Beginner Guide to Making Ramen Noodles from Scratch

Making great ramen noodles at home doesn't require a lot of ingredients, just a few tools and some time. This is a simplified ramen noodle recipe that a beginner should be able to recreate if they follow the steps in this video.

Required Equipment:
Kitchen Scale

40% Hydration Noodle
Ingredients:
500g Bread Flour
200g Cold, filtered water
5g Kosher Salt

Making Ramen Noodles is all about ratios. Everything is based off the weight of the flour. Generally, you will aim for 1% of the weight of flour in both powdered kansui and salt and whatever hydration percentage you want in cold water.

High Hydration Noodles (35% and over) Characteristics:
- Generally easier to work with
- Won't suck up soup
- Won't get soggy as quickly

Low Hydration Noodles (30% and under) Characteristics:
- Very difficult to make at home
- Sucks up soup when you eat
- Gets soggy quickly

Some recommended hydration percentages for various styles of ramen:

Tonkotsu Ramen: Low Hydration 30% or lower (don't try at home)
Sapporo Miso Ramen: High Hydration 35% - 40%
Shoyu Ramen: Mid - High Hydration 33%-40%
Shio Ramen: Mid - High Hydration 33%-40%

[WayofRamen]

Just learned something on the discord, when laminating, folded side goes in first not the ends. I've been doing it wrong this whole time haha.

[footfault]

As a Japanese, so glad to see presentation like this by foreigners. Well studied, very impressive. Yes, "kan-sui" is the key! Personally curly men is preferable. Anyway, excellent video!

[catshitonthecarpet]

A note on why people often use gloves after incorporating the kansui... Sodium carbonate is alkaline and can cause mild chemical burns on your hands.

[Skoben]

Here's a quick little tip. After your first pass in the pasta machine and the first lamination, as you laminate it several times, eventually you will hear a little "pop" in the folded end when it passes through the roller. Once you hear the pop, It's ready. The glutens are aligned and you're ready to start closing your rollers on each roll.

[kookoomike]

I made these noodles today and my whole family were impressed and thrilled. It really was just like store bought ramen but it doesn’t get soggy and over swollen in the broth. And so CHEAP to make! Thanks!

[atp]

Hey dude I know this video has aged now but I’m finally at the point where I’m starting to dive into my own noodles and I wanna thank you for such a great tutorial. I love following along just behind you on your journey. Much love.

[Georgebeaver]

You are my hero. I spent two months working in a ramen restaurant in Yonago, Tottori. Watching your content brings back great memories. Thank you for making such great videos that we can all relate to.

[pinkmonkeybird]

I have been thinking of the best way to say thank you very much for teaching me how to make delicious ramen for myself and my loved ones, but I decided that simple is best. So thank you, you’ve given excellent and accessible recipes and advice, and I can now make a few different types of ramen. I started with this video and then learned to make the dashi, the tare, the accompaniments, and some side dishes to serve alongside.

I found your videos at a difficult time in my life, so I am extra appreciative for your lessons. Food isn’t just nourishment, it’s the very building blocks of our bodies, it’s the glue that defines our cultural heritage, and it’s the language of love, honor, and affection. So serving my family a bowl of completely homemade ramen is a great way to show them I care about them - and it’s incredibly delicious. So again, thank you very much.

[misunflowerstyle]

Wow! I enjoyed every second. I watch cooking videos maybe four hours a day. You introduced a whole new genre to me…I’m 56 years old and still excited about learning about cooking.

[krz]

Beginners guide for ramen...









Its a whole chemistry class...

[Mr_Nanny]

Thank you for not only explaining how to make these but WHY you do certain things. Great video!

[whatmust]

I like your video because you are crystal clear in your explanation:
1/ ratio of ingredients
2/ ingredients selection
3/ reasons for use what to what
Thank you. I make big batches then store in freezer for months. All it takes is boiling water under 2 min. as good as fresh and so cheap to make versus to buy. The noodles are so versatile I use mostly for soup and stir fry all in Vietnamese style cooking. I really like ramen with baked baking soda VS regular noodle with eggs. The latter smells egg and soggy
Thumb up for you!!!!

[aisyahhanif]

Hi, thank you for sharing this! I tried another recipe and I failed that one…but then I found this and decided to try now I’m happily full alhamdulillah ✨ great explanation, easy to understand, worth to try!

[russf]

I made a 200 gram 'test batch' yesterday, using a Kansui mixture of 20% potassium carbonate and 80% sodium bicarbonate. I'll give it a try today, and make adjustments in the Kansui before making a larger batch.
*BTW?* A Kitchen-Aid mixer with a whip attachment makes hydrating the flour S-L-O-W-L-Y an easy task! THANKS!

[pascallepage]

Thank you so much for this. Made Ramen over the weekend from scratch. Everything turned out amazing! I appreciate the time and effort put into this video.

[markfitz]

just made these tonight and couldn't wait overnight so I cooked some fresh- wow! these are the first noodles that I feel have the right texture and bite that I have been able to produce! Thanks for the video!

[gazza]

I’m about to venture into doing a food truck and I’m looking into everything. I’m excited to try making my own noodles and seeing how easy/difficult it is! I’ll be binge watching all of your videos to get more ideas on how I should do things. Thanks for all your work and dedication! :)

[joshuarichards]

Saving this. Love ramen, wish more stores sold real ramen stuff like tonkotsu broth or at least pork bones to make it.

[GirlyHobbies]

Hello, I want to say thank you for posting this video. I tried several methods on making ramen and this one made the authentic springy chewy ramen I was hoping for. I have been making pasta for many years so I had the rolling part down. I tried the store bought potassium carbonate and it's not chewy springy ramen I was hoping for. After watching your video I took the leap, and made sodium carbonate for my own kansui and OMG game changer! I am half Korean so I made my broth with some gochu pepper flakes, and gave it a Korean flare! Thank you again.

[kathygoding]

Just made the noodles and I loved stepping on my bag. So much easier and cleaner to do.