First, I can’t tell you how all the instagram pictures of delicious ramen noodle bowls keep me up at night. Honestly, they always look so amazing and they just scream comfort food.
Not to mention, I love ramen noodles and I’ve always wanted to try to make them at home, along with the savory broth that goes so well with them. On Fridays. I go to yoga with a friend, and one particular Friday on our way back, we got to talking about how bad we wanted ramen noodles! I know, get a good sweaty workout in and drive 25 minutes back home chatting about food, what can I say, we love food!
Well, I couldn’t get it off my mind. I got home and immediately started researching and looking to see if I had enough of ingredients hanging around to make some. It was meant to be, because I had everything I needed, my mom even had a nice pork bone in her freezer that she let me have! YUP, IT WAS GOING DOWN!
First, I started the broth, it takes a long time to make a great broth so I wanted to get it going as soon as I could. Unfortunately, I under-estimated how much broth would evaporate, so if you want to make a ton to can or freeze be sure to double the recipe. I got nine cups of broth but I was hoping for more. It made one giant bowl of noodles and I was able to can 3 cups of broth to use later.
The noodles freeze great so be sure to make a double or triple batch so you can enjoy them in the broth or even in a stir fry!
WARNING
So, the noodles are hard to work with and they took a few passes through the pasta machine to get smooth. My advice, don’t give up keep working the dough and you will find what works for you and your machine.
PrintDirections
- In your mixer bowl off the mixer, whisk BY HAND the flour, baking soda, and salt together.
- Add eggs and warm water.
- Place mixing bowl on mixer and with the dough hook mix slowly. Increase speed until dough is formed. Again the dough is tough your mixer is going to have to work for this one!
- Turn dough onto floured surface and wrap with plastic wrap and refrigerate for 1 HOUR.
- After refrigerating for 1 HOUR divide the dough into 6 equal rectangle sections on a floured surface.
- Run each section through the pasta machine starting with the thickest setting and moving to a 5. Some machines are different and the thickest setting is 1 in that case move up to setting 3.
- Then cut with the spaghetti cutter.
- Dust the noodles with flour and toss to coat. Place the pile of noodles on a baking sheet. Repeat until all sections are cut into noodles. Leave out the noodles you will be using and freeze the rest. I found two nests made a generous portion for four and one gave a smaller portion for four. I would use two nests for just noodle soup and one for a bowl full of other toppings like pork, eggs, bean sprouts and anything else you may want to put in it.
- Cook noodles in boiling water for 2-3 mins watch them until the are the texture you want. If you cook them too long they will get soggy. Watch them carefully.
- Add them to what ever dish you are making and ENJOY!
Ramen Broth
Makes 9 cups
- 1 Large Pork Butt Bone
- 4 Green Onions
- 4 Garlic Cloves Smashed
- 2 Inch Piece of Ginger
- 1/2 Green Cabbage
- 8oz Mushrooms
- 2 Onions
- 2 TBSP Sesame Seed Oil
- 4 TSP Salt
- 1 Cup Soy Sauce
- 1/4 Cup Mirin
- 1/4 Cup Rice Wine Vinegar
- 14 Cups Water
Directions
- Coarsely chop all veggies and in a LARGE stock pot sauté them in sesame oil.
- Add pork bone, water, salt, soy sauce, mirin, and rice wine vinegar to large stock pot and bring to a boil. Let simmer for at least two hours. Keep tasting, when the flavor is where you want it you can shut it off.
- Strain all the broth and serve it or save it!
I might be slightly addicted to this recipe, I can’t lie. I would love to hear what you put in your ramen bowl. We have done sliced pork, bean sprouts, scallions, soft boiled egg and mushrooms. Please comment below with ideas and follow me on instagram to see if your ramen bowl toppings get featured the next time we enjoy a bowl full of ramen goodness!
