Handmade Ramen Recipe
Introduction
Ramen is a Japanese noodle soup dish that has gained popularity all over the world. Although it is readily available in many restaurants, it is also possible to make it at home. Making ramen from scratch can be a rewarding and satisfying experience. In this article, we will share a recipe for handmade ramen that you can try at home.Ingredients
- For the noodles:
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup water
- For the broth:
- 2 tablespoons vegetable oil
- 1 onion, sliced
- 4 cloves garlic, minced
- 1 inch ginger, sliced
- 8 cups chicken broth or vegetable broth
- 1/4 cup soy sauce
- 1 tablespoon miso paste
- 1 teaspoon sugar
- For the toppings:
- 2 boiled eggs, sliced
- 4 sheets of nori seaweed
- 1 cup bean sprouts
- 2 green onions, thinly sliced
- 1 cup sliced mushrooms
- 1/2 cup corn kernels
- 1/4 cup chopped cilantro
Instructions
For the noodles:
- In a large mixing bowl, combine the flour and salt.
- Add the water and mix until it forms a dough.
- Knead the dough for 10 minutes until it becomes smooth and elastic.
- Cover the dough with a towel and let it rest for 30 minutes.
- On a floured surface, roll out the dough to a thickness of about 1/8 inch.
- Cut the dough into thin strips using a sharp knife or pasta cutter.
- Boil the noodles in a pot of salted water for 2-3 minutes until they are cooked.
- Drain and rinse the noodles with cold water.
- Set aside until ready to use.
For the broth:
- In a large pot, heat the vegetable oil over medium heat.
- Add the onion, garlic, and ginger, and sauté for 5 minutes until they are fragrant.
- Add the chicken broth, soy sauce, miso paste, and sugar.
- Bring the mixture to a boil and then reduce the heat to a simmer.
- Cover the pot and let the broth simmer for 30 minutes.
- Strain the broth to remove the solids and discard them.
- Return the broth to the pot and keep it warm until ready to use.
For the toppings:
- Boil the eggs for 6-7 minutes until they are cooked.
- Peel the eggs and slice them in half.
- Roast the nori sheets over an open flame until they are crispy.
- Thinly slice the green onions and set them aside.
- Wash and drain the bean sprouts.
- Heat a skillet over medium heat and add the sliced mushrooms.
- Sauté the mushrooms for 5 minutes until they are cooked.
- Boil the corn kernels for 2-3 minutes until they are tender.
- Chop the cilantro and set it aside.
Assembly:
- Divide the noodles among four bowls.
- Ladle the broth over the noodles.
- Add the boiled egg, nori sheet, bean sprouts, green onions, mushrooms, corn kernels, and cilantro on top.
- Serve hot and enjoy!
Nutrition
The nutritional values for this recipe are as follows:
- Calories: 443
- Total fat: 17g
- Saturated fat: 3g
- Cholesterol: 187mg
- Sodium: 2425mg
- Total carbohydrates: 54g
- Dietary fiber: 3g
- Sugar: 7g
- Protein: 21g
These values are approximate and may vary depending on the specific ingredients and quantities used.