Once you taste homemade Ramen noodles, you’ll never go back to the package.
Chef Aaron Ballard from Harmons shares the secret to making your own gourmet Ramen noodles.
Homemade Ramen Noodles
3 cups All-purpose flour
4 eggs
2 tsp. salt
3 Tbsp. water to adjust moisture
Place 3 cups of the flour and the salt in the center of a large bowl. Make a well in the middle of the flour and add the eggs. Using a spoon mix the eggs and flour until they start to form thread clumps.
Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass. Keep working the dough should until firm and a little sticky. Continue to work the dough for another five minutes until firm. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
Flour your work surface and divide the dough into thirds. Cover the portions you aren’t using. Roll out the dough with a pasta roller or rolling pin to 1⁄4″ for Udon noodles and 1/16″ for Ramen.
Once rolled out flower both sides of the dough and fold the dough into thirds. With a sharp chef knife slice the dough into 1/16″ of an inch slices for Ramen and 1/8″ inch for udon. Once they are all sliced unroll the slices and toss in a bowl with flour.
You can shape the noodles into loose bundles and store in the freezer until you are ready to use. Or if you are using them fresh bring 3x the water to noodles to boil with a few pinches of salt. Add noodles frozen or fresh to the boiling water and cook until they float. Remove noodle from water and add to whatever dish you are preparing.
Servings 6-8
Find more information and Harmon’s locations at www.harmonsgrocery.com.
Miso Ramen Soup Base
12 cups of cold filtered water
2 Tbsp. Hondashi stock granules
4 Heaping Tbsp. White Miso Paste
1⁄4 cup dried Wakame or Kombu seaweed broken into 1 inch pieces
Cooked noodles from 1x noodle recipe
2 Tbsp. shoestring carrots
2 Tbsp. thin sliced green onion
1⁄2 cup thin sliced shitake mushrooms
Place water into a large saucepan or stockpot. Add Hondashi granules and bring to a boil. Once at a boil add the kombu or wakame, mushrooms, and carrots, miso paste, and boil for an additional minute and then reduce to a simmer. Simmer for about 5 minutes. Add green onions about 30 seconds before you pair with noodles and serve.
In a serving bowl add about a cup to a cup and a half cooked noodles. Ladle hot broth over the noodles until they are covered and serve.
Serves 6- 8
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