Easy Homemade Ramen Recipes | Sudachi

Wavy Egg Noodles for Sapporo Miso Ramen (Chijire Tamago Men)

Yuto Omura — Thu, 26 Jun 2025 23:33:13 +0000

How I Developed This Recipe

Ever thought about why most Japanese ramen noodles never have an egg in them? Ramen usually gets that springy texture from kansui, a unique alkaline solution. But there are exceptions, such as Sapporo-style miso ramen and hiyashi chuka.

Even in Japan, few home cooks bother making egg noodles from scratch for their miso ramen. But if you’ve found this recipe, you’re clearly someone who refuses to settle for “good enough,” aren’t you? I’m here to bridge that gap.

In this recipe I will reveale how to make authentic egg-based ramen noodles without kansui. Whether you’re chasing perfect miso ramen, craving hiyashi chuka, or simply can’t track down lye water locally, these noodles are for you.

Why Sapporo Miso Ramen Uses Egg Noodles?

Can you imagine Sapporo miso ramen without its distinctive golden, curly noodles? These noodles aren’t just an aesthetic choice. They’re a practical solution born from Hokkaido’s brutal winters.

The curly shape solved a real problem. In the 50s, exhausted laborers finishing grueling winter workdays could barely grip chopsticks properly. It’s the outdoor food stall we’re talking about. Curly noodles, however, clung to chopsticks, preventing frustrated diners from losing their meal.

Meanwhile, the original thin, straight noodles in light soy broth would cool instantly in sub-zero temperatures, leaving customers with a lukewarm meal, so the rich miso broth was ideal.

Then adding eggs created beautiful yellow strands and provided practical benefits: moisture, gloss, and resistance to overcooking. These benefits complemented the rich, slow-cooling miso broth that Sapporo needed perfectly.

In 1955, a company perfected the formula by using a dough with a high water content and bread flour. This created the medium-thick, elastic noodles that define Sapporo ramen today. Every distinctive element can be traced back to one factor: thriving in Japan’s harshest climate.

Key Ingredients & Substitution Ideas

Bread flour: I go for high-protein bread flour (12 %+). If you don’t have bread flour, you can mix half and half all-purpose and vital wheat gluten, or you can use “bread machine” flour.
Egg: Whole eggs tint the dough a natural gold and add subtle richness, while yolks only deepen color if you crave more pop. Powdered yolk or pasteurized liquid egg works in a pinch, but steer clear of whites alone.
Water: Soft or filtered water are preferred to let wheat flavor shine and keeps the dough supple, hard water can toughen it.
Salt: Fine sea or kosher salt tightens the gluten and gently seasons each strand. Dissolve it fully in the liquid to avoid gritty spots, and skip iodized salt.

Jump to Full Recipe Measurements

Visual Walkthrough & Tips

Here are my step-by-step instructions for how to make Egg Ramen Noodles at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.

This section aims to provide a comprehensive overview of the cooking steps and techniques with visuals. It also includes more in-depth tips and tricks and explains why I do what I do.

STEP

Prepare the Flour Base

Start by sifting bread flour (or high-gluten flour) into a large mixing bowl.

In a separate container, crack one egg and measure the weight.

Add water until the total liquid weight reaches 105g, then add salt and whisk it thoroughly.

This precise weighing really matters! Miso ramen noodles usually use 35-40% hydration (including the weight of the egg). My recipe uses 35% (300g flour x 0.35 = 105g).

I also tried with 40% but I wasn’t a huge fan of the texture.

Why I Don’t Use Kansui (Lye Water)

When making egg noodles, some people include kansui while others don’t. I’ve tested both approaches, and adding kansui creates a much darker, less appealing color compared to the bright golden noodles we want.

This is the version with kansui (frozen)

So for egg-based noodles, I decided to skip kansui results in cleaner-tasting noodles with the vibrant yellow color.

Stir vigorously until the salt completely dissolves. This step is crucial for even distribution, and you’ll know it’s ready when the liquid turns a uniform, clear yellow with no cloudiness.

STEP

Mix and Form the Initial Dough

Make a well in the flour and pour in the egg little by little while mixing.

Use chopsticks to mix the flour into the liquid. The mixture should look like wet breadcrumbs.

Shaggy, slightly moist, and not yet fully sticky.

When the mixture becomes crumbly and resembles breadcrumbs, put it in a sealable bag and let it rest for 30 minutes.

This bench time allows the flour to fully hydrate and the gluten bonds to relax, making the next kneading phase much more manageable.

STEP

Foot Kneading and Hand Kneading

Here’s where Asian technique gets interesting. Place the wrapped dough on the floor and press down on it to flatten it (of course, over the bag).

Note: This picture is from my non-egg ramen noodles, which is why it’s that color.

Fold it over and step on it again. Do this until the dough has smooth surface and not crumbly.

Why foot kneading works

This traditional technique allows you to apply consistent, even pressure across the entire dough surface without tiring your hands. The weight distribution creates more uniform gluten development than hand kneading alone.

If you don’t want to do it, you can knead by hand, but it will take a lot more time and effort.

Seal the kneaded dough tightly in the bag and refrigerate it for at least overnight, preferably 24 hours.

The importance of maturation

During refrigeration, the dough’s internal structure reorganizes. Gluten chains align more uniformly, and the dough develops a more stable, elastic quality that prevents tearing during rolling.

STEP

Rolling the Dough

Time to use the pasta machine! I use a Marcato Atlas 150.

First, dust the surface of the dough with starch (potato, corn, tapioca starch, or any starch will work).

Try to roll it thin by hand first.

Cut the dough into 4 equal pieces.

Set your pasta machine to its thickest setting (for mine, it’s 0) and slowly pass one portion of dough through.

Slowly decrease the thickness setting, and pass the dough through each setting once until you reach 1.5 mm thick (for me, it’s dial number 5).

STEP

Cutting the Noodles

Switch to your pasta machine’s cutting attachment. Sapporo miso ramen noodles are about 2-3 mm wide.

The candidates with the Atlas 150 are either the standard 1.5 mm spaghetti or the 3.5 mm trenette attachment.

Of course I tried with both, but 3.5mm was way too thick for miso ramen.

So, I decided to go with spaghetti attachment. Feed the dough sheet through the cutter at a steady pace, catching the emerging noodles with your hands.

Sprinkle the cut noodles with starch right away. This will stop them from sticking. Handle them gently but thoroughly, making sure each strand is coated.

At this point, you have straight noodles that look good but lack that signature Sapporo curl.

STEP

Creating the Signature Curl

Here’s how to make your noodles wavy. Gently press a portion of noodles in both hands using a massaging motion. Apply pressure from above and below, then let go and break up, repeating this 2-3 times.

The key is controlled pressure. If you’re too aggressive, the noodles will stick together, but if you’re too gentle, they won’t develop the right waves.

Optional Aging for Enhanced Texture

For the best texture, place your finished curly noodles in a container or bag and refrigerate for 2-3 days.

During refrigeration, air gradually escapes from the dough, creating denser, more resilient noodles. The texture becomes more defined, and the noodles develop that characteristic firm bite that holds up beautifully in rich miso broth.

STEP

Cooking Your Handmade Noodles

Bring a large pot of water to a rolling boil and cook the noodles for 1 minute and 30 seconds.

Drain quickly and immediately add to your prepared miso ramen broth.

Jump to Full Recipe Measurements

Essential Tips & Tricks

Measure your total liquid (egg + water) so it measures 35% of the flour weight. This high-hydration sweet spot keeps Sapporo-style noodles springy.
Whisk salt and kansui into the beaten egg until fully dissolved.
Don’t skip the overnight rest. Refrigerating the dough for at least 12 hours is essential for proper texture and easier rolling.
Apply gentle, gradual pressure when creating curls. Squeezing too hard will cause noodles to stick together permanently.
Boil in a roomy pot for about 1 minute 30 seconds and drain well. If starting from frozen, cook straight from the freezer and add up to 1 extra minute. Thawing first is a one-way ticket to mush!

With these simple tips in mind, you’re set for success every time you make these egg noodles.

Storage Tips

Dust each noodle portion with starch, seal in an airtight bag, and refrigerate for up to 5 days. Texture peaks on days 2-3 as the gluten tightens.
Freeze any extra noodles within 24 hours. Lay portions flat, squeeze out air, and stash for up to 1 month. Cook straight from frozen and add about 1 extra minute to the boil time. Make sure to break them up while cooking.
Keep noodles away from pungent foods. They readily absorb fridge odors, so double-bag if they share space with garlic or leftovers.

Recipes To Use These Noodles

Troubleshooting

My dough keeps cracking and the noodles break easily. What’s wrong?

This indicates insufficient water or inadequate kneading, which prevents proper gluten development. Make sure to measure water accurately according to the recipe, knead thoroughly until the dough becomes smooth and elastic, and allow proper resting time.

My noodles stick together in a clump right after cutting. How can I prevent this?

Use plenty of starch dusting throughout the entire process. Dust the dough before rolling, the pasta machine rollers, and immediately coat cut noodles generously with more. For high-hydration dough like this recipe, dust each portion of noodles as soon as they’re cut.

I overcooked my noodles and they’re mushy. How long should I actually cook them?

Fresh handmade noodles cook much faster than dried store-bought ones. Cook for exactly 1 minute and 30 seconds in rapidly boiling water, using a timer to avoid guessing. If you prefer firmer noodles, try a bit less.

I hope you enjoy this Egg Noodles recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!

Egg Noodles for Ramen (Chijire Tamago Men)

Upgrade your homemade miso ramen with these chewy and irresistible hand crafted egg noodles!

Course Homemade Ingredients

Cuisine Japanese

Duration 1+ hour

Diet Dairy Free, Pescatarian, Vegetarian

Prep Time 30

Resting Time 12 30

Total Time 13

Servings servings

Calories 286kcal

Author Yuto Omura

Ingredients

300 g bread flour or high-gluten flour
105 g egg + water whole egg plus filtered water, total 35% of flour weight. E.g. 50g egg + 55g water = 105g total liquid weight.
½ tsp salt fine sea or kosher, avoid iodized
potato starch (katakuriko) or cornstarch for dusting

Instructions

Sift 300 g bread flour into a large bowl and make a well in the center.
Place a measuring jug on digital scales and set the weight to zero. Crack an egg into the jug to weigh it, and then top up with filtered water so that the total is 105 g egg + water. (See note if doubling or tripling the recipe.)
Add ½ tsp salt and whisk until the salt is completely dissolved and everything is combined.
Pour the mixture into the well in the flour little by little while whisking with chopsticks.
Whisk until large shaggy crumbs form.
Transfer to a sealable ziplock bag and rest for 30 minutes at room temperature.
After 30 minutes, place the bag on the floor and knead it with your feet until it has pressed together to form a dough.
Remove the dough from the bag and fold it in half. Return it to the bag and knead with your feet again. Continue to fold and knead until the dough becomes smooth.
Return the dough to the bag, seal securely and refrigerate overnight, preferably 24 hours if time permits.
Transfer the dough to a clean surface and dust the top with potato starch (katakuriko). Roll it as thin as you can by hand and then cut it into 4 smaller pieces so that they fit the width of your pasta machine.
Starting with the widest setting (for me, it's "0"), roll each piece through the pasta machine. Reduce the thickness and repeat until your dough is about 1.5mm thick. (For me, I roll until I reach setting "5").
Attach a 2-3mm cutting attachment and feed each piece through.
Sprinkle each batch with potato starch (katakuriko) to prevent sticking.
Gently knead and scrunch the noodles to create the wave effect. If you notice the noodles sticking together, add more starch.
Bring a pot of water to a rolling boil and boil the noodles for 1 minute 30 seconds. Alternatively, wrap and refrigerate for 2-3 days, or freeze for up to 1 month.
Enjoy!

Notes

If doubling or tripling the recipe, keep in mind that the total weight of water + 1 egg should always be 105g. Using 2 eggs would mean 2 eggs + water = 210g, 3 eggs + water = 315g and so on.
Dissolve the salt fully in the liquid before mixing.
Lower the pasta machine rollers one notch at a time. Skipping settings can tear sheets and jam the gears.
Dust freshly cut noodles generously with starch to stop high-hydration strands from sticking.
Store dusted noodle portions airtight for up to 3 days in the fridge or 1 month in the freezer. Cook from frozen and add about 1 extra minute.
Recommended ramen recipes: Miso, Shoyu, Hiyashi Chuka, and Vegetarian Miso.

Nutrition

The post Wavy Egg Noodles for Sapporo Miso Ramen (Chijire Tamago Men) appeared first on Sudachi.

Tamago Kake Men (TKM Japanese Egg on Noodles)

Yuto Omura — Fri, 11 Apr 2025 00:04:51 +0000

What is Tamago Kake Men (TKM)?

Tamago Kake Men (たまごかけ麺), or TKM for short, is a new innovation that emerged in recent years by applying the beloved concept of TKG (Tamago Kake Gohan, or rice with raw egg) to noodle dishes. As the name suggests, this dish simply replaces the rice in traditional TKG with ramen noodles, creating a simple combination of freshly boiled noodles, raw egg, and savory sauce.

If you ever wanted to enjoy TKG, but didn’t have the time to cook a fresh batch of rice, then this recipe just might be what you’re looking for!

Egg on rice “TKG”

The TKM originated at “Golden Tiger,” a ramen restaurant in Kumagaya City, Saitama Prefecture. The trend gained significant momentum when Mita Seimenjo commercialized their product in 2023 to commemorate their 15th anniversary. This creation became an instant sensation, using an astonishing 10,000 eggs in just one week after its release!

That said, much like TKG, there’s no single definitive way to prepare. There are countless delicious variations to explore. In this recipe article, I’m excited to share my personal TKM recipe!

Visual Walkthrough & Tips

Here are my step-by-step instructions for how to make TKM at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.

This section aims to provide a comprehensive overview of the cooking steps and techniques with visuals. It also includes more in-depth tips and tricks and explains why I do what I do.

STEP

Preparing the Perfect Noodles for TKM

Fill a large pot with water and bring it to a rolling boil over high heat. For the best TKM experience, use thick ramen noodles similar to those used for tsukemen. Their substantial texture makes them perfect for the egg and sauce.

Add the noodles to the boiling water and cook them al dente, a little less than the time stated on the packaging.

Since different brands and types of ramen noodles have different cooking times, my general rule is reduce it by 10 seconds for every 1 minute suggested on the packaging. So for 1 minute, it would be 50 seconds, for 3 minutes it would be 2 minutes 30, and so on.

Why cook noodles firmer than usual?

If you cook the noodles a bit firmer, they’ll keep their texture when they’re cooled and mixed with the sauce and egg. If you overcook ramen noodles, they’ll get mushy and won’t have that satisfying chewy texture that makes TKM. It’s like the same idea you use when you cook pasta for cold pasta salads.

While the noodles cook, gently stir occasionally to prevent sticking.

If you can’t get fresh ramen noodles, you can use soba noodles, udon noodles, or spaghetti instead, but please be aware that it won’t be an authentic TKM.

STEP

TKM Sauce

While your noodles are boiling, you can make the umami-rich sauce that forms the foundation of this dish. In a small saucepan, mix together soy sauce, mirin, sake, oyster sauce, sugar, and dashi granules.

Heat this mixture over medium-low heat for about a minute. This will burn off the alcohol in the mirin and sake, and it’ll blend the flavors.

Remove it from the heat right away to prevent reduction and flavor concentration.

Why I chose this blend

This sauce is great for emulsification with the egg. The proteins in the dashi, along with the natural glutamates in the soy sauce and oyster sauce, create a strong umami base. And the slight sweetness from the mirin and sugar balances out the saltiness.

STEP

Cooling Step

When the noodles are just right, drain them in a colander and rinse them under running water. Keep rinsing and tossing the noodles with your fingers until they’re about body temperature (around 40°C).

This step is important for two reasons:

It stops the cooking process.
It brings the noodles to the ideal temperature for the raw egg.

If the noodles are too hot, the egg proteins will coagulate too quickly (this happens between 54-70°C), and you’ll lose the creamy texture that makes TKM special. And if the noodles are too cold, the egg won’t emulsify with the sauce the right way.

Once they reach body temperature, give the colander a good shake. This will get rid of any extra water, which can mess with the sauce and the flavor.

STEP

Assembly

Divide the sauce evenly among the bowls. Then, place your drained noodles on top of the sauce, creating a little nest in the center. Carefully crack the egg into the center hollow of your noodles.

Why egg quality matters

If you want the best TKM experience, go for eggs with rich, orange-red yolks. These eggs usually have more carotenoids and offer a stronger flavor. And, of course, make sure you use pasteurized eggs for this dish!

Now it’s time to personalize your TKM with toppings! My version includes toasted sesame oil, dried bonito flakes (katsuobushi), sliced ham, wasabi paste, and a slice of fresh lemon.

While these toppings are delicious, TKM is incredibly versatile. Some alternative ideas include:

Pork chashu
Mentaiko (spicy cod roe)
Finely chopped green onions
Crushed nori seaweed
Crispy bacon
Tempura flakes
Menma
Chili oil

It’s also great with a drizzle of sesame oil.

STEP

Mixing Your TKM

Now, it’s time for the important step that ties everything together. Use chopsticks to stir the mixture about 30 times in a circular motion. You’ll see the egg change from a separate white and yolk to a creamy, cloud-like sauce that coats each strand of noodle.

You’ll see the texture change right before your eyes – after about 20-25 stirs, the mixture becomes noticeably fluffier and takes on a pale golden hue.

Because TKM uses raw egg, it’s best consumed immediately after preparation and not stored for later.

Some TKM enthusiasts even add a small amount of rice at the end to soak up the remaining sauce – a nod to the dish’s TKG roots. If you’re still hungry and have some rice leftover in the fridge or freezer, I recommend giving it a try!

Jump to Full Recipe Measurements

Essential Tips & Tricks

Noodle Texture Is Key: Cook your noodles al dente for the perfect chewy texture.
Temperature Management: Cool noodles to body temperature – hot enough to emulsify the egg but not so hot that it cooks the egg proteins.
Water Removal: Thoroughly drain excess water from the noodles to prevent diluting your sauce.
Egg Quality Matters: Use room-temperature eggs with rich, orange-red yolks for better emulsification and flavor.
The Magic Number: Stir approximately 30 times in a circular motion to achieve the perfect consistency without breaking the noodles.

With these simple tips in mind, you’re set for success every time you make TKM.

I hope you enjoy this TKM recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!

More Recipes Like This

Tamago Kake Men (TKM Japanese Egg on Noodles)

Meet TKM, Tamago Kake Gohan's trendy cousin made with chewy noodles, a savory sauce, and raw egg all mixed together for a quick, easy, and delicious meal that can be customized with your favorite toppings!

Course Lunch, Main Course

Cuisine Japanese

Duration 15 minutes or less

Diet Dairy Free

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Calories 457kcal

Author Yuto Omura

Ingredients

2 ptn ramen noodles fresh, thick tsukemen-style, or soba/udon noodles
2 pasteurized eggs room temperature, premium with rich orange-red yolks if possible

Sauce

1 ½ tbsp Japanese soy sauce (koikuchi shoyu)
1 ½ tbsp mirin
1 ½ tbsp sake
½ tsp sugar
½ tsp dashi granules preferably bonito and kombu blend
½ tsp oyster sauce

Topping suggestions

toasted sesame oil 1 tbsp per serving
ham or protein of choice. Chashu or chicken breast also works well.
lemon sliced
bonito flakes (katsuobushi) 2 tbsp per serving
wasabi paste small amount, to taste

Instructions

Bring a pot of water to a rolling boil and add 2 ptn ramen noodles. Take 10 seconds away from every minute of cooking according to the package instructions to achieve al dente. (1 minute minus 10 seconds becomes 50 seconds, etc.) Stir occasionally.
While the noodles are boiling, take a small pan and add 1 ½ tbsp Japanese soy sauce (koikuchi shoyu), 1 ½ tbsp mirin, 1 ½ tbsp sake, ½ tsp oyster sauce, ½ tsp sugar, and ½ tsp dashi granules. Mix and heat over medium-low, let it bubble for about 1 minute then remove from the heat.
Once the noodles are cooked, drain them and rinse them under running water until they reach a little over body temperature (approx 40 °C (104 °F)).
Divide the sauce between serving bowls.
Place the noodles on top and make a well in the center. Crack a pasteurized egg into the space.
Add your choice of toppings. I add ham, toasted sesame oil, lemon, bonito flakes (katsuobushi), and wasabi paste.
Mix thoroughly, about 20-25 times until the egg has emulsified with the sauce and coated the noodles. Enjoy!

Notes

Cool noodles to approximately body temperature – this is the ideal temperature zone where eggs won’t cook but will properly emulsify.
Thoroughly drain excess water from noodles to prevent diluting the sauce.
For a TKG-inspired finish, add a small portion of rice at the end to soak up remaining sauce.

Nutrition

The post Tamago Kake Men (TKM Japanese Egg on Noodles) appeared first on Sudachi.

Nagoya’s Sugakiya Ramen Copycat Recipe

Yuto Omura — Sun, 09 Feb 2025 23:40:43 +0000

How I Recreated This Recipe

Sugakiya (スガキヤ) is a ramen chain that started in Nagoya. To be honest, unless you’re from the area, you might not be familiar with it, even if you’re Japanese. But for people who live in the area, it’s an incredibly well-known chain, practically a household name.

To give you an idea of how well-known it is, you can find Sugakiya’s branded products, like their signature chashu, menma, and their distinctive pepper, in local supermarkets.

You can easily get Sugakiya branded products in my local supermarket!

Having been born and raised in Aichi Prefecture, I’ve eaten countless bowls of their ramen throughout my life. It’s truly a taste of nostalgia for me. The number of times I visited as a child and teenager is beyond counting, and their unbeatable price point was always part of the appeal.

I’ve been to their place a bunch, so I know the flavors. But I went back recently to analyze the flavors for creating a copycat recipe.

Here are my key observations:

Despite being marketed as “Wafu Tonkotsu” (Japanese-style pork bone broth), the tonkotsu element is extremely subtle. The base is predominantly dashi-driven, with a characteristic simplicity that could likely be recreated using dashi granules.
The chashu is notably thin and lean – it’s like marinated ham. According to the official website, Sugakiya’s chashu is made by steaming. I purchased their supermarket version.
Their egg ramen (卵ラーメン) features onsen tamago as standard.
The broth, though classified as tonkotsu, is remarkably thin. For replication purposes, I suspect the real tonkotsu component isn’t essential – a combination of lard and milk should be good enough. Incidentally, their allergen information says, “Contains dairy products.”
Their signature pepper is very finely ground, resembling white pepper in texture. Regular white pepper powder should work well as a substitute. (Side note: During my teenage years, I used to add an almost ridiculous amount of this pepper to my ramen.)
The broth’s color is notably light – I initially made the mistake of using dark soy sauce, which resulted in an overly brown color. Light soy sauce proved to be the key to achieving the authentic hue.
The ramen noodles are definitely on the thin side.

Overall, this seems to be one of the more approachable ramen styles to recreate at home!

How my copycat came out!

Key Ingredients & Substitution Ideas

Fresh Ramen Noodles: For this recipe, I definitely recommend thin-style noodles! If you’re into making your own ramen noodles, you can find my recipe on the blog to make them from scratch.
Dashi Stock: Our broth is based on dashi. I recommend making it from scratch or using tea bag-style dashi packets.
Milk: Whole milk is strongly recommended for its rich, creamy texture.
Base Seasonings: Our flavor base combines Chinese-style chicken bouillon powder, dashi granules (different from the stock above – these add a bit of kick and junkiness), lard to mimic tonkotsu element, and Japanese light soy sauce (usukuchi shoyu).
Optional Toppings: Finish your bowl with ground white pepper, freshly chopped green onions, menma, pork chashu, and onsen tamago.

Jump to Full Recipe Measurements

Visual Walkthrough & Tips

Here are my step-by-step instructions for how to recreate sugakiya ramen at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.

This section aims to provide a comprehensive overview of the cooking steps and techniques with visuals. It also includes more in-depth tips and tricks and explains why I do what I do.

STEP

Prepare the Serving Bowls

Put the dashi stock in a saucepan over medium-high heat and bring it to a rolling boil.

While you wait for that, mix together 50 ml of milk, 1/2 tablespoon of chicken bouillon powder, 1 teaspoon of dashi granules, 1/2 tablespoon of lard, and 1 teaspoon of light soy sauce in “EACH” bowl.

This step helps prevent the milk from curdling later when I add the hot dashi.

STEP

Combine the Soup

Turn off the heat when the dashi reaches a rolling boil. Then, divide the hot dashi equally between the prepared bowls.

Give each bowl a gentle stir with a spoon until everything’s mixed in.

Why I make soup this way

We boil the dashi separately and then add it to the rest of the ingredients to avoid the milk curdling. If you heat the milk in the same pot as the dashi, there’s a good chance it’ll curdle and the texture will be pretty bad.

STEP

Add Noodles and Finish

Add your cooked and drained noodles to each bowl of soup.

The noodles should be cooked separately according to the package instructions or your preferred recipe. Add your garnishes right away while the soup is still hot.

Serve right away to enjoy the best temperature and texture.

Jump to Full Recipe Measurements

I hope you enjoy this recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!

More Copycat Recipes

Hungry for more? Explore my copycat recipe collection to find your next favorite dishes!

Nagoya’s Sugakiya Ramen Copycat

Enjoy Sugakiya inspired ramen in the comfort of your own home with this cheat's copycat recipe! It's surprisingly easy, delicious and only takes 10 minutes!

Course Dinner, Lunch, Main Course

Cuisine Japanese

Method Simmer

Duration 15 minutes or less

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Calories 1001kcal

Author Yuto Omura

Ingredients

500 ml dashi stock
100 ml whole milk
1 tbsp Chinese-style chicken bouillon powder
2 tsp dashi granules
1 tbsp lard
2 tsp Japanese light soy sauce (usukuchi shoyu)
2 ptn ramen noodles preferably thin type
finely chopped green onions topping
pork chashu topping
seasoned bamboo shoots (menma) topping
hot spring egg (onsen tamago) topping
ground white pepper to taste

Metric – US Customary

Instructions

Pour 500 ml dashi stock into a saucepan and bring to a rolling boil over a medium-high heat. Boil a separate pot of water for your noodles.
In each serving bowl, add 50ml milk, ½ tbsp chicken bouillon powder, 1 tsp dashi granules, ½ tbsp lard and 1 tsp of light soy sauce. Mix well.
Boil 2 ptn ramen noodles according to the instructions on the packaging.
Divide the dashi between the bowls and mix until all of the ingredients have dissolved into the broth.
Drain the ramen noodles and rinse with hot water to remove any excess starch, then place them in the soup.
Add your choice of toppings. This dish is typically served with finely chopped green onions, pork chashu, seasoned bamboo shoots (menma), hot spring egg (onsen tamago) and ground white pepper. Enjoy!

Notes

Note: While the nutritional information includes the full serving of broth, most people in Japan don’t actually finish all the soup.

Nutrition

The post Nagoya’s Sugakiya Ramen Copycat Recipe appeared first on Sudachi.

Shirunashi Tantanmen (Soupless Tan Tan Ramen)

Yuto Omura — Sun, 13 Oct 2024 00:03:58 +0000

So far, I’ve made two types of tantanmen.

Regular tantanmen

Cold tantanmen

As a tantanmen fan myself, I wanted to make another type of tantan ramen this time! Meet the soupless version!

That’s right, ramen without soup! All we have here is just special tantan sauce.

Quality ramen noodles.

And flavored spicy ground pork with crunchy cashew nuts as my secret ingredient!

Wanna know how it’s made? Keep reading to find out!

How I Developed This Soupless Tantanmen Recipe

What I love about tanned men is… It’s all about that perfect trio of flavors-nutty, spicy, and creamy. Here’s the interesting part: I wondered if I could achieve those same flavors without the soup.

It took a little bit of adjusting, but I got it. It has all the flavor of traditional tan tan men, minus the broth.

I’ll be honest, the ingredient list is not short. But don’t let that put you off! If you’ve got a well-stocked pantry, this recipe is so quick and easy to make.

Key Ingredients & Substitution Ideas

Ramen Noodles: I highly recommend using homemade ramen noodles for the best flavor and texture. If you’re short on time, you can get fresh or dried noodles from your local Asian grocery store. Just a heads-up: Avoid the fried noodles in instant cup ramen.
Seasoned Pork Mince: You’ll need ground pork, unsalted cashews (or peanuts if you prefer), finely chopped onion, minced garlic and ginger, miso paste, chili bean paste (also known as doubanjiang or tobanjan), sake (dry white wine can substitute in a pinch), and a pinch of sugar to balance the flavors.
Sauce: Mix together ground sesame seeds, unsweetened soy milk (oat milk works too), toasted sesame oil, chili oil (add more or less to your liking), chicken bouillon powder, and dark soy sauce.
Toppings: If you like it hot, add some extra chili oil. You can also add a handful of broccoli sprouts and soft-boiled eggs. And remember, you can always customize these toppings to suit your taste or use up what’s in your fridge!

Jump to Full Recipe Measurements

Visual Walkthrough & Tips

Here are my step-by-step instructions for how to make Soupless Tantanmen at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.

If you prefer to watch the process in action, check out my YouTube video of this recipe for a complete visual walkthrough!

STEP

Prepare the Sauce

Mix all the sauce ingredients together in a bowl. This recipe serves two, so adjust the seasoning quantities if you’re serving more or fewer people.

Tip: If you’re making this dish for a lot of people, mix all the ingredients together in a jug and divide evenly between serving dishes.

The sauce is the base flavor of the dish, so make sure all the ingredients are well mixed for a balanced taste.

STEP

Prepare the Cashews

Crush the cashew nuts using a mortar and pestle or by placing them in a sealed plastic bag and gently rolling with a rolling pin.

STEP

Make the Pork Mix

Heat some oil in a large frying pan or wok over medium heat. Add the chopped onion, minced garlic, and grated ginger. Stir-fry until the onion is translucent and slightly softened, about 2-3 minutes.

Add the minced meat to the pan with the aromatics. Add a pinch of salt and pepper, and stir. Stir frequently and cook until the meat changes color and is no longer pink. Use your spatula to break up any large chunks so that everything cooks evenly.

Once the meat is browned, add the miso paste, chili bean paste, sake, sugar, and crushed cashew nuts. Keep cooking, stirring all the time, until all the liquid has evaporated and the mixture is well combined and smells great.

STEP

Cook the Noodles

Bring a large pot of water to a boil. Cook the ramen noodles according to the package instructions.

Drain the noodles right away when they’re al dente.

STEP

Assemble the Dish

Quickly divide the hot, drained noodles between the prepared sauce bowls.

Top each serving with an equal portion of the flavored pork mixture.

Add your chosen toppings, such as a soft-boiled egg, broccoli sprouts, or a drizzle of chili oil.

STEP

Serve and Enjoy

Before you eat, make sure you mix all the ingredients together thoroughly in the bowl.

Serve right away while the dish is still hot to get the best texture and taste.

Jump to Full Recipe Measurements

I hope you enjoy this Soupless Tantanmen recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!

More Ramen Recipes

Hungry for more? Explore my ramen recipe collection to find your next favorite dishes!

Soupless Spicy Tan Tan Ramen (Shirunashi Tantanmen)

This addictive Shirunashi Tantanmen captures the spicy nutty flavors of Tan Tan Ramen without the soup. My recipe also features a secret ingredient that adds a surprising crunch!

Course Dinner, Lunch, Main Course

Cuisine Chinese, Fusion, Japanese

Method Pan fry

Duration 20 minutes

Diet Dairy Free

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 700kcal

Author Yuto Omura

Ingredients

Tantan Base Sauce

1 tsp Japanese soy sauce (koikuchi shoyu)
1 tsp Chinese-style chicken bouillon powder
1 tsp chili oil (rayu)
1 tsp toasted sesame oil
2 tbsp unsweetened soy milk unsweetened
2 tbsp ground sesame seeds

Seasoned Pork

30 g cashew nuts
1 tsp cooking oil
¼ onion finely diced
1 tsp ginger root finely diced
1 garlic clove finely diced
150 g ground pork
1 pinch salt and pepper
1½ tbsp yellow miso paste (awase)
½ tbsp chili bean sauce (toban djan)
1 tbsp sake
1 tsp sugar

Noodles & Toppings

2 ptns ramen noodles
soft-boiled eggs
chili oil
broccoli sprouts

Metric – US Customary

Instructions

Take your serving bowls and to each one, add ½ tsp soy sauce, ½ tsp Chinese chicken bouillon powder, ½ tsp chili oil, ½ tsp toasted sesame oil, 1 tbsp unsweetened soy milk and 1 tbsp ground sesame seeds. Mix well until combined. (If making many portions, mix the ingredients altogether in a jug and divide evenly between bowls.)
Roughly crush 30 g cashew nuts. I use a mortar and pestle, but you can also place them in a bag and crush them with a rolling pin. Set aside for later.
Heat a large pan or wok over a medium heat. Add 1 tsp cooking oil, and once hot, add ¼ onion, 1 tsp ginger root and 1 garlic clove. Stir constantly to prevent burning and fry for 2-3 minutes or until fragrant.
Add 150 g ground pork and sprinkle with 1 pinch salt and pepper. Fry until browned.
Once the meat is browned, add 1½ tbsp yellow miso paste (awase), ½ tbsp chili bean sauce (toban djan), 1 tbsp sake, 1 tsp sugar and the crushed cashew nuts from before. Mix well and continue to heat until all the ingredients are evenly distributed.
Boil 2 ptns ramen noodles in a pot of boiling water for the time stated on the packaging.
Drain the noodles and place them in the bowls over the sauce.
Spoon the seasoned spicy pork over the top and garnish with your choice of ramen toppings. I recommend soft-boiled eggs, a drizzle of chili oil and some broccoli sprouts.
Mix well and enjoy!

Video

Nutrition

The post Shirunashi Tantanmen (Soupless Tan Tan Ramen) appeared first on Sudachi.

Zaru Ramen (Cold Dipping Ramen)

Yuto Omura — Wed, 25 Sep 2024 23:52:56 +0000

So I’ve already put together recipes for zaru udon and zaru soba.

Zaru soba

Zaru udon

What’s missing? Zaru ramen!

I’m sure you’ll love this amazing cold summer noodle dish! The perk is the umami-rich, vinegary, refreshing dipping sauce!

Wanna know how to make this? Keep reading!

What is Zaru Ramen?

Zaru ramen (also called zaru chuka) is a dish where boiled and chilled ramen noodles are enjoyed with a dipping sauce.

There’s another dipping-style ramen dish called tsukemen, but the main difference is that both the noodles and dipping sauce are served hot. Zaru ramen is served cold, making it perfect for those days where you’re looking something to help you cool down!

How I Developed This Recipe

We’ve all been there. It’s scorching hot outside, and the last thing you want is a steaming bowl of noodles. That’s precisely what I set out to solve!

First things first, I chilled everything – the noodles, the dipping sauce, the works! But I felt it needed something more, so I added a splash of vinegar to the dipping sauce!

Fancy trying it? Why not try making it on the next hot day? I bet you’ll be surprised at how refreshing ramen can be!

Key Ingredients & Substitution Ideas

Ramen noodles: You can also use dried or fresh store-bought noodles, but avoid using fried noodles from instant cup noodles. If you’re feeling adventurous, why not try making your own ramen noodles? It’s perfect for a weekend cooking project.
Japanese leek (negi): This aromatic gives your dish a subtle onion flavor. If you can’t find Japanese leek, no problem! A regular leek is a great substitute.
Dipping sauce ingredients: Dark soy sauce, mirin, oyster sauce, rice vinegar (or white vinegar), Chinese-style chicken bouillon powder, dashi granules, ground black pepper, toasted sesame oil, sesame seeds, and grated ginger & garlic.
Topping ideas: Pork chashu, menma, ramen eggs (or boiled eggs), kizami nori, chopped green onoions.

Jump to Full Recipe Measurements

Visual Walkthrough & Tips

Here are my step-by-step instructions for how to make Zaru Ramen at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.

If you prefer to watch the process in action, check out my YouTube video of this Zaru Ramen recipe for a complete visual walkthrough!

STEP

Prepare Dipping Sauce

In a saucepan, mix all the dipping sauce ingredients with water. Heat over medium heat until it starts to boil, then reduce the heat to a simmer. Keep stirring and let it simmer for 2-3 minutes.

Turn off the heat and let it cool down.

STEP

Cook Ramen Noodles

Bring a large pot of water to a rolling boil. Add the ramen noodles and cook according to the package instructions.

Drain the noodles in a colander and then rinse them immediately under cold running water.

STEP

Chill Components

Once you’ve rinsed the noodles, put them in a bowl of ice water to chill completely.

For the dipping sauce, add about 5 standard ice cubes (or more if you’re using smaller cubes) to quickly bring down the temperature.

Chilling both components thoroughly is key to the refreshing nature of Zaru Ramen.

STEP

Serve and Enjoy

Arrange the chilled noodles on a plate or zaru mat if you have one.

Serve the cold dipping sauce in a separate bowl with your chosen toppings.

Jump to Full Recipe Measurements

I hope you enjoy this Zaru Ramen recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!

More Ramen Recipes

Hungry for more? Explore my authentic ramen recipe collection to find your next favorite dishes!

Zaru Ramen (Chilled Dipping Ramen)

Chewy ramen noodles with a tangy and refreshing cold dipping sauce is the perfect recipe to cool down on a hot summer's day. Customize with your favorite toppings and enjoy this unique way to eat ramen!

Course Dinner, Lunch, Main Course

Cuisine Japanese

Method Simmer

Duration 20 minutes

Diet Dairy Free, Pescatarian

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 559kcal

Author Yuto Omura

Ingredients

Dipping Sauce

30 g Japanese leek (naganegi) finely chopped
½ tsp grated garlic or double amount of garlic paste
½ tbsp grated ginger
½ tsp dashi granules
1 tbsp Japanese soy sauce (koikuchi shoyu)
½ tbsp oyster sauce
½ tbsp Chinese-style chicken bouillon powder
2 tbsp mirin
½ tbsp rice vinegar
1 pinch ground black pepper
1 tbsp toasted sesame oil
1 tsp toasted white sesame seeds
250 ml water
5 ice cubes medium size, increase if using small ice cubes

Noodles & Toppings (Customize to Taste)

Metric – US Customary

Instructions

Add all of dipping sauce ingredients to a saucepan (30 g Japanese leek (naganegi), ½ tsp grated garlic, ½ tbsp grated ginger, ½ tsp dashi granules, 1 tbsp Japanese soy sauce (koikuchi shoyu), ½ tbsp oyster sauce, ½ tbsp Chinese-style chicken bouillon powder, 2 tbsp mirin, ½ tbsp rice vinegar, 1 pinch ground black pepper, 1 tbsp toasted sesame oil, 1 tsp toasted white sesame seeds, 250 ml water) and bring to a boil. Simmer for 2-3 minutes, then turn off the heat and leave to cool.
Bring a pot of water to a rolling boil and add 2 ptns ramen noodles. Cook for the time stating on the package instructions.
Once cooked, drain the noodles in a colander and then rinse with cold running water. Place the colander with noodles in a bowl of cold water and add a few ice cubes to chill further.
Add about 5 ice cubes to the dipping sauce to chill.
Drain the noodles once more and place them on a zaru (or on a sushi mat over a bowl to allow excess liquid to drain). Serve with pork chashu, seasoned bamboo shoots (menma), ramen eggs or your choice of toppings and sprinkle with kizami nori (shredded nori) and finely chopped green onions.
Divide the dipping sauce into individual serving cups, dip your noodles and enjoy!

Video

Nutrition

The post Zaru Ramen (Cold Dipping Ramen) appeared first on Sudachi.

10 Minute Hiyashi Ramen (Cold Noodle Soup)

Yuto Omura — Fri, 16 Aug 2024 23:50:33 +0000

As much as I love ramen, I’m not a fan of eating a bowl of hot soupy noodles in the summer when the temperature is above 30°C.

Usually, ramen comes with a hot broth.

Of course, we have Hiyashi Chuka, which is a well-known summer noodle dish in Japan. However, it’s not quite the same as ramen.

Hiyashi Chuka is a Japanese summer icon.

So, I’ve created a new ramen dish that’s refreshingly cool and similar to regular ramen. Meet my ice-cold ramen!

This was exactly what I was looking for. The best part is, the broth is just a simple mix of ingredients, no cooking is required, and it’s ready in 10 minutes. Want to know how it’s made? Keep reading!

Cold Noodle Options in Japan

When you think of Japanese noodle dishes, steaming bowls of ramen or udon probably come to mind. But Japan has lots of cold noodle dishes too, which are great for beating the summer heat. These refreshing options show how versatile Japanese cuisine can be and provide a tasty way to cool down during warmer months.

Popular Cold Noodle Varieties:

Hiyashi Chuka: A colorful medley of chilled ramen noodles topped with an assortment of fresh vegetables, egg, and protein served in either a vinegar-based sauce or sesame sauce.
Zaru Udon: Thick wheat noodles served on a bamboo basket (zaru) with a cold dipping sauce.
Zaru Soba: Similar to zaru udon, but made with buckwheat noodles, offering a nuttier flavor profile.
Somen: Delicate wheat noodles typically eaten during the summer.

And there are plenty more if you include all the different variations, like my recent creation of Hiyashi Tantanmen. In the summer, it’s traditional in Japan to eat noodles in a light, refreshing way.

My Hiyashi Tantanmen is also a great summer option!

How I Developed This Recipe

I didn’t invent cold ramen, or “hiyashi ramen” as we call it. You can even find it in convenience stores during the scorching summer months. But I wanted to create something extra special – a cold ramen that would really hit the spot on those sweltering days.

This recipe was created not only by thinking about the all-important eating part but also by keeping actual cooking to a minimum. That’s why I opted for ready-to-use toppings such as menma (pickled bamboo shoots), wakame seaweed and even dry-cured ham instead of chashu! I must say, this kind of ham goes surprisingly well with my carefully crafted cold ramen broth!

There’s nothing more satisfying than slurping up these ice-cold, flavorful noodles when you’re feeling hot and sticky. Give it a try on the next scorching day!

My killer ingredient here is dry-cured ham!

Key Ingredients & Substitution Ideas

Ramen Noodles: I used homemade noodles (part of my ongoing ramen noodle research), but high-quality store-bought fresh or dried noodles work great, too. Just avoid using the dry noodles from instant cup ramen-they won’t do this dish justice!
Dry-Cured Ham: Go for either Jamón Serrano or prosciutto. In my testing, I found that Jamón Serrano’s flavor profile works really well with this recipe, but feel free to use your preferred or more easily accessible variety.
Chicken Bouillon Powder & Dashi Granules: These instant flavor boosters are great for getting a tasty broth in no time without using heat-perfect for hot summer days!
Katsuobushi (Bonito Flakes): Just give these dried, fermented fish flakes a light crush before you use them to release more flavor. While it’s not required, they really enhance the broth and give it more Japanese flair.
Other Seasonings: A blend of soy sauce, oyster sauce, garlic paste, sugar, and rice vinegar. Feel free to adjust quantities to suit your taste preferences.
Additional Toppings: I also added ramen eggs (or soft-boiled eggs), wakame seaweed (rehydrated), finely chopped green onions, a drizzle of toasted sesame oil, and a sprinkle of freshly ground black pepper to the dish.

Curious about the exact brands and products that bring my recipes to life? Discover the brands and ingredients behind my recipes at the Sudachi Amazon Storefront. Explore my handpicked pantry essentials and find your next kitchen favorites!

Jump to Full Recipe Measurements

Visual Walkthrough & Tips

Here are my step-by-step instructions for how to make Cold Ramen at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.

If you prefer to watch the process in action, check out my YouTube video of this hiyashi ramen recipe for a complete visual walkthrough!

STEP

Prepare the Broth

Mix all the broth ingredients together in a bowl.

Boil some water and add a little to the bowl, stirring to make sure all the granules, sugar, and other ingredients are completely dissolved.

Tip

Using hot water makes sure that everything dissolves fully, which cold water may not do.

Set it aside to cool.

STEP

Rehydrate Wakame

Just soak the dried wakame in water, following the instructions on the package. You can do this while you’re preparing the other components.

STEP

Cook Ramen Noodles

Bring a pot of water to a rolling boil.

Tip

Cook the ramen noodles for a little longer than the package says. This extra time makes up for the firming effect of the ice water rinse.

Drain the cooked noodles in a colander. Rinse thoroughly with cold water, then place in a bath of ice water. (Note that this is not the measured jug of ice water from earlier, that one is to mix with the base sauce!)

STEP

Finalize the Broth

Add a handful of ice to a measuring jug and fill it up to 400ml with cold water.

Mix the ice water with the cooled broth mixture, and you’ve got the final chilled soup base for your dish.

STEP

Assemble the Dish

Divide the cooled noodles between serving bowls and pour the chilled broth over the noodles, making sure to distribute it evenly.

Top each bowl with the rehydrated wakame and any other toppings you like.

Enjoy the dish at its freshest and most refreshing.

Jump to Full Recipe Measurements

I hope you enjoy this Hiyashi Ramen recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!

More Ramen Recipes

Want more inspiration? Explore my Ramen Recipe Roundup for a carefully selected collection of tasty recipe ideas to spark your next meal!

10 Minute Hiyashi Ramen (Cold Noodle Soup)

Craving ramen but not feeling the hot soup on a scorching summer's day? Look no further than this Hiyashi Ramen! Refreshingly chilled, packed with flavor and all you need to cook are the noodles!

Course Dinner, Lunch, Main Course

Cuisine Fusion, Japanese

Duration 15 minutes or less

Diet Dairy Free

Prep Time 9

Cook Time 1

Total Time 10

Servings servings

Calories 516kcal

Author Yuto Omura

Ingredients

1 tbsp Chinese-style chicken bouillon powder
1 tsp dashi granules
1 tsp sugar
4 tbsp hot water
1 tbsp Japanese soy sauce (koikuchi shoyu)
½ tbsp oyster sauce
½ tsp rice vinegar
1 tsp garlic paste
2 tbsp bonito flakes (katsuobushi) crushed
400 ml ice cold water

Noodles & Toppings

1 tbsp dried wakame seaweed
2 portions ramen noodles
4 slices dry-cured ham Jamón Serrano or Proscuitto
2 tbsp seasoned bamboo shoots (menma)
2 ramen eggs halved
finely chopped green onions
ground black pepper
toasted sesame oil

Instructions

Start heating a pot of water for your ramen noodles. While you wait, add 1 tbsp Chinese-style chicken bouillon powder, 1 tsp dashi granules, 1 tsp sugar and 4 tbsp hot water to a bowl. Mix until fully dissolved, then add 1 tbsp Japanese soy sauce (koikuchi shoyu), ½ tbsp oyster sauce, ½ tsp rice vinegar, 1 tsp garlic paste and 2 tbsp bonito flakes (katsuobushi).
Mix until combined and set aside for later.
Soak 1 tbsp dried wakame seaweed in a bowl of water (follow the instructions on the packaging).
Once your water reaches a rolling boil, add 2 portions ramen noodles and boil for 1 minute longer than the packaging states.
Once the noodles are cooked and drain. Rinse with cold water to remove excess starch, then chill in a bowl of ice water.
Add a handful of ice to a measuring jug and fill until you have 400 ml ice cold water.
Combine the ice water and the base sauce from earlier.
Drain the noodles and divide them between serving bowls. Pour the chilled over the top.
Add your choice of toppings, then sprinkle with finely chopped green onions, ground black pepper and a drizzle of toasted sesame oil.

Video

Notes

Note: While the nutritional information includes the full serving of broth, most people in Japan don’t actually finish all the soup.

Nutrition

The post 10 Minute Hiyashi Ramen (Cold Noodle Soup) appeared first on Sudachi.

Hiyashi Tantanmen (Cold Spicy Ramen Noodles for Summer)

Yuto Omura — Mon, 05 Aug 2024 23:54:25 +0000

Featured Comment

“This is your third recipe I’m trying and a third 5 star!!! So delicious! Thank you so much for another great recipe!“
– Dee

What do you crave on a scorching summer day? For me, it’s spicy cold noodles! I’m not sure if this is an Asian thing, but I crave spicy as well as cold. So I came up with my creative noodle dish that ticks all my summer requirements.

Meet cold tantanmen with summer vegetables!

Yes, soup and noodles are both icy cold!

The spiciness comes from both seasoned minced meat and the soup itself!

Wanna know how it’s done? Keep reading to find out!

What is Tantanmen?

Tantanmen (担々麺), a popular ramen variation in Japan, draws inspiration from the Sichuan dish dàndàn miàn. While the Chinese original is known for its spicy heat, the Japanese version has evolved into a milder yet spicy noodle dish. It is generally served hot, with a rich, spicy sesame-based broth that warms you up.

This is my usual tantanmen

But what do you do when you want those bold flavors on a hot summer day? Try cold tantanmen, a cool new twist that keeps the flavor of the original while giving you a break from the heat.

This chilled version turns the hearty soup into a light, invigorating noodle dish that’s perfect for warm weather.

How I Developed This Recipe

You won’t believe how hot Japanese summers have gotten lately! I swear, when I was a kid, it was at least 5°C cooler. On days when the heat is really intense, there’s nothing I crave more than a bowl of cold noodles. That’s why I’ve put together this simple chilled tantanmen recipe.

Have you ever tried making Tantanmen with soy milk? I know it sounds a bit unusual, but I promise you it’s a game-changer! The soy milk makes this amazingly rich soup that’s still light and refreshing. It’s the ideal thing to enjoy on a scorching summer’s day.

Are you feeling the heat where you live? Why not give this recipe a shot? I bet it’ll become your new go-to summer meal!

Key Ingredients & Substitution Ideas

Ramen Noodles: If you’ve got the time, try making your own ramen noodles for an authentic experience. If you’re short on time, go for high-quality dried noodles. Or, for an accessible alternative, try my popular spaghetti ramen hack. Just avoid using the fried noodles from instant cup noodles, as they won’t give you the texture and flavor you’re looking for.
Ground Pork: Ground pork is the star of tantanmen in Japan, but feel free to experiment with ground beef or chicken for a different twist.
Japanese Leek (Naganegi): If you can’t find it, use regular leeks instead. Avoid thin green onion varieties like scallions, as the flavor is a bit too strong for this use. If regular leek is not accessible, use finely chopped round white onions instead.
Chili Bean Paste & Miso Paste: These are great for flavoring the ground meat. Yellow miso paste is the most versatile, but feel free to use whatever variety you have on hand.
Soy Milk: The secret to our creamy soup base! For the authentic experience, unsweetened soy milk is the top choice. Other plant-based or dairy milks won’t achieve the same silky texture and nuanced flavor we’re aiming for.
Tare (Sauce) Ingredients: Don’t be intimidated by the number of components – they simply get mixed together for an easy yet flavorful sauce. You’ll need: chicken bouillon powder, miso paste, sugar, chili oil, toasted sesame oil, ginger paste, garlic paste, ground sesame seeds, oyster sauce, and soy sauce. Feel free to adjust the spice level to your preference.
Topping Ideas: I’ve used a refreshing mix of cucumber, tomato, chopped green onion, and soft-boiled egg, but feel free to get creative! Add your favorite summer salad vegetables. The goal is to complement the rich soup with fresh, cooling elements.

Jump to Full Recipe Measurements

Visual Walkthrough & Tips

Here are my step-by-step instructions for how to make Cold Tantanmen at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.

If you prefer to watch the process in action, check out my YouTube video of this Hiyashi Tantanmen recipe for a complete visual walkthrough!

STEP

Prepare the Meat Topping

Heat a little oil in a frying pan over medium heat. Add minced pork, salt, and pepper.

Cook until the pork starts to change color. Add Japanese leek, chili bean paste, and miso paste.

Stir fry to combine.

Continue cooking until the pork is fully cooked and the mixture is well incorporated. Remove from heat and set aside.

STEP

Create the Sauce Base (Tare)

In a small saucepan, mix all the sauce ingredients with a little water. Heat over low heat, stirring constantly until the chicken bouillon powder and sugar have completely dissolved. Remove from heat immediately after ingredients are mixed.

Make sure to use low heat!

The idea is to make a smooth sauce base without fully cooking the ingredients. Heating just until dissolved keeps the fresh flavors of the sauce components.

STEP

Prepare the Soup

Mix the cooled sauce base with chilled soy milk.

Cover the mixture with plastic wrap and refrigerate until ready to use.

Preparing the soup ahead of time ensures a thoroughly chilled base for your ramen.

STEP

Cook the Noodles

Bring a pot of water to a boil and cook the ramen noodles for a tiny bit longer than the package says. This extra cooking time makes sure the noodles stay nice and texture after chilling.

Drain the noodles in a colander and rinse with cold water. Transfer the noodles to a bowl of ice water to cool completely.

STEP

Assemble the Dish

Once the noodles have cooled, put them in a bowl or on a deep plate. Pour the chilled soup over the noodles. Top with the prepared minced meat mixture and your choice of fresh summer vegetables.

Jump to Full Recipe Measurements

I hope you enjoy this Cold Tantanmen recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!

More Cold Noodle Recipes

Want more inspiration? Explore my Ramen Recipe Roundup for a carefully selected collection of tasty recipe ideas to spark your next meal!

Hiyashi Tantanmen (Chilled Spicy Ramen)

This Hiyashi Tantanmen is my current summer obsession! Made with chewy ramen noodles served in a chilled spicy broth and topped with seasoned pork and summer vegetables, it ticks all the boxes and only takes 20 minutes!

Course Lunch, Main Course

Cuisine Fusion, Japanese

Method Pan fry

Duration 20 minutes

Diet Dairy Free, Egg Free

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 691kcal

Author Yuto Omura

Ingredients

1 tsp cooking oil
100 g ground pork
salt and pepper
30 g Japanese leek (naganegi) finely diced
½ tbsp chili bean sauce (toban djan)
1 tsp yellow miso paste (awase)
300 ml unsweetened soy milk

Tare (Base Sauce)

½ tbsp Chinese-style chicken bouillon powder
½ tbsp yellow miso paste (awase)
½ tbsp toasted sesame oil
½ tbsp oyster sauce
2 tbsp ground sesame seeds
1 tsp chili oil (rayu)
1 tsp Japanese soy sauce (koikuchi shoyu)
½ tsp sugar
½ tsp ginger paste
½ tsp garlic paste

Noodles and Toppings

2 portions ramen noodles
2 soft boiled eggs halved
½ Japanese cucumber or Persian cucumber, julienned
1 tomato medium size, sliced
2 tbsp finely chopped green onions

Instructions

Heat a pan on medium and add 1 tsp cooking oil. Add 100 g ground pork and season with a pinch of salt and pepper. Once browned, add 30 g Japanese leek (naganegi), ½ tbsp chili bean sauce (toban djan) and 1 tsp yellow miso paste (awase).
Stir fry until the ingredients are evenly distributed and the pork is cooked through, then remove from the heat and set aside for later.
Add the tare (sauce) ingredients to a saucepan and heat on low while stirring continuously. Once the sugar and chicken bouillon powder have completely dissolved, remove from the heat (no need to cook fully).
Pour 300 ml unsweetened soy milk into a measuring jug and pour in the tare mixture.
Mix well, cover and refrigerate until it's time to serve.
Bring a pot of water to a rolling boil and add 2 portions ramen noodles. Boil for 30 seconds to 1 minute longer than the instructions state. Prepare a bowl of ice-cold water with a mesh sieve placed on top. Drain the cooked ramen noodles and transfer straight to the ice water to cool.
Once nicely cold, drain the noodles and divide them between serving bowls. Pour the broth over the top and garnish with the seasoned ground pork, soft boiled eggs and your choice of summer vegetables.

Video

Nutrition

The post Hiyashi Tantanmen (Cold Spicy Ramen Noodles for Summer) appeared first on Sudachi.

10-Minute Cheat’s Tonkotsu Ramen (No Pork Bones Required)

Yuto Omura — Sat, 13 Jul 2024 14:10:45 +0000

Featured Comment:

“This was fantastic, thank you for the recipe. My family and I lived in Kyushu so we are very familiar with authentic tonkotsu ramen. I made the recipe for a casual dinner party and everyone asked for the recipe. Will be making it over and over again.”
– Joyce

Have you ever wanted to try the rich Tonkotsu Ramen but felt intimidated by the traditional cooking process?

While I’ve successfully made homemade miso, Shoyu (soy sauce), and Shio (salt) ramen, Tonkotsu always seemed like a challenge too big to take on.

My Shoyu Ramen

My Miso Ramen

My Shio Ramen

Authentic Tonkotsu Ramen, with its signature milky broth, is notoriously labor-intensive.

The traditional method involves simmering pork bones for 8 hours or more. This method tests the limits of your patience, but it also has a powerful downside: the pungent aroma of simmering bones can permeate your entire neighborhood!

True story: Back when I was in England, there was this new tonkotsu ramen shop in my neighborhood. They instantly received smell complaints from the store next door.

But don’t worry! I’ve got a game-changing solution that will let you enjoy the essence of Tonkotsu Ramen without the hassle (or smell!). I’ll show you how to make a tonkotsu-style broth with “a secret hack ingredient” you can find at any grocery store. It’ll have that creamy richness you crave.

Can you believe this broth was made in 10 minutes?

Curious about our secret ingredients and techniques? Keep reading to discover more!

What is Tonkotsu Ramen?

Tonkotsu ramen (とんこつラーメン) is a unique type of ramen that’s known for its rich, milky broth. The star of the show is the pork bones. These bones are simmered for a long time, often with chicken bones, vegetables, and other ingredients that add depth and complexity to the broth.

One of the most distinctive things about Tonkotsu Ramen is its cloudy, creamy appearance. But what’s the secret behind this soup? The secret’s in the collagen. As the bones simmer, the collagen breaks down and transforms into gelatin, creating that signature milky look and silky texture.

Tonkotsu Ramen is believed to have been born at “Nankyo Senryo (南京千両),” a ramen shop in Kurume City, Fukuoka Prefecture. This historical tidbit explains why Tonkotsu Ramen is still strongly associated with Fukuoka to this day.

In fact, when many Japanese people think of Tonkotsu Ramen, Fukuoka is often the first place that comes to mind! The recipe we’re about to explore is inspired by Hakata-style soup too!

How I Developed This Recipe

I have to be honest with you. This mock recipe wasn’t my original plan. I was all set to make real Tonkotsu Ramen with pork bones. But then reality hit me. Just picture this: hunting down a butcher for custom-ordered pork bones, simmering them for 8 whole hours, and turning your entire neighborhood into a pork-scented scene. Not exactly practical, is it?

Don’t get me wrong, I do want to share authentic Japanese recipes on my website. But I also believe in recipes you’ll actually want to make with ease at home. So, I put on my thinking cap and came up with this alternative.

When I tasted the result, I was blown away. Is it exactly the same as real Tonkotsu? Of course not. But it’s so close in taste and texture that it was incredible. Ask yourself: 8 hours of simmering and a house that smells for a few days, or 10 minutes and a normal-smelling kitchen? The choice should be clear.

Key Ingredients & Substitution Ideas

Ramen noodles: Thin fresh noodles are the best! Making them at home is my favorite – it’s easier than you might think! I wrote a whole guide called “Ramen Noodles 101” if you want to learn how. But if you’re short on time, there are some good store-bought options too. Just promise me one thing: don’t use those instant cup noodles for this!
Soy milk: Yes, soy milk is the magic ingredient in this mock recipe! Use plain, unsweetened soy milk. It really helps create that creamy texture we’re after.
Chinese-style chicken stock powder: This adds a savory depth that you just can’t get from soy milk alone. I prefer the Chinese style, but Western bouillon powder also works in a pinch.
Lard: Lard is key to pork flavor that you need in tonkotsu soup. It makes a big difference!
Other seasonings: To round out the flavors, use oyster sauce, soy sauce, and dashi granules. Each one brings something special to the broth.
Toppings that I used: Here’s where you can get creative! I like to top my ramen with pork chashu, thinly sliced boiled wood ear mushrooms, beni shoga (red pickled ginger), chopped green onions, ground sesame seeds, menma, ramen eggs, and a couple of sheets of nori seaweed.
Alternative topping suggestions: Easy cheat oven-roasted pork chashu, seasoned bean sprouts, spicy leek, garlic chips, sesame seeds, blanched spinach.

Jump to Full Recipe Measurements

Visual Walkthrough & Tips

Here are my step-by-step instructions for how to make Cheat’s Tonkotsu Ramen at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.

If you prefer to watch the process in action, check out my YouTube video of this recipe for a complete visual walkthrough!

STEP

Prepare the Broth

Combine all broth ingredients in a pot.

Place over low heat, stirring occasionally. Keep a close eye on it and remove from the heat once warmed through.

Caution!!

Keep the heat low and don’t let it boil! This prevents the soy milk from curdling. This is a vital step to achieve the soup texture.

STEP

Cook the Noodles

While the broth heats, prepare ramen noodles in a separate pot according to package instructions.

Once cooked, drain the noodles in a colander.

STEP

Assemble the Ramen Bowls

Divide cooked noodles among serving bowls. Ladle hot broth over noodles, distributing evenly, then customize your ramen with desired toppings.

And that’s all there is to it!

Jump to Full Recipe Measurements

FAQ

Here are answers to frequently asked questions I have received across all platforms, including here, YouTube, Instagram, and Pinterest. If you have any questions, feel free to send them to me anytime! It will be a big help for everyone in this community!

If we don’t have lard available can we substitute with anything else or omit it?

This recipe is designed to replicate pork broth and lard is one of the most important ingredients in the recipe so I don’t recommend omitting it or swapping it for anything.

I hope you enjoy this Cheat’s Tonkotsu Ramen recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!

More Ramen Recipes

Want more inspiration? Explore my Ramen Recipe Roundup for a carefully selected collection of tasty recipe ideas to spark your next meal!

10 Minute Cheat’s Tonkotsu Ramen

Looking for a ramen recipe that doesn't take hours of simmering to get the perfect broth? Look no further than this cheat's Tonkotsu Style Ramen! It's my easiest ramen broth ever and it's seriously good!

Course Dinner

Cuisine Japanese

Method Simmer

Duration 15 minutes or less

Diet Dairy Free

Prep Time 2

Cook Time 8

Total Time 10

Servings servings

Calories 504kcal

Author Yuto Omura

Ingredients

Broth

320 ml water
320 ml unsweetened soy milk unsweetened
2 tbsp Chinese-style chicken bouillon powder
1 tbsp lard
2 tsp garlic paste or grated garlic
2 tsp oyster sauce
2 tsp Japanese soy sauce (koikuchi shoyu)
1 tsp dashi granules

Noodles and Toppings

2 portions ramen noodles
pork chashu
boiled wood ear mushrooms thinly sliced
red pickled ginger (benishoga)
finely chopped green onions
ground sesame seeds
seasoned bamboo shoots (menma)
ramen eggs
roasted seaweed for sushi (nori)

Metric – US Customary

Instructions

Add all of the broth ingredients to a saucepan and heat on low until it reaches your desired temperature for eating. Stir occasionally and be careful not to let it boil. At the same time, boil your ramen noodles according to the instructions on the packaging.
Once the noodles are cooked, drain them and place them in bowls.
Divide the soup between bowls and add your desired toppings. Enjoy!

Video

Notes

Note: While the nutritional information includes the full serving of broth, most people in Japan don’t actually finish all the ramen soup.

Nutrition

The post 10-Minute Cheat’s Tonkotsu Ramen (No Pork Bones Required) appeared first on Sudachi.

Spicy Negi (Japanese Leek) Easy 10 Minute Ramen Topping

Yuto Omura — Tue, 02 Jul 2024 01:04:52 +0000

Negi As A Ramen Topping

The vegetable “negi” is a bit tricky to translate into English. It can be called green onion, scallion, leek, and so on. The reason is that we Japanese refer to all of them, large or small, collectively as “negi”. This can sometimes cause confusion depending on what dish you are making. If you’d like to know more, I’ve got a guide article on negi that you can check out.

In this recipe, I’m using a thick type of negi known as “naganegi”, which is often referred to as the “Japanese Leek”. It has a mild, pleasant flavor and is different from the thinner green onions or scallions. If you don’t have access to Japanese naganegi, you can substitute regular leeks in this case.

Anyhow, I just want to say that these Negi are absolutely amazing in ramen. They add a different texture, pungency, and refreshing touch. In this recipe, I’ll show you how to transform those leeks into a ramen restaurant-like topping in just a few minutes.

Visual Walkthrough & Tips

Here are my step-by-step instructions for how to make Negi Ramen Topping at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.

This section aims to provide a comprehensive overview of the cooking steps and techniques with visuals. It also includes more in-depth tips and tricks and explains why I do what I do.

STEP

Prepping the Leeks

First, grab your leek and cut off the white part. Then, slice it into sections about 5cm (2 inches) long. Carefully slice each of these sections in half lengthwise, stopping when you reach the center.

Peel apart the layers of the leek and discard the core, as it won’t be used in this recipe. Then, lay the outer layers flat on my cutting board and slice them into very thin strips, following the direction of the fibers to get nice, long pieces.

STEP

Soaking the Leeks

Transfer them to a bowl of cold water with a few ice cubes. let them soak in this ice bath for about 5 minutes.

STEP

Mixing the Ingredients

While the leeks are soaking, combine all the other ingredients for the dish in a separate bowl and set it aside.

After the 5 minutes are up, drain the leeks in a colander and give them a good shake to remove any excess water.

Then add the crisp, cold leeks to the bowl with the other ingredients and mix everything together until everything is nice and combined.

Enjoy this easy topping on your favorite ramen!

Jump to Full Recipe Measurements

I hope you enjoy this Simple Negi Topping recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!

More Delicious Ramen Topping Ideas

Ajitama (Soft Boiled Ramen Eggs)
Easy Menma (Seasoned Bamboo Shoots)
Spicy Seasoned Bean Sprouts for Ramen
No-Fuss Oven Baked Pork Chashu

Spicy Negi (Japanese Leek Ramen Topping)

Spicy Negi is a simple ramen topping made with thin shreds of Japanese leek dressed in a spicy homemade dressing. No cooking required, and it's ready in just 10 minutes!

Course Homemade Ingredients

Cuisine Japanese

Duration 15 minutes or less

Diet Dairy Free, Egg Free

Prep Time 5

Soaking Time 5

Total Time 10

Servings servings

Calories 49kcal

Author Yuto Omura

Ingredients

1 Japanese leek (naganegi) white part
½ tsp chili bean sauce (toban djan)
½ tsp Chinese-style chicken bouillon powder
1 tbsp toasted sesame oil
1 pinch salt and pepper
⅛ tsp Japanese chili powder (shichimi togarashi)

Instructions

Cut the white part of 1 Japanese leek (naganegi) into 5-6cm pieces (2 inches). Cut lengthways through to the middle and remove the cores.
Press the layers of negi flat on the chopping board and slice lengthways as thinly as possible.
Place the shredded negi in a bowl of ice-cold water and soak for 5 minutes.
Drain and shake thoroughly to remove any excess water.
Take a mixing bowl and add ½ tsp chili bean sauce (toban djan), ½ tsp Chinese-style chicken bouillon powder, 1 tbsp toasted sesame oil, 1 pinch salt and pepper and ⅛ tsp Japanese chili powder (shichimi togarashi). Mix thoroughly, then add the negi and mix until evenly coated.
Serve on ramen or donburi!

Nutrition

The post Spicy Negi (Japanese Leek) Easy 10 Minute Ramen Topping appeared first on Sudachi.

Homemade Ramen Noodles 101: Everything You Need To Know To Make Chukamen At Home

Yuto Omura — Thu, 20 Jun 2024 05:20:24 +0000

Disclaimer: This post may contain Amazon affiliate links. Sudachi earns a small percentage from qualifying purchases at no extra cost to you. See disclaimer for more info.

Featured Comment

“Made the recipe yesterday with 31% hydration. My first time making it, the dough turned out quite brittle as I expected at that low hydration but they still ended up great Also love the plastic bag stomping method, a creative way to work with such a stiff dough.“
– @Reversed82 (from YouTube)

This recipe is one I would love to send to myself 10 years ago when I lived in England when I had a craving for Japanese-style ramen but couldn’t.

The ingredients needed? Water, high gluten flour, salt, and alkaline agent!

Oh, and a sturdy manual pasta machine!

Yes, that’s it!

I’m currently living in Japan, so I have the pleasure of easy and cheap access to fresh ramen noodles from supermarkets. However, I’m going to keep making my own from now on.

Wanna know why? Keep reading this article!

What Are Ramen Noodles?

Ramen noodles, also known as “Chukamen (中華麺)” (which means “Chinese-style noodles” in Japanese), trace their roots back to China, as the name suggests.

What makes ramen noodles so special is the addition of lye water, which gives the noodles a unique texture and a yellowish hue. So, simply put, the noodles would simply not be the same without it!

I used lye water powder, but there’s an easy alternative. Keep reading to find out!

Ramen has become a real staple in Japanese cuisine. It’s the foundation for so many delicious dishes, like ramen, yakisoba, tsukemen, and hiyashi chuka. Its versatility and unique taste have made it an integral part of modern Japanese cuisine.

How I Developed This Recipe

Fresh ramen noodles are a real treat if you live outside of Japan. Regular supermarkets simply don’t carry them.

In my personal opinion, while dried udon and soba noodles are tasty in their own way, ramen noodles are in a league of their own. There is a substantial difference in quality between fresh noodles and other types. When it comes to instant noodles, they are so different that it is even a wonder they even share the name “ramen” at all.

I’ve poured my heart into creating a ramen noodle recipe that captures the essence of those hard-to-find fresh noodles. I wish I could send this recipe back in time to my younger self, living far from home and craving a bowl of authentic ramen.

Through countless experiments and trials, I’ve discovered the secrets to making truly delicious homemade ramen noodles.

Key Ingredients & How to Choose Them

The beauty of making homemade ramen noodles lies in the simplicity of the ingredients. With just four essential components – flour, water, salt, and lye water powder – you can create noodles that rival those of your favorite ramen shop.

Let’s dive into each ingredient, exploring their roles and potential alternatives:

Flour

The flour used for ramen noodles is “high gluten flour (強力粉).” In other words, bread flour used for bread, pizza, etc.

Cake Flour (Hakurikiko): Low gluten content and fine particle size. When used in cooking, it produces a “fluffy” and “crispy” texture. Major uses of light flour include cakes and tempura.
All-Purpose Flour (Churikiko): Everything in the middle. It is commonly used for udon and somen noodles due to its moderate viscosity and elasticity, resulting in a slightly chewy texture.
Bread Flour (Kyorikiko): High gluten content and coarse particle size. This is the one you need for ramen noodles.

However, some stores may blend all-purpose flour with bread flour, aiming for some specific texture. While this may work if you exactly know how you want your noodles to be, it’s best to stick with plain bread flour first.

Water

You might think that all water is the same, but there are two types: soft water and hard water. In Japan, most of the tap water and mineral water we drink is soft water.

Soft water has a low mineral content, which softens the texture of the noodles and allows them to stretch well. Hard water, on the other hand, has a high mineral content, which makes the noodles harder and more difficult to stretch. While this one isn’t super important, I’d recommend using soft water when making ramen noodles if you can!

Another key in producing consistent and high-quality noodles is maintaining the dough kneading temperature. The ideal temperature range for kneading ramen noodle dough is between 20-30℃ (approximately 70-85°F).

Salt

The initial step in creating the perfect ramen noodles is to prepare a brine by combining water, lye water powder, and salt. To ensure a smooth and successful process, it’s crucial to choose a salt that dissolves easily in water. Steer clear of flaky, coarse salts that are difficult to dissolve, as they may not integrate well with the other ingredients.

When selecting the type of salt for your ramen noodles, I highly recommend reaching for sea salt.

Lye Water (Powder)

In the world of ramen noodles, one ingredient reigns supreme: lye water, also known as Kansui. This alkaline salt solution is the key to unlocking the signature flavor, texture, and color that define authentic ramen noodles. Without Kansui, it’s nearly impossible to achieve the true essence of ramen noodles.

In my recipe, I used lye water powder, which is readily available on Amazon US. This convenient form of Kansui is easy to work with and store. However, you can also find lye water in liquid form, which is equally effective in creating perfect ramen noodles.

For those who may not have access to specialty ingredients, there is a more accessible alternative: baking soda. While baking soda doesn’t produce the same vibrant colors as Kansui and may result in a slightly different texture, it’s an excellent substitute that can be found in regular supermarkets.

Equipment That I Used

We’ve got some great news for you. You don’t need to spend a fortune on fancy equipment to make delicious homemade ramen noodles. All you really need is a simple manual pasta machine.

I personally swear by my trusty Atlas 150 pasta machine. This reliable tool has been my go-to for creating perfect ramen noodles time and time again. But don’t worry if you don’t have this specific model-any manual pasta machine will do the trick!

Using a manual pasta machine makes the process of rolling out and cutting your ramen noodle dough so much easier. It allows you to achieve the perfect thickness and ensures consistent results every time.

By simply changing attachments, you can enjoy various thicknesses of thin or thick noodles.

I currently own the Spaghetti, Trenette, Lasagnatte, and Cappelllini attachments, but I recommend starting with the spaghetti attachment if you want to make common ramen noodles.

I made these with the spaghetti attachment!

Let’s Talk About Water Ratio

Before we dive into the step-by-step process of making ramen noodles, it’s important to discuss the water addition rate.

Ramen noodles come in all sorts of shapes and sizes! They can be thin, thick, or somewhere in between. And they can be pretty wet or dry, depending on the type. To help you understand these differences, I’ve put together a simple table:

Ratio	Water Addition Rate	Example
Low	30% and below	Hakata Tonkotsu, Shio Ramen, Jiro-Kei
Medium	31-37%	Shoyu Ramen…etc
High	38% and up	Sano Ramen, Kitakata Ramen, Tsukemen

Noodles with a lower water content will have a firmer, chewier texture, while those with a higher water content will be softer and more pliable.

In this recipe, I’ve chosen a water content of 41% (125g/300g) to make the dough easier to work with, especially for beginners. This slightly higher water content will result in noodles that are more forgiving during the rolling and cutting process, as the dough will be more malleable and less likely to tear or break.

However, I encourage you to experiment with different water ratios to find your personal preference. You can check out my experiment logs in the later section!

Visual Walkthrough & Very Important Tips

Here are my step-by-step instructions for how to make Authentic Handmade Ramen Noodles at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.

If you prefer to watch the process in action, check out my YouTube video of this recipe for a complete visual walkthrough!

STEP

Mixing the Dough

First, combine the water, lye water powder, and salt in a bowl. I mix them together really well until the salt and lye water powder are fully dissolved and everything is evenly blended.

If you use liquid type…

If you use liquid lye water, follow the dilution rates on your package.

Next, sift the bread flour into a large bowl.

Gradually add the water mixture to the flour, mixing with hands or chopsticks after each addition.

Make sure to weigh the content!

Making homemade noodles is very sensitive. Be sure to weigh the flour carefully in order to track the water addition rate.

Keep adding the water mixture and mixing until the dough becomes crumbly with little to no dry flour left.

Then transfer this crumbly dough to a sealable bag, seal it up, and let it rest at room temperature for an hour.

Why wait for 1 hour?

In the world of Japanese homemade noodle enthusiasts, the term “maturing” is often used, but it doesn’t actually refer to the aging process in the traditional sense. Instead, it describes a crucial step in the noodle-making process that involves allowing the dough to rest for a period of time. This resting phase is essential for achieving a perfectly hydrated and evenly distributed dough.

When water is first added to flour, there is usually an uneven distribution of moisture. The areas of the flour that come into direct contact with the water will absorb it more quickly, while the rest of the flour remains relatively dry. This can result in a crumbly, inconsistent texture that is difficult to work with.

The “maturing” process addresses this issue by giving the dough time to rest, allowing the water to slowly and evenly penetrate throughout the flour.

STEP

Kneading the Dough

After the hour is up, place the bag with the dough on the floor and step on it with feet to spread the dough out evenly.

Keep stepping on it until the dough is fully stretched and filling the bag.

Then take the dough out of the bag, fold it into thirds, place it back in the bag, seal it, and step on it again.

Repeat this process of folding the dough into thirds and kneading it with my feet for about 15 minutes. Then seal the bag with the kneaded dough and let it rest at room temperature or in the fridge (if your environment is hot and humid) for a full 24 hours.

For longer rests, store them in the refrigerator.

Resting again?

After the initial maturing process, giving the dough a second rest can take your noodles to the next level. This additional resting period allows the dough to become even more cohesive, making the noodle-making process much smoother and easier to manage later on.

At this point, you may notice that the dough has a speckled or mottled appearance. This is completely normal and simply indicates that the water hasn’t been fully incorporated into the flour. However, by allowing the dough to rest again, the color will even out, resulting in a beautiful, light yellow hue that is characteristic of perfect noodle dough.

While a few hours of additional resting time is sufficient, I personally prefer to let my dough rest for a full 24 hours, or overnight. This extended resting period allows the dough to develop an even greater level of cohesiveness and smoothness.

Flour is particularly sensitive to moisture. When stored in a hot and humid environment, flour can absorb excess moisture from the air. This can lead to several problems:

Mold growth
Hardening
Quality deterioration

So, when making ramen noodles during the hot and humid summer months, an additional precaution is to let the dough rest in the refrigerator.

Flour also has a tendency to absorb odors from its surroundings. This is important to keep in mind when deciding where to store your flour, as strong odors can negatively impact the flavor and quality of your ramen noodles.

STEP

Rolling and Cutting the Noodles

After the rest, remove the dough from the bag and place it on a lightly floured surface. Using a rolling pin, I roll the dough out nice and thin.

I also cut the rolled-out dough into quarters so each piece will fit through my pasta machine.

Set the pasta machine to its widest setting (usually dial 0) and run a piece of dough through once to flatten it. Then adjust to a narrower setting (dial 1) and run the dough through again.

Keep adjusting to narrower settings (dial 2, 3, 4, 5) and running the dough through each time.

After the dial 5 setting, I cut each piece of dough in half to shorten the noodles, but this is optional. Lightly dust the noodles with some extra flour to keep them from sticking together.

Finally, I attach the spaghetti cutting blade (1.5mm) to my pasta machine and run the thin sheets of dough through to create that classic ramen noodle shape.

STEP

Cooking the Noodles

To cook the noodles, bring a pot of water to a rolling boil. Add the noodles and cook them for just 1 minute.

Then, pour the cooked noodles into a colander to drain, and rinse the noodles with cold water to remove any excess starch.

Right before serving, pour fresh hot water over the rinsed noodles to warm them back up.

And enjoy your authentic homemade ramen noodles!

Jump to Full Recipe Measurements

How to Store

When it comes to storing fresh ramen noodles, there are two great options: refrigeration and freezing.

If you plan to consume the noodles within 2 to 3 days, refrigeration is the best bet. While the noodles can technically last longer than 3 days in the refrigerator, keeping them for an extended period can lead to an excessive “maturing” process that affect the aroma of the wheat.

Based on personal experience, I recommend storing refrigerated noodles for a maximum of 3 days to ensure optimal balanced taste and texture. If you need to store the noodles for a longer period, freezing is the way to go. Frozen noodles can be kept for several weeks.

No matter if you’re going to refrigerate or freeze your noodles, it’s really important to divide them into individual portions before storing them.

Just wrap each portion tightly in plastic wrap, making sure there are no air pockets. Then, place the wrapped portions inside a Ziploc bag, removing as much air as you can before sealing.

Our Experiment Logs: Success and Failure for Different Variations

As I said before, the world of ramen noodles is so diverse! There are so many variations and ways to make it.

Noodle enthusiasts are always trying new things, pushing boundaries, and seeing what else they can do. Some experiments are a big hit, while others don’t turn out quite as well. But it’s that chance of not getting it right that makes the joy of creating something truly delicious all the more special!

I find the process of experimentation absolutely fascinating because it takes us to the edge of failure. It’s this incredible dance between success and failure that fuels our passion for crafting the perfect noodles. Each attempt, whether it’s a triumph or not, teaches us something valuable.

In the spirit of positive community, I will add the results of my own experiments to this section. As I try different variations and techniques, I will document both my successful and unsuccessful attempts, providing detailed insights into the process and the outcomes.

But I’d love for this to be a two-way conversation! I invite you, my fellow ramen enthusiasts, to join me on this exciting adventure.

My website allows you to leave comments and share pictures, so please feel free to contribute your own variations, experiments, results, findings, and creations. Whether you’ve had a resounding success or a learning experience, feel free to share your story with this community. I will add each one to this section.

2024 June 12

Water content: 46%
Alkaline agent: Baking soda
Resting time: 1 Hour + Overnight
Pasta machine dial: 0-8
Pasta machine attachment: Capellini (1mm)
Result: Fail

For my first experiment, I decided to use baking soda as a substitute for lye water. While the results were not bad, I’m afraid the color of the noodles didn’t turn out as beautifully as I had hoped.

I also tried something new with the pasta machine to make very thin noodles. I adjusted the dial up to 8 to achieve an extremely thin dough and tried to make thin noodles using the attachment for Cappellini.

As a result, the noodles that came out of the attachment were doubled up and looked strange. The texture of the noodles after boiling was also not good (too soft), leading me to conclude that high water content noodles and thin type are not a good match.

Water content: 46%
Alkaline agent: Baking soda
Resting time: 1 Hour + Overnight
Pasta machine dial: 0-3
Pasta machine attachment: Trenette (3.5mm)
Result: Success

On the same day, I decided to try making thick noodles using the same dough. This time, I adjusted the pasta machine to dial 3 and used the trenette attachment to create thick noodles for tsukemen.

I’m so happy to report that this experiment was a success! I found that high-water-content noodles go perfectly with thicker noodles. The chewy texture that’s unique to high-water-content dough goes so well with the thick noodles.

Isn’t it amazing how just changing the dials and attachments on the pasta machine can result in noodles of such different qualities?

It also gave me some valuable insight into my previous attempt.

It confirmed that the use of baking soda as a substitute for lye water was not the cause of the failed noodles I mentioned earlier.

Key Findings

Experiment 1:

The combination of a high-water-content dough and a thin noodle type (Capellini, 1mm) resulted in noodles that were doubled up and had a strange appearance.
The thin noodles made from high water content dough had a texture that was too soft after boiling, indicating that this combination is not suitable.
Setting the machine dial to 8 for thin noodles was unnecessary and contributed to the poor noodle quality. Even for thin noodles, a dial setting of 5 is sufficient.

Experiment 2:

Thick noodles (Trenette, 3.5mm) made from a high-water-content dough resulted in a nice chewy texture that is well-suited for tsukemen.
The success of this experiment demonstrated that high water content dough is compatible with thicker noodle types.
The success of Experiment 2 using the same dough as Experiment 1 confirmed that the use of baking soda as a substitute for lye water was not the cause of the failed noodles.

2024 August 2

Water content: 33%
Alkaline agent: Lye water powder
Resting time: 1 Hour + 2 days (refrigerated)
Pasta machine dial: 0-5
Pasta machine attachment: Spaghetti (1.5mm)
Result: Success

For this experiment, I focused on creating low-water-content thin ramen noodles. I used a 33% water content and the 1.5mm spaghetti attachment on the pasta machine. I heard that low-water noodles need to rest for a long time before handling, so I refrigerated the dough for two days.

The result was really tasty! I love hard, thin noodles, and these were just perfect. But I should mention that this texture might not be everyone’s cup of tea.

Also, the low water content made stretching the dough quite tricky, which is something to think about for future low-water content noodle preparations.

Water content: 33%
Alkaline agent: Lye water powder
Resting time: 1 Hour + 4 days (refrigerated)
Pasta machine dial: 0-5
Pasta machine attachment: Capperini (1mm)
Result: Success

Using the same dough, I made another batch of thin noodles with slight modifications. The result was excellent – I achieved the perfect thin noodles that would complement tonkotsu ramen beautifully.

I made a few changes this time around. Instead of adjusting the pasta machine dial, I kept it at 5 while cutting at 1mm. This resulted in noodles with a beautiful cross-section. I also extended the refrigeration period to four days for this batch, but I didn’t notice a big difference compared to the two-day rested noodles.

I made cold tantanmen with this batch.

Key Findings of This Batch

A low-water content (33%) dough makes excellent thin, hard noodles, which are ideal for specific preferences.
Extended resting periods (2-4 days) are beneficial for low-water content dough, improving the texture.
For thin noodles (1mm), keep the pasta machine dial up to 5 instead of going higher setting.
There’s no real difference in quality between 2 and 4 days of resting.
The low-water content dough takes more effort to stretch, so factor that into your noodle-making process.

2024 August 8

Water content: 35%
Alkaline agent: Lye water powder
Resting time: 1 Hour + 1 day (refrigerated)
Pasta machine dial: 0-5
Pasta machine attachment: Capperini (1mm)
Result: Success

This time, I focused on creating thin noodles with a slightly higher water content of 35%. This adjustment made the dough easier to handle compared to the previous 33% water content while still producing very tasty thin noodles.

The result was fantastic in terms of taste and texture! However, I noticed that when using the capellini cutter, the noodles had a slightly flat cross-section. This made me think that I might be able to increase the number of dials on the pasta machine for the next batch.

I made Hiyashi Ramen with this batch!

Key Findings of This Batch

A 35% water content dough is easier to handle than 33% while still producing excellent thin, hard noodles.
The capellini cutter (1mm) produced noodles with a slightly flat cross-section at the current dial setting. Further experimentation with higher dial settings on the pasta machine may be necessary to achieve a more rounded cross-section.
The taste and texture of the noodles were excellent.

2025 June 26

Water content: 35%, 40%
Alkaline agent: Egg (and lye water for some)
Resting time: 1 Hour + 1 day (refrigerated)
Pasta machine dial: 0-5
Pasta machine attachment: Spaghetti (1.5mm), Trenette (3.5mm)
Result: Success & Failure

This time, my objective was clear: to make egg noodles that would perfectly complement miso ramen. Since Sapporo-style egg noodles are usually 2-3 mm thick, I tested spaghetti and trenette cutters.

First, regarding thickness, I found that 3.5mm was too thick.

Then, I had to figure out whether to use lye water or not. Egg noodles used in ramen sometimes include it and sometimes don’t.

I tried with lye water, but it didn’t give me the color I was looking for. So, I switched to just eggs.

Finally, I tested hydration levels. Since Sapporo miso ramen noodles are typically high-hydration noodles, I tested both 35% and 40% water content.

In the end, I found that 35% had better texture. I still prefer noodles that are a bit firm, but that’s just my personal taste.

To sum it up, my preferred combination was the 1.5mm cutter with 35% hydration using only eggs.

I also found out that starch is way better than flour as a dusting agent, so I’m updating this recipe.

Since they have a slightly different preparation method from regular noodles, I’ve created a separate egg noodle recipe post for those who want to try making them.

Of course, I used these noodles for miso ramen.

Key Findings of This Batch

3.5mm thickness is too thick for miso ramen.
Egg-only noodles produce a better color than those with added lye water.
Starch is significantly better than flour as a dusting powder.

Alternatives for Homemade Ramen

If you’ve made it this far, I hope you’re feeling inspired and excited to try your hand at making homemade ramen noodles!

But I totally get it. We all lead busy lives, and sometimes it’s just not feasible to make homemade noodles every time you crave a bowl of ramen. We all have those days when we’re short on time and need a quick fix.

In this last section, I’d love to share some of my favorite go-to options when you find yourself in a pinch. I’ll be sharing my thoughts on the different types that I think are good substitutes for homemade ones, as well as those that I wouldn’t recommend.

Store-Bought Fresh Noodles

If you live in Japan or certain other Asian countries, you may have access to fresh ramen noodles at your local supermarket. These noodles are often available at reasonable prices, making them an excellent alternative when you don’t have the time or resources to make noodles from scratch.

In countries where fresh ramen noodles are readily available, I highly recommend taking advantage of this option.

Dried Noodles

If you can’t find store-bought fresh ramen noodles in your area, the next easy option would be dry noodles. It’s important to note that we’re talking about dry ramen noodles here, not instant noodles.

When choosing dry ramen noodles, quality is really important. There can be a big difference in taste, texture, and overall quality from one product to another. Taking the time to find a high-quality dry noodle can make a world of difference in your finished dish.

If you’re living in the United States, I would highly, highly recommend trying Hakubaku Authentic Plain Ramen Noodles. Hakubaku is a reliable Japanese manufacturer established in 1941.

Spaghetti Hack

For those times when you want to make a quick and easy bowl of ramen using ingredients you likely already have at home, the spaghetti hack is your best bet. This clever trick allows you to transform ordinary dried spaghetti noodles into a convincing ramen noodle substitute with just a couple of additional ingredients.

I made this bowl using dry spaghetti

To make ramen-style noodles using the spaghetti hack, you’ll need three simple components: dried spaghetti noodles, salt, and baking soda.

If you’re interested in learning more about how to execute the spaghetti hack, I encourage you to check out my dedicated Spaghetti Ramen Hack recipe.

Instant Noodles (Not Recommended)

Finally, I want to chat about one type of noodle that I wouldn’t suggest using as a substitute: instant noodles. These are the crispy, pre-cooked noodles that come in popular products like Cup Noodles, Maruchan Noodles, or Shin Ramen. They are typically produced using an instant oil or hot air drying method, which gives them their distinct texture and quick cooking time.

Don’t get me wrong, I enjoy instant noodles for what they are. They serve a great convenient snack.

However, in my opinion, they are not a suitable replacement for authentic ramen noodles, especially when paired with a carefully crafted homemade broth and toppings.

Instant ramen noodles examples

Instant noodles are designed to be paired with their accompanying packet of flavoring, which often contains a powdered soup base. The noodles and the soup base are engineered to work together, creating a specific junky flavor profile. And I love it as it is!

When you take the time and effort to prepare a homemade ramen broth and thoughtfully selected toppings, using instant noodles as the base is just not matching.

If you find yourself in a situation where you want to enjoy a bowl of ramen with homemade soup and toppings but don’t have access to fresh or dry ramen noodles, I strongly recommend opting for the spaghetti hack instead.

FAQ & Troubleshooting

Why do my noodles turn out harder or softer than expected?

This is often a problem with the water addition rate. If your noodles are too soft, you may have added too much water. If they are too hard, you may have added too little water. Everyone has a different preference for noodle firmness, so you’ll find your perfect solution as you make them more often.
Also, overboiling will naturally soften the noodles. For thin noodles, you’ll want to boil them for less than a minute. For normal thickness noodles, about a minute should be enough.

Why do my noodles break easily during stretching and have difficulty achieving a uniform thickness?

This issue can be resolved by allowing the dough to rest properly. Don’t skip resting periods to ensure that moisture is evenly distributed throughout the dough.
Additionally, consider purchasing a pasta machine to make beautiful, uniform noodles.

Why do my noodles stick together?

This is often because you didn’t flour the noodles before cooking them. Just make sure to dust them with flour or cornstarch, especially when making noodles with high water ratio.

Why do my noodles lack ramen-like flavor?

This can be caused by not having enough alkaline ingredients, like lye water (kansui). Be sure to add lye water (powder), or baking soda if you do not have access to lye water, to give your noodles the distinctive ramen flavor and texture.

Do Japanese ramen noodles contain eggs?

Some restaurants use “Tamago men” (ramen noodles with egg), but it’s more common to make them without eggs.

Could we use alkaline water instead of lye water or baking soda water?

Unfortunately, regular alkaline water isn’t a suitable substitute for the lye water & baking soda solution. The lye water (or traditional kansui) contains potassium carbonate (K₂CO₃) and sodium carbonate (Na₂CO₃), giving it a strong alkaline pH of 10-11. Regular alkaline drinking water typically has a much milder pH of 8-9, which isn’t strong enough to create the distinctive springy texture and flavor that makes ramen noodles. For best results, stick with baked baking soda water as your alkaline solution if you cannot get lye water.

I hope you enjoy this Homemade Ramen Noodles recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers.

I’d also love for you to contribute to our experiment logs by sharing a comment with a picture about your unique experiences!

Make These Dishes with Homemade Ramen!

Handmade Ramen Noodles From Scratch

Learn how to make restaurant-worthy ramen noodles from scratch at home with just 4 ingredients! These handmade noodles are perfectly chewy and will take your homemade ramen to the next level!

Course Homemade Ingredients

Cuisine Japanese

Duration 1+ hour

Diet Dairy Free, Egg Free, Pescatarian, Vegan, Vegetarian

Prep Time 40

Cook Time 1

Resting Time 1 1

Total Time 1 1 41

Servings servings

Calories 271kcal

Author Yuto Omura

Equipment

Ingredients

125 ml water
½ tsp lye water powder or an equal amount of baking soda
½ tsp salt
300 g bread flour plus extra for dusting

Metric – US Customary

Instructions

Measure 125 ml water into a container and add ½ tsp lye water powder and ½ tsp salt. Mix until fully dissolved and completely blended into the water.
Sift 300 g bread flour into a large mixing bowl.
Add the lye water little by little and mix with your hands (or chopsticks) after each addition until crumbs form.
Stop adding water once all of the flour becomes dough-like crumbs (sprinkle a little more if there is still dry flour in the bowl). It's important not to add too much water.
Transfer the crumbs to a large sealable freezer bag, push the air out and seal. Rest for 1 hour at room temperature.
After 1 hour, place the bag on the floor and knead the dough by stepping on it with your foot. Step until the dough is flattened and fills the bag.
Take it out and fold it into thirds, then return to the bag and repeat until you have a smooth dough (approximately 15 minutes of kneading).
Once smooth, return to the bag and seal. Rest at room temperature for 24 hours.
The next day, remove the dough from the bag and place it on a clean dry surface sprinkled with a small amount of flour.
Roll the dough out thinly and then cut it into four manageable pieces narrow enough to fit through your pasta machine.
Feed each piece through the pasta machine at the widest setting (usually 0) then reduce and repeat until you get to setting 5. If the surface of the dough feels tacky at any point, dust with flour to prevent sticking.
Attach the spaghetti cutting attachment and roll each piece through.

How to Cook

Start heating a large pot of water to a rolling boil. Once boiling, add the noodles and cook for 1 minute. Once cooked, pour through a colander to drain and wash with cold water. Rinse with hot water to warm through before serving.

How to Store

Lightly dust the noodles with extra flour to prevent sticking.
Wrap each bundle with plastic wrap, being careful not to press or crush them. Place the bundles in a sealable freezer bag. If using the same day, store in the refrigerator. If you don't plan to use them within 2-3 days, store in the freezer for up to 3 months and boil from frozen for 1 minute.

Video

Nutrition

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