turned out sooo well.. I wish I can show you the pix of the noodles here. Thank you again.
Lovely bro ,enjoyed the way you explain so thoroughly ,thank you so much 🙏
Thank you. At last, I learn the secrets to a perfect Ramen noodles. I am very fussy about the quality of Ramen noodles. Hard to find a restaurant that offer quality Ramen noodles, & of course a perfect broth to go with it. I dont have a pasta machine, but I have seen Japanese chefs making them manually.
I made this two years ago for a birthday party on request of the birthday girl. We cannot easily get fresh ramen here and this recipe was a hit. I need noodles tomorrow for a get together and could not find this recipe at first, so I tried another. It is not working at all. The dough is just crumbling. I'm now letting that dough rest longer and making this again, which is sure to work. It might be a late night, but it is worth it for these noodles.
Would you consider making a ramen noodle troubleshooting video--demonstrating and explaining what could go wrong, and why? I have a lot of trouble with my noodles coming out gummy unless I fry them first.
Thank you for making this video, I'm going to try to make this with my mum.
Thanks very much for watching! Good luck with your noodles!
Just made these like explained it the video, its a keeper! love love love, thanks a whole bunch for making it easy!
Thanks very much for watching!
Tried it today - great fun. Results yet to be sampled.
Followed this recipe twice now. Really good noodles
Just made these, there incredibly easy and taste great!
This is a wonderful video. Thank you. I will definitely try out this recipe.
Thanks very much for watching!
Wow that’s a very explicit video, thanks bro!
Thank you for publishing this. I made these noodles today with my pasta machine. When rolling out the dough, it appeared to be a bit dry as it had cracks in the edges and I got one or two holes as I was rolling it in the machine. I may have let it rest for too long; 1.5 hrs - got distracted. But they turned out great when I cut them. Still learning. But thanks again for the great tutorial and the hydration explanation.
if there are cracks you can always just laminate again. that usually fixes it. its caused by uneven hydration. the extra rest time shouldn't have been the issue it actually would help (if you're resting it in a bag not in open air).
@@WayofRamen laminating more than once did help a bit. Just made my second batch. Love this recipe. Another question. We live at 7300 feet. Is 35-40% hydration too low for that altitude with an average humidity in the 20% range?
Very good recipe. I made today and was pretty good. Thank you for sharing 😁