How to Make the Best Shoyu Ramen

ramen noodles

🥗Healthier: whole grain noodles

💰Cheaper: instant noodles

Whole grain noodles offer more fiber and nutrients, while instant noodles are budget-friendly.

chashu (braised pork)

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a lower-calorie protein option, while chicken thighs are often less expensive than pork.

Add sodium carbonate and salt to water and whisk until fully dissolved (about 1 minute).

Mix all-purpose flour and tapioca starch in a bowl.

Add egg to the mixture and combine with water in three additions, ensuring even hydration.

Knead the dough until it looks feathery, then form it into a rectangle approximately 15 by 7 to 8 inches.

Rest the dough for 30 minutes at room temperature.

Divide the dough into eight equal parts, each weighing 148 grams.

Knead each portion through a pasta roller, starting at the widest setting and moving to the fourth widest setting.

Rest the dough again after kneading, then thin it out to 1.5 mm thick sheets.

Cut the noodle sheets using a spaghetti cutter attachment, dusting with starch to prevent sticking.

Let the cut noodles sit for at least 12 hours in a Ziploc bag with a paper towel to absorb condensation.

Soak the kombu in water to extract flavors for the stock.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens