In the oriental menu, one of the most recognizable dishes would be ramen. While you’ve probably had the instant ramen that you can buy from the store for a dollar but real ramen is a classic Asian dish. Ramen, the Japanese dish that features Chinese-style wheat noodles served in a meat (or fish) broth with various other additions. Soy sauce, miso, sliced pork, dried seaweed and green onions are commonly found. The unique aspect of ramen is that each region of Japan has a distinctive ramen variation. While the origin of where the noodles came from is a topic of debate, you can make your own specialty noodles at home easily.
Homemade Ramen Noodles
- 3 cups of all-purpose flour
- ½ cup of baked soda (made from baking soda)
- ½ cup of warm water
- ½ cup of cold water
To make baked soda: take the ½ cup of baking soda, spread it on a foil-lined pan and bake it at 250° F in the oven for an hour.
- In a large bowl, dissolve 4 teaspoons of baking soda in the warm water and then add the cold water.
- Add the 3 cups of flour by stirring to form a pebbly-consistent dough.
- Remove the crumbly dough from the bowl and knead for 5 minutes. Cover with plastic and let sit for 20 minutes at room temperature.
- Knead for 5 minutes then rewrap and place in the fridge for at least 1 hour.
- Divide the dough into 5 or 6 portions and roll out using a pasta machine or hand roller until desired thickness. Keep well-floured to avoid sticking. Cut to the desired size based on preference and cook in boiling water until tender. Rinse in cold water to stop cooking and to remove excess starch.
If this process sounds a like a little too much to get your ramen noodle fix, head to the Noodle Bar in downtown Phoenix to try one of the famous variations of ramen like Hakata, Shoyu, and Torigara.