For the ramen dough you want flour that has a high percentage of protein. You can substitute with all purpose flour, it just won’t be as chewy. Ramen dough: 8g sodium carbonate 4g kosher salt 164g water 396g bread flour 4g vital wheat gluten

Each specifies the type of noodle on the package. They are A-SHA Tainan noodle, Indomie Mi Gureng stir fry noodles, and yeah Top Ramen ramen noodle soup. The latter 2 suggest how you are supposed to prepare it also. Now if Im making ramen I wont say Im making ramen noodles tonight. I just say Im making ramen.

Oct 3, 2023 · My recipe for quick Homemade Ramen Noodles: 6 grams baked baking soda 4 grams salt 176 ml warm water 400 grams bread flour Corn starch mix the baked soda and water together. Mix salt and flour together with a whisk until well mixed and slightly aerated or you can use a sifter if you have one.

May 28, 2019 · As you cook more and more ramen, the water will increase in pH and alkalinity, meaning that once it gets dirty the chance of the noodle melting in the water increases. For the actual cooking itself, cooking time increases with thickness and with lower water content. For most ramen, the noodles will need to cook for somewhere between 30-60 seconds.

Sep 12, 2013 · Ramen noodles aren't really ramen without this alkaline salt of some sort. Kansui is what normally provides this, but it's difficult to find (even in Japan for the home cook). Baking soda is the starting point by which one makes baked soda, which I used in this recipe! Baked soda is made simply by putting baking soda in the oven.

I have no issues making everything, except for the noodles. I don’t feel like going through the process of making my own noodles. I’ve gone to a couple Asian and one Japanese grocery store but had difficulties finding fresh ramen noodles at any of them. For those that have made their own broth, tare, and everything else for homemade ramen.

Jun 21, 2023 · Neither taste like instant ramen, but they're good. I regard home-made ramen as an entirely different food product than instant ramen. Really good homemade ramen is a thing of beauty, but a lot of work, and as I live in an area with excellent ramen, some of which is authentic enough to satisfy someone Japanese, I just go out for that.

Mar 11, 2015 · The key that makes ramen noodles different from pasta is something alkaline. Ramen noodles can also be called "alkaline noodles." Based on this principle, Serious Eats actually experimented with turning angel hair pasta into something ramen-like using baking soda:

Nov 17, 2020 · A lot of it is preference too. If you want egg yolks in the noodles, if you use regular flour or make a buckwheat noodle, how long you need, if you want the noodles chewy or not, etc. If you have a pressure cooker you can make some really good "cheater" ramen by pressure cooking the meats instead of doing 12-24hr cooking like "real" ramen does.

Oct 20, 2020 · Udon and Ramen noodles are very different. Ramen is a wheat alkaline noodle. Udon is just wheat (and water and salt) The fresh ones tastes the best IMHO. There are dry or shelf stable ramen noodles, but they are hard to find (unless you have a japanese supermarket near you), and a bit over priced online.