HOMEMADE RAMEN FROM SCRATCH- recipe by Audrie Stromae

This is a recipe for vegetarians, but because it is homemade it is flexible. (you can say this is a vegetarian recipe, but can be flexible as well – this is to avoid targeting it at a certain group) Add whatever meats, spices, and flavors you would prefer. You may also be able to find all these ingredients at your local Asian market. This recipe has a serving size of two people at a time. (you can say ‘this recipe can serve up to two people’ for clarity)

INGREDIENTS FOR RAMEN 

– 2 ½ cups all-purpose flour

– 2 eggs (1 egg and 1 egg yolk)

– ½ cup of water 

– pinch of sea salt

– 1 tbs baking soda

INGREDIENTS FOR FLAVORED EGGS/SIDES 

– 6 tbs of soy sauce 

– 3 tbs of mirin 

– 3 tbs of sake 

– 2 boiled eggs 

– 2 shiitake mushrooms

– green onions (optional) 

– seaweed (optional) 

INGREDIENTS FOR BROTH 

– 6 cloves of garlic (minced) 

– 3 tbs of sesame oil 

– 1 tbs of soy sauce 

– 4 cups of water

– ¼ cup of miso paste 

– a pinch of spicy miso paste (a very small amount)

– garlic powder 

– salt 

– white pepper

– vegan butter (optional)

STEPS: 

Step 1: Fill half of a cup of water and crack in 1 egg and 1 egg yolk. After the eggs are in the water, whisk it together. 

Step 2: Pour out 2 ½ cups of all-purpose flour onto a cutting board. Create a volcano shape with the flour, and slowly pour in the egg mixture in the middle, along with adding a pinch of salt. Being to stir slowly, while slowly adding in the flour. When a thick paste begins to form, start kneading the dough with your hands. Wrap the dough in saran wrap and let it cool in the fridge for at least an hour. 

Step 3: Begin to boil two eggs in a pot for 7 minutes. In a separate bowl mix in your soy sauce, mirin, and sake. In another bowl make an ice bath for the eggs. When the eggs are done boiling, transfer them into the ice bath. Let them cool for 5 minutes before peeling the shell. Grab a toothpick and poke the eggs before letting them marinate in the sauce. Let the eggs marinate in the sauce for about an hour or longer. 

Step 4: Cut your shiitake mushrooms in strips. 

Step 5: Begin to mince your garlic. On a medium heat place your pot and put in your sesame oil. Then add the garlic. Add a bit of soy sauce to deglaze the mixture and then add in four cups of water. Cover it with a lid and simmer it on low.

Step 6: In another bowl add the miso and the spicy miso. Water it down with a bit of water and mix till smooth. Then add the mixture to the broth. 

Step 7: Season broth with salt, garlic powder, and white pepper. Cover and set aside. Add vegan butter (optional) 

Step 8: Put the burner on medium heat, place a pan on top with sesame oil, and toast your mushrooms until they are golden broom. Then season with salt and pepper. 

Step 9: Boil water and add in baking soda and salt. Grab your dough and cut it into thirds. Use one third and save the rest for another time. Cover a cutting board with a bit of flour and knead the dough. Use either a 3-piece pasta roller or a rolling pin to flatten the dough out as thin as possible. If using a 3-piece pasta roller be sure to fold the dough each time (same with a rolling pin).

Step 10: Cut the dough into fourths and begin cutting the dough into thin slices of pasta. Cut to your desired thickness. 

Step 11: Use a strainer. Put the noodles into the strainer, and cook over the baking soda water. Cook for two minutes stirring occasionally. Rinse with cool water and drain. ( Do the same thing with the other set of noodles) 

Step 12: Place ramen into a bowl. Chop up some green onion. Cut marinated eggs into two. 

Step 13: Assemble. The ramen goes on the bottom of the bowl. Place the mushrooms on one side. On the other side place the eggs. On another side add some chopped green onions. Finally, top it off with the vegan broth.

Gallery • 48 Photos