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I have been wanting to make ramen noodles from scratch for a long time but, apparently, the recipe requires something called “kansui” – an alkaline mineral water that gives the noodles their yellow color & chewy texture. I don’t have a Japanese market nearby but I found a recipe to make a version of it myself with just water & baking soda – so that is what I used. I was not completely satisfied with the texture of the noodles (they were a bit gluey) and I am not certain why they came out that way. Maybe I really needed kansui or maybe they didn’t rest, drying on my counter for long enough. Maybe I overcooked them. Maybe I should have made a recipe for the noodles that used egg. I do not know. What I do know is that I will try again.
The recipe below is really just for the spicy broth. The vegetables you chose & quantity is entirely up to you. And, obviously, if you are vegan – skip the egg. 🙂 If you like poached egg in your soup, try poaching them THIS way. I did & it worked great. And you can even cool them for use up to 8 hours later.
Also – making the noodles is so not necessary. Use packaged noodles (throw away the flavor packet), or spaghetti or soba or any kind of noodle.
Homemade Ramen Noodles
2 tsp baking soda
2 cups flour
Pinch of salt
1/2 cup water
Heat the oven to 275 degrees. Put some baking soda (I used half a box so I would have more of this for future ramen efforts) into a pie dish & bake for one hour.
In a bowl (or in a bread machine), mix 2 tsp of the baked baking soda into the flour & salt. Add the water & mix until a dough forms. Once it is mostly together, use your hands to knead it a bit more. Press flat & wrap in plastic wrap for an hour.
Using a pasta maker , roll the dough out flat & then into noodles. This can be done by hand but, criminy, that would be a pain in the arse. I used the awesome attachment you see below on my Kitchenaid mixer.
Lay out on a counter & toss lightly with rice or other flour & let dry an hour.
Spicy Sriracha Vegetable Ramen
3 TBS sriracha (more if you like it very spicy)
2 TBS sesame oil
2 tomatoes – chopped
1 onion – diced
1 TBS ginger – minced
6 garlic cloves – minced
1 tsp onion powder
1 tsp garlic powder
1 tsp celery salt
1 TBS soy sauce (or tamari)
6 cups vegetable stock
Vegetable ideas: edemame, corn, sliced mushrooms, snow peas, bok choy, carrots, zucchini, spinach, bamboo shoots, sliced onion, scallions, bean sprouts, peas, water chestnuts etc etc…
Garnish: cilantro, basil, poached egg, hard-boiled egg, tofu cubes, lime wedges, shredded nori or this mix of nori & sesame seeds below.
Slice up your vegetables. Boil water & blanch them by putting them in the boiling water for about a minute & then plunging them into cold water. Drain & set aside.
Poach your eggs – if you are using them. Plunge into cold water, drain & set aside. Careful you don’t break them!
In a large stock pot, heat the sesame oil & the sriracha. Do not get burned by splatter.
Add the onion & tomatoes & saute until soft. Add the ginger, garlic, garlic powder, onion powder, celery salt and saute another minute.
Add the soy sauce and one cup of the stock. Stir it together. Using an immersion or regular blender – puree this & return to the pan. Add the rest of the stock & bring to a boil. Reduce to a simmer until you are ready to assemble the ramen.
Cook the ramen noodles you are using according to the package. Homemade ones are ready when they float to the top of the pot. Drain & rinse under hot water.
Put some noodles into a bowl & ladle the broth on top. Arrange some blanched vegetables on top & a poached egg (if using) & whatever garnish you opted for.
Mix it all up to heat the ingredients through & slurp it up!