[Photographs: Vicky Wasik]
It might come as a shock to some folks that noodles, not broth, outline a bowl of ramen. For a bowl of noodle soup to be ramen, it should comprise alkaline, wheat-based noodles—all the pieces else is supposed to raise that one key element, both serving as a complement (the soup, the aroma oil) or a foil (crunchy pickled bamboo, bland blanched spinach, a meltingly delicate—or pleasantly chewy!—little bit of pork).
This may increasingly appear just a little odd to these accustomed to consuming packaged ramen, for the reason that dehydrated noodles in these packages not often have a lot taste or character of their very own, and often function little greater than a automobile to switch inordinate quantities of salt from bowl to physique. However in the event you’ve frequented superior ramen outlets in Japan and elsewhere, together with the USA, the concept of a noodle price crafting a bowl round ought to make sense.
The noodles are additionally the one true fixed within the huge and diversified world of ramen. Whereas the soup may be clear or milky, thick like sludge or mild as a healing broth (and there could also be, as in abura soba and hiyashi chuka, no broth in any respect), and the seasoning will be something so long as it is sufficiently salty—miso, salt, soy sauce, dehydrated, powdered nation ham, say—and the appliance of toppings can range from restrained and refined to grossly overabundant, the one factor that by no means modifications in a bowl of ramen is that noodles constituted of wheat and an alkaline salt resolution are all the time current.
Prior to now, we have suggested dwelling cooks to easily purchase noodles from ramen producers; Solar Noodle, the now seemingly ubiquitous provider of many ramen spots nationwide, sells its noodles at Entire Meals and different places everywhere in the nation—they’ve a helpful device on their web site that exhibits you the place to purchase their merchandise, that are excellent. If in case you have a favourite ramen spot, you’ll be able to ask them (properly!) in the event that they’d be keen to promote you some noodles, and it is fairly doubtless they will oblige. Or, as Daniel wrote a number of years again, there is a technique for “ramenizing” dried pasta, which is an imperfect however satisfactory choice for individuals who actually haven’t any different approach to procure recent ramen.
If you would like the perfect noodles, your greatest guess is to purchase from a noodle producer, like Solar Noodle or Shimamoto Noodle. The equipment they’ve at their disposal, in addition to their experience, can’t be matched by a house cook dinner with a pasta machine. However for these dwelling cooks who need to discover the vast world of alkaline noodles, we have provide you with a primary recipe that’s comparatively easy to make and makes use of pretty widespread elements and gear.
If there’s any aim to this recipe, it is to indicate that making alkaline noodles at dwelling is not solely potential, but in addition rewarding. When you’re focused on experimenting additional, we have included the system for every noodle portion, and after you’ve got made the recipe a few occasions and familiarized your self with the method, you’ll be able to alter the ingredient quantities incrementally, which offers you a greater understanding of how even small modifications in ingredient portions can profoundly have an effect on the noodles you in the end produce.
This is an instance of how delicate noodles are to minor changes in system: You may make this very same recipe with only one extra gram of water extra per serving, and the ensuing noodle will nonetheless be nice to eat, however have a much less chewy chew and a barely extra slippery texture. My spouse, who helped devour the entire noodles made throughout these experiments, truly most popular the 41% hydration noodle, and chances are you’ll desire it, too.
Past altering the ratios of elements, you may as well experiment with flour varieties, customized flour blends, and utilizing completely different alkaline salts, all of which offers you a greater concept of the complicated interactions that produce such all kinds of noodles from the very restricted primary ingredient listing of flour, salts, and water.

The best way to Make Ramen Noodles at House

What Is Ramen?
Noodles made by Shimamoto Noodle Firm on the left, selfmade noodles on the best.
Ramen noodles are wheat-based, and the dough will usually embody an alkaline salt or two within the type of kansui, which implies, mainly, “alkaline water” or “lye water.” Most noodle producers use a kansui powder that is made up of a selected ratio of potassium carbonate and sodium carbonate, which they dissolve into the water element of their dough recipe to type an alkaline resolution.
“Ramen,” which is actually a Japanese manner of saying lamian, was, for a very long time, known as chuka soba or, extra controversially, shinasoba, each of which instantly translate to “Chinese language noodles,” though the latter is taken into account offensive by many Chinese language. The phrase “ramen” refers to each the noodles and the dish, so whereas it could be tempting to say “ramen noodles,” it’s also redundant, just a little like saying “naan bread” or “chai tea” (though as a result of we’re all slaves to the good god of Google, you’ll doubtless see “ramen noodles” in both the title of this web page or in its metadata).
The noodles’ alkalinity is what provides ramen that particular slippery high quality, and contributes to the glossiness of the noodles’ exterior, each of that are additionally phenomena evident in dried pasta noodles that endure the so-called “ramenization” course of. However the alkaline salts additionally contribute a selected taste, produced by the interplay with the wheat, acquainted to anybody who has eaten any ramen of any sort.
Ramen are available all kinds of shapes, thicknesses, lengths, and types. There are, for instance, the comparatively skinny, straight, and brief noodles standard in Hakata-style tonkotsu outlets (that is the type of noodle the large chain Ippudo employs in most of their bowls); on the opposite finish of the spectrum are the very lengthy, comparatively thick, tremendous curly noodles standard in Kitakata. And whereas many individuals assume that ramen is often yellow, the noodles do not essentially must be yellow (typically, that pigment is as a result of addition of meals coloring, riboflavin, or egg yolk); the alkaline salts will react with some forms of wheat in a manner that produces a slight yellow tinge, however, as you’ll be able to see within the pictures of this recipe, no such shade change is assured.

As I went about tinkering with this recipe, I relied on all kinds of sources, however I acquired an inordinate quantity of steerage and assist from three individuals: Mike Satinover, a.ok.a. /u/Ramen_Lord, who’s now writing a must-read ramen column for The Takeout; Keizo Shimamoto, the person behind Ramen Shack (one in every of our greatest low-cost eats spots in NYC) and Shimamoto Noodle; and Kenshiro Uki, the vice chairman of operations for Solar Noodle.
Key Substances for Making Ramen at House
Sodium Carbonate, or Baked Baking Soda
The toughest ingredient to seek out in ramen’s extraordinarily transient ingredient listing—water, flour, alkaline salt—is the alkaline salt. If in case you have entry to a big Chinese language or Asian grocery store, it’s totally doubtless that you can discover a kansui resolution with a mix of the 2 alkaline salts on its cabinets, offered beneath the Lee Kum Kee Model. However, as a result of we wished this recipe to be doable for as many dwelling cooks as potential, we determined to forego the premixed kansui resolution for an ingredient that is a bit more accessible.
Nearly 10 years in the past, Harold McGee revealed an article within the New York Instances about reworking baking soda—sodium bicarbonate—into sodium carbonate, just by baking it in a reasonably scorching oven. Since baking soda is extensively obtainable, and the method for baking it’s comparatively simple, we determined to make use of baked baking soda because the alkaline salt in our recipe.
I examined the method McGee suggests in that article, however I discovered it just a little wanting. I preheated an oven to 250°F, dumped about two kilos (920g) of baking soda onto a sheet pan, unfold it out in a good layer, and measured the burden each 30 minutes. McGee says that in an hour, the baking soda will probably be sufficiently baked, and will weigh a couple of third lower than its beginning weight; in my case, this meant the goal finish weight was round 613g. After an hour, the baking soda within the pan weighed 899g; after an hour and a half, it weighed 881g. At that time, I upped the oven temperature to 350°F, and an hour later, the burden had dropped to 791g; two hours later, it was at 657g.
What you are monitoring right here is the lack of water and carbon dioxide as warmth transforms the sodium bicarbonate into sodium carbonate. The issue is that the velocity of the method relies on the floor space of the fabric concerned, and since McGee did not give any instruction about how a lot baking soda to make use of or how massive a pan to bake it in, his estimated timing doesn’t suggest all that a lot. I’ve written up a extra definitive course of, one which explicitly requires weighing the sodium bicarbonate originally and evaluating it to the burden of the sodium carbonate in the long run, making certain that the ultimate weight is two-thirds that of the beginning weight. This manner, you need to use it for no matter amount of baking soda is handy for you, whether or not that is a half pound or 10; the one factor that may change is the time it takes, though it ought to usually take between one and three hours.
As soon as your baked baking soda has cooled, switch it to an hermetic container, and attempt to keep away from touching it with uncovered pores and skin, as it’s a caustic substance and, as such, an irritant.
Bread Flour and Important Wheat Gluten
All of my profitable experiments with making ramen at dwelling have closely relied on Satinover’s recipes from /r/ramen, the ramen subreddit (situated on the sidebar), and whereas he has since turn into targeted on experimenting with flour blends, his early recipes all make a robust case for utilizing King Arthur model bread flour, and supplementing it with a small quantity of important wheat gluten. Bread flour, in contrast to all-purpose flour, is often constituted of protein-rich laborious wheat (all-purpose is a mix of sentimental and laborious wheat flours), since greater protein content material within the flour encourages higher gluten growth, which in flip interprets into chewier breads. King Arthur bread flour is 12.7% protein, a share level greater than different generally obtainable bread flours in the marketplace, and its availability and system made it splendid for recipe growth.
The chewiness you search for in bread is much like the chewiness you are in search of in a noodle dough, however, as Satinover notes, ramen usually requires a good greater protein content material than bread, which implies turning to a supplemental supply of protein: important wheat gluten. Important wheat gluten is solely a powdered type of wheat gluten, the substance you are left with in the event you wash a wheat-flour dough with water till all of the starch is eliminated—what many will probably be conversant in as seitan. You could find packages of important wheat gluten at most supermarkets, well being meals shops, and chains like Entire Meals—Bob’s Pink Mill shows will virtually positively have it.
By mixing high-protein bread flour with a small quantity of important wheat gluten, you’ll be able to up the proportion of protein in your ramen-flour combine to about 16%, which is able to translate right into a a lot chewier noodle.
Water: How A lot Is Sufficient?
One of many points of ramen that distinguish it from different noodles is its comparatively low water content material, which is commonly described in baker’s percentages (i.e., the quantity of another dough ingredient is expressed as a share of the entire flour mass). Many forms of ramen have hydration ranges that hover round 35%, that means that for each 100g of flour, 35g of water are added. Any seasoned baker will let you know, simply by that determine, that the mixture would not actually produce a dough, per se, however one thing that resembles a bunch of crumbly, damp flour. (As a comparability, bread doughs on the drier aspect have a hydration of about 60%.)
The issue this stage of hydration presents for dwelling cooks is that it does not produce a really workable dough. To get some perception into noodle formulations and the way producers course of ramen dough, I requested Shimamoto for a tour of his noodle-making facility, a request he generously granted, and he additionally let me look over his noodle recipes.
Noodle producers haven’t got a difficulty with producing a workable dough at decrease hydration ranges as a result of ramen is not produced in the identical manner one would make, say, recent pasta: There is no such thing as a preliminary kneading step, and all of the gluten growth occurs within the rolling course of, whereby the dough is folded time and again itself. Ramen producers depend on the unimaginable stress that may be exerted by the rollers on their ramen-specific machines to make these damp clumps of flour stick collectively and ultimately type sheets of dough.
With a ramen machine, a set amount of flour is positioned in a hopper, and, as spindles rotate and maintain the flour in movement, a set amount of kansui resolution is added in a gradual stream. After some time, the flour-kansui combination takes on a pebbly side, at which level the spindles are stopped and the combination is allowed to relaxation for some time, permitting the flour to extra absolutely take up the liquid. The hopper is then elevated in order that the combination will be shoveled right into a set of heavy rollers, which flatten it right into a sheet of dough. That sheet is then folded and run by way of rollers a number of occasions, which makes up your entire kneading course of. The kneaded dough is allowed to relaxation for a small period of time (at the very least 30 minutes), giving the gluten that has shaped within the dough time to chill out, after which it’s rolled to its ultimate thickness, lower, and packaged.
Trying over Shimamoto’s noodle recipe guide, the overwhelming majority of noodles had hydration ranges beneath 40%, and those with extra water in them usually had a better share of kansui added to the combination, a development that’s mirrored in Satinover’s recipes. There are a variety of causes for this, together with the way in which that kansui contributes to the flavour of the noodles, however Satinover mentioned to me that it’s primarily to maintain the pH stage of the dough sufficiently alkaline to have an effect on the noodles’ style and texture.
Prior to now, I’ve had extreme difficulties when working with lower-hydration doughs—each in dealing with the dough and in working it by way of my standard-issue pasta curler—so I made a decision to experiment solely with doughs with 39% hydration or greater. Suffice it to say, the basic distinction between this noodle recipe and most of the noodles you will eat at ramen locations is that these are barely wetter, and due to this fact much less dense and a bit extra elastic.
The Base Method
Clockwise from left: King Arthur bread flour, baked baking soda, kosher salt, water, and important wheat gluten.
After lots of messing with ratios, I settled on the next system per portion of dough:
99g King Arthur bread flour
1g important wheat gluten
1g kosher salt
2g baked baking soda
40g water
Observe that as a result of there may be 40g of water for a complete of 100g of flour (the flour and important wheat gluten mixed), this dough has a 40% hydration. This may be scaled as much as nevertheless many parts you require; every portion will produce a serving of roughly 130g of noodles. In fact, given the quantity of labor and specialty elements required right here, you will most likely need to make a number of parts at a time.
Important Instruments for Making Ramen at House
Earlier than we get into the precise course of, there are a couple of instruments which might be completely essential for making ramen (the noodles) at dwelling.
The primary is a digital scale that may precisely measure gram portions. Small deviations in ingredient portions could have profound results on the noodle you produce, so utilizing an correct scale is totally crucial. I’ve listed the ingredient portions solely in grams, so there isn’t any approach to attempt to fudge your manner round this requirement.

The second is a pasta curler or a pasta rolling attachment for a stand mixer. You won’t be able to make this recipe and not using a pasta curler of some sort; in the event you don’t have a pasta cutter, you’ll be able to nonetheless lower the noodles by hand, however it is going to be not possible to roll out and knead this dough by hand. The standard of your pasta curler can also be considerably vital: I did a lot of the testing for this recipe at dwelling, the place I’ve a Marcato Atlas curler, which works effective, however after I used the Imperia curler within the Critical Eats check kitchen, the method was a lot, a lot simpler. That mentioned, the precise noodles had been mainly indistinguishable from each other.

Lastly, you’ll need both a meals processor or a stand mixer to combine the dough. Both works effective, however if you wish to scale the recipe up previous 4 parts of noodles, a stand mixer is best outfitted to deal with bigger batches.
Apart from these necessities, a rolling pin (of any sort) helps, as does a bench scraper, however they don’t seem to be strictly essential.
The best way to Make Ramen (Noodles)
Mixing the Ramen Dough
After I weigh out all of the elements, I mix the important wheat gluten and the bread flour within the bowl of a stand mixer fitted with a paddle attachment, and begin mixing on low velocity to totally distribute the important wheat gluten.
Whereas that is taking place, I add the baked baking soda to the water, stirring to dissolve (this may take as much as a minute). When the baked baking soda is totally dissolved, I add kosher salt to the liquid, once more stirring to dissolve. (This two-step course of could seem needlessly onerous, however it takes far longer to dissolve each the baked baking soda and the salt mixed than it does to dissolve them individually.)
With the machine working, I add the salt resolution to the flour combination, one-third at a time, permitting every addition to totally incorporate earlier than including extra. After all of the liquid has been added, I let the machine run for a minute to make sure that it is nicely combined. I pull the mixer bowl out and canopy it with plastic wrap, letting it relaxation for at the very least 30 minutes and as much as an hour.
Sheeting the Ramen Dough
Earlier than we get into sheeting the dough, I need to warn you: I’ve damaged two pasta machines, neither of which was low-cost, making ramen dough prior to now. Within the strategy of creating this recipe and technique, I ended up wounding my present pasta curler badly, if not fatally. The method I devised is designed to reduce the chance that you will screw up your pasta rollers, and so long as you are cautious, your pasta curler ought to be completely effective, however you’ll want to comply with the directions intently, notably as they pertain to the thinness of the sheets of dough. (Please don’t ask me to switch your damaged pasta machines—I am unable to afford it, and you’ve got been warned! It will be effective, actually!)
After I’m prepared to begin rolling the dough, I arrange a pasta curler at a piece desk, and pull the dough out of the bowl. The dough will probably be very crumbly, and can appear to be it will not maintain collectively, however in the event you smush it collectively together with your palms it ought to type a ball. Break up the dough in half (a bench scraper is nice for this, however you need to use a knife), and wrap one half within the wrap you used to cowl the blending bowl and set it apart.
Utilizing a rolling pin (or your palms), flatten one dough half in your work floor till it’s comparatively skinny, a couple of half centimeter, or one-fifth of an inch, thick. What you are making an attempt to do right here is simply get the dough skinny sufficient that it’s going to simply slide into the widest setting of your pasta curler. That is notably vital you probably have a less expensive pasta curler, since you can’t depend on the rollers’ gear energy and stress to flatten the dough for you solely—forcing the dough by way of the curler can knock the interior mechanism out of alignment, or break it solely. A rolling pin may be very helpful for the sheer quantity of drive you’ll be able to apply to the laborious dough utilizing your physique weight.
As soon as it’s skinny sufficient, slowly begin passing the dough by way of the pasta curler’s widest setting. Because the dough passes by way of the curler, it can look terrible: dry, splotchy, crumbly, not dough in any acquainted sense in any respect. However don’t be concerned; all that should occurs is that the dough makes it by way of in a single shaggy, raggedy piece. If you want to roll the dough again and ahead to get it by way of, accomplish that. Don’t attempt to drive the dough by way of.
As soon as it’s by way of, alter the pasta curler to the following widest setting, and move the dough sheet by way of. Repeat this two extra occasions.
Kneading the Ramen Dough
After you’ve got handed your ragged sheet of noodle dough by way of 4 occasions, you will need to knead it, which primarily means folding it over and working it by way of the machine a number of occasions.
Working the sheets by way of 4 thicknesses is the primary manner my technique deviates (very barely) from the directions in lots of Satinover’s recipes, and I went forwards and backwards with him over electronic mail about this course of. In these recipes, Satinover requires passing the dough by way of three thicknesses (the widest, the second-widest, and the third-widest), after which folding the dough in half crosswise, in order that it turns into half its unique size, and repeating the method. After I made ramen prior to now, it was all the time after the dough was folded in half that I would have essentially the most problem passing the dough by way of my pasta machine, and after I was working with notably dry doughs, that is the second when my machines would break.
After I was quizzing Shimamoto about how he kneads his noodle dough, he famous that ramen producers all keep away from compressing their noodle sheets past 70% of the unique width, as compressing the dough any greater than that may mess with how the dough passes by way of the machines and “break the gluten.” Uki confirmed this, saying, “Slowly compressing the sheets retains the gluten community that was developed within the mixing and resting stage of the manufacturing.”
Speaking with Satinover, he defined it utilizing bread dough for example, noting that bread bakers pay an inordinate quantity of consideration to folding dough and shaping loaves. The aim for a bread baker is to govern the gluten community they’ve developed by way of kneading and resting so that it’s going to entice the air produced by yeast throughout the baking course of in a selected manner, yielding a selected form with a selected crumb geometry.
The identical factor is occurring if you move the ramen dough by way of rollers repeatedly. The method creates a gluten community by way of kneading, and working the dough sheets by way of the rollers repeatedly in the identical route aligns the gluten community in straight strains that run the size of the dough sheet, which implies that ultimately, the gluten community will run the size of the noodle, leading to a particular “chew” if you chew by way of the noodle.
Why is that this vital to know? When sheeting the dough, the surest indication that you have developed the gluten community correctly is the presence of longitudinal striping, which you’ll see within the pictures. Observe that there are two sorts of strains: the extra apparent, pebbly streaks are the results of the flour not being sufficiently hydrated; these disappear after the sheet is allowed to relaxation and the flour has time to soak up extra of the water within the dough. The fainter, extra even strains on the sheet are the proof of correctly developed and aligned gluten chains.
In my checks, I discovered that passing the dough by way of the curler’s successively thinner sheet settings 4 occasions made it simpler to knead, considerably decreased the chance of breaking the machine, and produced these longitudinal strains extra reliably than simply passing it by way of thrice. Satinover famous that my points together with his technique had been most likely a operate of each the elasticity of the dough, and of the thickness settings of the pasta curler I used to be utilizing.
Working the sheet by way of three of the thickness settings and folding it in half, mixed with the slight retraction of the dough as a result of creating gluten community, produced a sheet that was about 5 millimeters thick. After I tried to run the five-millimeter-thick sheet by way of the pasta curler’s widest setting, which measures 4 millimeters, I exceeded the 70% compression rule, making it laborious to move the sheet by way of the machine and typically leading to damaged sheets of dough.
So, as an alternative, after sheeting the dough, I fold it in half crosswise and move it by way of the rollers 4 occasions, lowering the width of the curler setting every time, then repeat your entire course of yet one more time.
Resting and Reducing the Ramen Dough
After the dough sheet has been kneaded, I fold it up, wrap it in plastic wrap to stop it from drying out, and let it relaxation for at the very least 30 minutes to permit the gluten community to chill out. In that point, too, the water within the dough will turn into extra evenly distributed, and the sheets will turn into extra supple and look smoother.
When the dough is rested, I fold it in half and repeat the method one final time, however as an alternative of stopping on the fourth-widest setting, I proceed till I get to the thickness I need. For the pictures that illustrate this piece, we rolled the dough to about one and a half millimeters, or one-sixteenth of an inch, however you’ll be able to go thinner in the event you like (I would not go a lot previous one millimeter, although). Needless to say the thickness of the noodle will decide how lengthy it must be boiled, and the boil time will vary from about one minute and 30 seconds to about two minutes.
After I get the dough to the thickness I need, I run the sheet by way of the spaghetti-cutter attachment. I then area out the noodles a bit and mud them with flour, tossing them to fully coat them, and eventually bundle them into little nests.
You’ll be able to, in the event you like, lower the noodle sheets by hand to get a barely wider noodle, however notice that whereas irregularly lower noodles will be attention-grabbing to chew on, they’ll cook dinner barely erratically. When you select to hand-cut them, mud the sheet of dough with flour and fold it in half, then mud it with flour and fold it once more, to create 4 layers of dough. Slice by way of the layers utilizing a pointy chef’s knife at common intervals. Mud the lower noodles with some extra flour and, utilizing your palms, shake them out.
Drying the Ramen
You’ll be able to cook dinner the noodles instantly, however their texture will enhance markedly in the event you permit them to relaxation in a single day. The rested noodles will probably be much less inclined to stretching, which ensures that they continue to be comparatively uniform in thickness (and thus cook dinner extra evenly); in addition they cook dinner up a bit firmer.
Gently place the nests in a quarter-sheet pan and canopy with plastic wrap, or place the nests gently in a zip-top bag, taking care to not crush the nests or mush them in opposition to each other, and place it within the fridge.
Cooking the Noodles
No matter whether or not you select to let the noodles relaxation in a single day or not, you’ll need to check the noodles’ cook dinner time. That is as a lot about your private choice as it’s about making certain that the dough is cooked, so it is crucial that you simply check this upfront. Needless to say the cook dinner time of freshly lower noodles will probably be completely different than the cook dinner time of noodles which were allowed to relaxation in a single day.
One of the best ways to do that is to take a single noodle strand and lower it up into comparatively equal lengths. Deliver a pot of water to boil and dump the noodle bits in, and fish them out at outlined intervals. A superb start line is one minute and 30 seconds; take out a noodle bit each 10 seconds till you get a noodle that’s the consistency you want, then repeat the method. When you affirm the time it takes to get the noodle to your most popular doneness, shave off 10 seconds, and that’s the cook dinner time—that is to account for any carry-over cooking which will happen after transferring the noodles to a scorching broth and including garnishes to your bowl.
Earlier than boiling the noodles, there’s an non-obligatory step you’ll be able to take to make the noodles extra curly. Curlier noodles impart a larger sensation of chewiness; if that is a aim you may get behind, then take your noodle nest and place it on a dry work floor and compress it barely, as in the event you had been making a snowball. Then loosen the noodle nest just a little, compress it once more, and eventually loosen them yet one more time. This may create small bends within the noodles, which is able to turn into extra pronounced because the noodles boil.

Though it is not strictly essential, in the event you plan on cooking lots of ramen, and in the event you plan on cooking ramen for a number of individuals continuously, we do suggest that you simply choose up a few noodle baskets (and that you’ve got a stockpot sufficiently big to suit at the very least two of them. Regardless, if you’re able to cook dinner your noodles, dump them in boiling water and stir, loosening the noodle strands to make sure that none of them stick collectively.
When the cook dinner time has elapsed, drain the noodles and shake off as a lot extra water as potential utilizing a strainer or noodle basket, and add them to a ready bowl of piping-hot ramen broth.
Additional Experimentation
These noodles had been designed to go in a bowl of shoyu ramen, and whereas they can be utilized as a general-purpose noodle for any and all bowls of ramen, they don’t seem to be the perfect noodle for, say, a tonkotsu (a straighter, thinner, lower-hydration noodle can be higher there).
In case you are focused on experimenting with noodles, I strongly counsel that you simply check out Satinover’s noodle recipes.
With just a little tinkering, you need to use this recipe as a base to develop a noodle extra suited to your style preferences, simply by making very small changes to the quantities per serving of any given ingredient. Joyful noodling and keep tuned for extra broth recipes within the coming days.

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