Homemade Ramen Recipe

The other day, I mentioned on Twitter that I was making homemade ramen. This is for @alixito who asked about the recipe.

Ingredients

Noodles

  • 1 1/2 cups flour
  • 2 eggs
  • 2 tsp salt
  • 7 Tbsp water

Soup

  • 64oz beef broth (prepared)
  • 8 oz shiitake mushrooms
  • 1 bunch fresh broccoli
  • 1 cup frozen corn
  • 1 1/2 Tbsp minced garlic
  • 1 Tbsp grated ginger
  • 1/2 cup green onion, chopped
  • 1 tsp togarashi
  • 1 Tbsp oriental five spice
  • 2 Tbsp olive oil
  • 1 Tbsp butter
  • 1Tbsp miso
  • 2 tsp dashi
  • 1/4 cup shredded nori

Meat

  • Teriyaki sauce
  • Shake-n-Bake
  • 1 egg
  • 1 Tbsp olive oil
  • 3 thin cut flank steak
  • 2 butterfly pork chops

Directions

  1. Marinate flank steak in teriyaki sauce 6 hours in refrigerator
  2. Combine flour, 6 Tbsp salt, eggs, and water in a bowl or food processor. Mix until well blended and flour isn’t powdery.
  3. Split dough into two equal batches, knead several minutes until dough makes a nice ball, slightly tacky.
  4. Wrap dough in damp cloths and set aside to rest (~30-45 minutes in summer, 1.5 hours in winter)
  5. Roll out and stretch dough on well floured surface until about 1mm thick. Cut into thin noodles, or run through pasta cutter.
  6. Dust finished noodles with flour and set aside or hang to dry.
  7. Pour broth into large pot on low heat. You can add a little water to thin it out or increase volume.
  8. Slice mushrooms, sauté  in 1 Tbsp olive oil about three minutes, then add mushrooms to broth.
  9. Combine togarashi, five spice, garlic, miso, dashi, and ginger in broth.
  10. Sauté corn in butter until soft, add to broth.
  11. Cut broccoli into small chunks, sauté 4-5 minutes with 1 Tbsp olive oil until it takes on a nice bright green and is crisp, but not crunchy. Add to broth.
  12. Add green onions and nori to broth. Continue to simmer.
  13. Preheat over to 425 degrees.
  14. Beat egg, cut pork chops into halves, coat, and cover with Shake-n-Bake.
  15. Place on oiled cookie sheet, cook 20-25 minutes.
  16. Boil a pot of water with last 1 Tbsp of salt, drop noodles in to boil 3-4 minutes until soft.
  17. Drain noodles, set aside.
  18. Sear steak until a nice medium-rare to medium
  19. Slice steak and pork chops on a nice bias, set aside
  20. SERVE

It sounds like a lot, but it’s pretty fast and easy for the most part. The toughest part is muscling through kneading the dough. Leave out the pork to keep it a little simpler if you want. This recipe will make enough for several people though, so I like offering a choice on proteins. Try to keep the noodles really thin. Taste your soup frequently as you add stuff, and adjust to your liking. For instance, if the soup get’s a little to “fishy” tasting, cut back on dashi, or swap the nori with spinach. You can lighten it up a little by swapping the beef broth and steak for chicken too. It’s all very flexible.