The first bowl of ramen (#StephensRamenShop) we made was over 3 years ago on our condo balcony. We used store bought somen and it was a solid bowl. After a few more weekends of spending 8 hours on the broth, each bowl was better and better as Stephen tweaked his tonkotsu broth. We tried different brands of noodles and none quite matched the texture and quality of our favourite ramen shops in the city. After spending so many hours on the broth (and toppings), it seemed only appropriate we start perfecting our noodle as well. Stephen has tweaked the hydration of his dough, we’ve added some vitamin b12 for colour and tried different days of aging them. Now, Stephen can crank out a batch in just 30 minutes and we often have extra noodles in the fridge. Fresh noodles make a great quick meal with any kind of broth, from simple miso to curry to just chicken bouillon. The noddles cook in under a minute, depending on the thickness cut, be sure to test a strand to determine your preference.
Ingredients
- 300g all purpose flour
- 10g high gluten flour
- 1/2 tsp salt
- 110g warm water
- 10g lye water
- A dash of b12, crushed
Instructions
- In a large mixing bowl, combine all purpose flour, high gluten flour and salt.
- Add lye water to warm water and dissolve b12 into the liquid.
- Add liquid ingredients to dry ingredients and stir with chopstick until the dough is shaggy. Let sit for 5 minutes.
- Knead dough together into a ball, 3-5 minutes, then let rest for 10 minutes.
- Split dough into 4 portions and roll out using a pasta roller to desired thickness. We go until the second last notch on our roller. Then cut desired thickness.
- Noodles best if aged overnight in the fridge and lasts for 3-5 days refrigerated.
- Cook for <1 minute.
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