{"id":2087699,"date":"2024-12-11T01:47:10","date_gmt":"2025-02-07T06:53:09","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?post_type=recipe&#038;p=2087699"},"modified":"2025-02-11T09:56:53","modified_gmt":"2025-02-11T15:56:53","slug":"homemade-ramen-noodles","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/homemade-ramen-noodles\/","title":{"rendered":"Homemade Ramen Noodles"},"content":{"rendered":"<p>As a 12-year-old, long before I learned how to make ramen noodles from scratch, I was confident that I made the best ramen in the world. Going rogue, I tore open the foil sachets from store-bought soup packages and tapped the powdered seasoning into the cooking water <em>before<\/em> the dry noodles had their boiling three-minute bath, even though the instructions said to flavor them afterward. I enhanced the broth with tidbits of frozen corn and peas and, on luxurious days, leftover meat from the fridge.<\/p>\n<p>It was more than a decade before I learned that you could make ramen at home from fresh ingredients. Armed with that knowledge, I learned to make fresh, chewy noodles and developed my takes on broth and garnishes. In the following years, I won first place in a ramen-making competition and occasionally served unusual variations in my restaurant (duck soup, anyone?). No matter which broth I&#8217;m using, the noodles made with the recipe below go into the bowl.<\/p>\n<h2>How to Make Ramen Noodles at Home<\/h2>\n<p>Ramen noodles are alkalized, which gives them their distinctive flavor and springy texture. This means that a basic (the opposite of acidic) ingredient is added to the dough. Traditionally, ramen noodles are alkalized with <em>kansui<\/em> (aka lye water). Kansui isn&#8217;t something you&#8217;ll find in most American grocery stores, but you can order it online or find it in a shop specializing in <a href=\"https:\/\/www.tasteofhome.com\/collection\/asian-sauces\/\" data-name=\"www.tasteofhome.com\/collection\/asian-sauces\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Asian ingredients<\/a>. Or, you can use an easy alternative: <a href=\"https:\/\/www.tasteofhome.com\/article\/baked-baking-soda-the-secret-to-better-homemade-pretzels\/\" data-name=\"www.tasteofhome.com\/article\/baked-baking-soda-the-secret-to-better-homemade-pretzels\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">baked baking soda<\/a>. Cooking baking soda in the oven makes it more alkaline.<\/p>\n<p>Once you&#8217;ve baked the baking soda, ramen noodles only need three additional ingredients: all-purpose flour, water and salt. If you have <a href=\"https:\/\/www.tasteofhome.com\/article\/different-types-of-flour-and-when-to-use-them\/\" data-name=\"www.tasteofhome.com\/article\/different-types-of-flour-and-when-to-use-them\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">bread flour<\/a>, you can swap that in to make your noodles even chewier.<\/p>\n<p>Ramen noodle dough is too stiff to roll easily with a rolling pin, so you&#8217;ll want a <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-pasta-makers\" data-name=\"www.tasteofhome.com\/collection\/best-pasta-makers\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">pasta roller<\/a> to make these noodles (it will also come in handy when making other <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-homemade-pasta\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-homemade-pasta\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">homemade pasta<\/a>). A stand mixer is also very helpful; without it, you&#8217;ll be doing a lot of kneading. The dough is a tad dry and can be challenging to work with. In this recipe, we&#8217;ll add more water than is traditional to make the process more manageable at home.<\/p>\n<h2>Ingredients for Homemade Ramen Noodles<\/h2>\n<ul>\n<li><strong>Baking soda:<\/strong> This recipe calls for only generic baking soda. You&#8217;ll bake the baking soda to convert it from sodium bicarbonate to sodium carbonate, a stronger base.<\/li>\n<li><strong>Kosher salt:<\/strong> Coarse kosher salt and fine table salt don&#8217;t fill measuring spoons the same way, because their crystals are different in size. If you&#8217;ll be using fine salt for this recipe, use 1\/2 teaspoon instead of a full teaspoon.<\/li>\n<li><strong>All-purpose flour:<\/strong> Classic AP flour makes nice noodles and is easy to find at almost any store. Bread flour has a higher gluten content, and will make your noodles even more springy and chewy.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Bake the baking soda<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2112730\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Homemade-Ramen-Noodles_TOHD25_278694_JonathanMelendez_01.jpg?fit=700%2C1024\" alt=\"A rectangular baking pan with a white powdery layer inside sits on a gray surface. Nearby are a bowl of flour, a small bowl with white powder, and a clear glass measuring cup. A beige cloth is partially visible next to the flour bowl.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Jonathan Melendez for Taste Recipes<\/span><\/span><\/p>\n<p>Preheat your oven to 275\u00b0F. Spread the baking soda in a thin layer on a baking sheet. Bake it for 1 hour and 30 minutes. Set it aside to cool. Measure out 1 tablespoon for this recipe and store the remainder in an airtight container for future use.<\/p>\n<p><em>Editor&#8217;s Tip: <\/em>Baked baking soda is more caustic than regular baking soda and can irritate the skin, so keep it labeled and out of the reach of kiddos.<\/p>\n<h3>Step 2: Mix and knead the dough<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2112731\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Homemade-Ramen-Noodles_TOHD25_278694_JonathanMelendez_02.jpg?fit=700%2C1024\" alt=\"Baking ingredients on a gray surface: a glass measuring cup with milk, a bowl of flour with a sifter, a small bowl of salt, an empty baking tray, and measuring spoons.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Jonathan Melendez for Taste Recipes<\/span><\/span><\/p>\n<p>Measure 1 cup of cold water in a liquid measuring cup. Stir in the 1 tablespoon of baked baking soda and the salt until they have dissolved. Place 4 cups of flour in the bowl of a stand mixer fitted with a dough hook. Turn the mixer to low, and trickle in the water with the dissolved baking soda and salt. Increase the speed to medium and mix for three minutes or until the dough is shaggy. Add additional water if the dough is dry at the bottom.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2112732\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Homemade-Ramen-Noodles_TOHD25_278694_JonathanMelendez_03.jpg?fit=700%2C1024\" alt=\"A ball of dough rests in a stainless steel mixing bowl on a gray countertop. Nearby are a measuring cup with water, a white cloth, measuring spoons, a baking tray, and an empty white cup.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Jonathan Melendez for Taste Recipes<\/span><\/span><\/p>\n<p>Let the machine knead the dough for three more minutes, then remove it from the mixing bowl and knead by hand until it comes together in a ball.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2112733\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Homemade-Ramen-Noodles_TOHD25_278694_JonathanMelendez_04.jpg?fit=700%2C1024\" alt=\"A ball of dough wrapped in plastic sits on a gray countertop. Nearby are a white plate, measuring spoons, a small white bowl, a cloth, and a glass bowl.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Jonathan Melendez for Taste Recipes<\/span><\/span><\/p>\n<p>Cover the dough in plastic wrap and let it rest at room temperature for 30 minutes.<\/p>\n<p><em>Editor&#8217;s Tip: <\/em>Flour is drier when the humidity is low, as it often is in the winter. Many baking recipes usually require more liquid during the colder months.<\/p>\n<h3>Step 3: Begin rolling out the dough<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2112734\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Homemade-Ramen-Noodles_TOHD25_278694_JonathanMelendez_05.jpg?fit=700%2C1024\" alt=\"A pasta maker with dough being rolled out, beside a circle of dough divided into six triangles. A bowl of flour and a metal dough scraper are also on the gray countertop.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Jonathan Melendez for Taste Recipes<\/span><\/span><\/p>\n<p>Set up your pasta roller, whether it&#8217;s a stand-alone unit or a stand-mixer attachment. Cut the dough into six equal parts. Put the pasta roller on its widest setting. Flatten the first pasta ball into a disk with the palm of your hand, ensuring the leading edge is thin enough to fit between the rollers. Run the dough through the rollers. Fold the dough sheet in half lengthwise and run it through the machine again with the dough facing the same direction on the same setting.<\/p>\n<h3>Step 4: Make the dough even thinner<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2112735\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Homemade-Ramen-Noodles_TOHD25_278694_JonathanMelendez_06.jpg?fit=700%2C1024\" alt=\"A pasta maker with a wooden handle rolls out sheets of dough on a gray countertop. A wooden cutting board with dough strips and a bench scraper are nearby. A small bowl of flour sits beside the pasta maker.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Jonathan Melendez for Taste Recipes<\/span><\/span><\/p>\n<p>Adjust the pasta roller attachment down one notch. If the dough pieces are sticky, dust both sides with flour. Run each piece of dough through the machine. Repeat with smaller and smaller settings, dusting with flour whenever needed, until the dough has passed through the lowest setting. Repeat with the remaining five dough balls.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> Your aim is to get the dough to around 1\/16-inch thick.<\/p>\n<h3>Step 5: Cut the ramen noodles<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2112736\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Homemade-Ramen-Noodles_TOHD25_278694_JonathanMelendez_07.jpg?fit=700%2C1024\" alt=\"Pasta-making scene with a manual pasta machine rolling out sheets of dough and noodles onto a gray surface. Nearby, there are mounds of freshly made pasta on a floured baking sheet and a small bowl of flour on a wooden board.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Jonathan Melendez for Taste Recipes<\/span><\/span><\/p>\n<p>Put a small amount of flour on your flat work surface and place a lightly floured sheet pan nearby for finished noodles. Using the angel hair or spaghetti setting on your pasta cutter, send through each piece of dough, gently catching the noodles as they exit the machine. Run the cut noodles through the pile of flour, lightly coating all sides, and curl them into the shape of a bird&#8217;s nest. Repeat with the remaining dough pieces. Refrigerate or freeze the noodles until you&#8217;re ready to use them.<\/p>\n<p><em>Editor&#8217;s Tip: <\/em>Cornstarch can also prevent dough from becoming sticky. You can mix it with flour or use it by itself.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2112738\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Homemade-Ramen-Noodles_TOHD25_278694_JonathanMelendez_09.jpg?fit=700%2C1024\" alt=\"Five nests of raw noodles on a floured baking sheet. A bowl of flour and a pink cloth are placed on the left side. The noodles and sheet have a dusting of flour, giving a homemade feel. The background is a light, textured surface.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Jonathan Melendez for Taste Recipes<\/span><\/span><\/p>\n<h2>What to Add to Ramen Noodles<\/h2>\n<p>These homemade ramen noodles will make an excellent accompaniment to any <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-ramen\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-ramen\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">ramen broth<\/a>, whether you make yours with miso, soy sauce or salt. When you don&#8217;t have time to make noodles from scratch, these creative <a href=\"https:\/\/www.tasteofhome.com\/collection\/upgrade-ramen-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/upgrade-ramen-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">upgrades to packaged ramen<\/a> will make your dish feel homemade. Not in a soup mood? Here are some of our favorite <a href=\"https:\/\/www.tasteofhome.com\/collection\/recipes-made-with-ramen-noodles\/\" data-name=\"www.tasteofhome.com\/collection\/recipes-made-with-ramen-noodles\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">ramen noodles recipes<\/a> without the broth.<\/p>\n<h2>Homemade Ramen Noodles Variations<\/h2>\n<ul>\n<li><strong>Change the size:<\/strong> This recipe creates thin noodles, but you can cut yours to any width you prefer. A linguine or fettuccine cutter will make slightly wider noodles than an angel hair or spaghetti cutter. If you decide you like chunkier noodles, you could also roll the dough through the pasta machine fewer times.<\/li>\n<li><strong>Skip the soda:<\/strong> You can make serviceable noodles without the baked baking soda, although it will change the flavor and texture of the finished product.<\/li>\n<li><strong>Taste the rainbow:<\/strong> You can tint ramen noodle dough by adding a small amount of food coloring, or by using ingredients such as beet powder, turmeric or spinach puree.<\/li>\n<\/ul>\n<h2>How to Store Homemade Ramen Noodles<\/h2>\n<p>Ramen noodles coated in flour or cornstarch can be stored in the refrigerator in a rigid, tightly sealed container. However, if they aren&#8217;t packaged carefully, they can get sticky. Refrigerated ramen noodles last up to four days.<\/p>\n<h3>Can you freeze homemade ramen noodles?<\/h3>\n<p>I love to make batches of ramen noodles and freeze them for future soup. Place the well-floured ramen nests on a piece of parchment in a rigid airtight container, cover them with another piece of parchment paper, and freeze them for up to three months.<\/p>\n<h2>Homemade Ramen Noodles Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2112739\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Homemade-Ramen-Noodles_TOHD25_278694_JonathanMelendez_10.jpg?fit=700%2C1024\" alt=\"Six nests of raw spaghetti pasta arranged on a floured surface.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Jonathan Melendez for Taste Recipes<\/span><\/span><\/p>\n<h3>How do you keep homemade ramen noodles from clumping?<\/h3>\n<p>A good dusting of flour, cornstarch or a mix of the two should keep your noodles from sticking together.<\/p>\n<h3>What kinds of broth should you use to make ramen?<\/h3>\n<p>There are classic ramen broths made with pork bones, <a href=\"https:\/\/www.tasteofhome.com\/article\/miso-ramen\/\" data-name=\"www.tasteofhome.com\/article\/miso-ramen\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">miso<\/a> or <a href=\"https:\/\/www.tasteofhome.com\/article\/shoyu-ramen\" data-name=\"www.tasteofhome.com\/article\/shoyu-ramen\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">soy sauce<\/a>; however, you can customize your soup however you like. I&#8217;ve made excellent ramen with <a href=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-chicken-broth\" data-name=\"www.tasteofhome.com\/recipes\/homemade-chicken-broth\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">homemade chicken broth<\/a>, seaweed and mushroom broth, and various store-bought stocks. You can also try <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-vegan-ramen\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-vegan-ramen\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">vegan ramen<\/a>.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>Bouncy and chewy, homemade ramen noodles are a tiny bit technical to make, but they can&#8217;t be beat in a delicious, brothy soup.<\/p>\n","protected":false},"author":7061,"featured_media":2112558,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304032,305306,305310,305271,304993,305487,303966,304988,303887,305020,304072,306297,324623,303883],"categories-v2":[308623,309299,339174,308988,308481,309216,308940,310796,308495,308935,308478,308960,308669,312156,309177,308476],"coauthors":[341951],"recommended_recipes":[{"post_title":"Homemade Chicken Noodle Soup","post_link":"\/recipes\/the-ultimate-chicken-noodle-soup\/","post_image":"\/wp-content\/uploads\/2018\/01\/The-Ultimate-Chicken-Noodle-Soup_EXPS_FT24_192832_JR_0208_9.jpg"},{"post_title":"Ramen Stir-Fry","post_link":"\/recipes\/ramen-stir-fry\/","post_image":"\/wp-content\/uploads\/2023\/03\/Ramen-Veggie-Stir-Fry_EXPS_FT23_273047_ST_3_10_1.jpg"},{"post_title":"23 Easy and Delicious Ramen Noodle Recipes","post_link":"\/collection\/recipes-made-with-ramen-noodles\/","post_image":"\/wp-content\/uploads\/2017\/09\/Sesame-Ramen-Salad_EXPS_SDFM17_75316_C10_07_6b.jpg"},{"post_title":"Ramen Chicken Stir Fry","post_link":"\/recipes\/ramen-chicken-stir-fry\/","post_image":"\/wp-content\/uploads\/2018\/01\/Ramen-Chicken-Stir-Fry_EXPS_FT22_19667_ST_10_31_1.jpg"},{"post_title":"Homemade Egg Noodles","post_link":"\/recipes\/egg-noodles\/","post_image":"\/wp-content\/uploads\/2024\/11\/Homemade-Egg-Noodles_EXPS_TOHVP24_278582_MR_11_08_1.jpg"},{"post_title":"Pork Ramen Noodles","post_link":"\/recipes\/pork-ramen-stir-fry\/","post_image":"\/wp-content\/uploads\/2024\/09\/Pork-Ramen-Noodles_EXPS_TOHD24_152485_KaylaWidmer_7.jpg"},{"post_title":"Beef with Ramen Noodles","post_link":"\/recipes\/beef-with-ramen-noodles\/","post_image":"\/wp-content\/uploads\/2018\/01\/Beef-with-Ramen-Noodles_EXPS_FT21_22747_F_1116_1.jpg"},{"post_title":"Homemade Noodles","post_link":"\/recipes\/homemade-noodles\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps4286_CS0706C234.jpg"},{"post_title":"DIY Ramen Soup","post_link":"\/recipes\/diy-ramen-soup\/","post_image":"\/wp-content\/uploads\/2018\/01\/DIY-Ramen-Soup_EXPS_MTCBBZ18_224419_D02_28__7b.jpg"},{"post_title":"Homemade Udon Noodles","post_link":"\/recipes\/homemade-udon-noodles\/","post_image":"\/wp-content\/uploads\/2025\/02\/How-to-Make-Udon-Noodles_EXPS_TOHD25_278533_JonathanMelendez_09.jpg"},{"post_title":"Homemade Noodles for Two","post_link":"\/recipes\/homemade-noodles-for-two\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps38347_CFT1191211D15A.jpg"},{"post_title":"Ramen Noodle Stir-Fry","post_link":"\/recipes\/ramen-noodle-stir-fry\/","post_image":"\/wp-content\/uploads\/2018\/01\/Ramen-Noodle-Stir-Fry_EXPS_TOHFM21_22658_EB09_24_3b.jpg"},{"post_title":"12 Ramen Recipes to Elevate Your Instant Noodles","post_link":"\/collection\/upgrade-ramen-recipes\/","post_image":"\/wp-content\/uploads\/2018\/02\/Say-Yes-to-Yolk_Instagram_Ramen.jpg"},{"post_title":"How to Make Ramen","post_link":"\/article\/how-to-make-ramen\/","post_image":"\/wp-content\/uploads\/2021\/09\/TOHcom23_272573_P2_MD_03_07_9b-Ramen.jpg"},{"post_title":"Chicken Satay Noodles","post_link":"\/recipes\/chicken-satay-noodles\/","post_image":"\/wp-content\/uploads\/2019\/07\/Chicken-Satay-Noodle-Toss_EXPS_FT11_137731_F_0611_1.jpg"},{"post_title":"How to Make Cheesy Ramen Noodles","post_link":"\/article\/cheesy-ramen-noodles\/","post_image":"\/wp-content\/uploads\/2022\/12\/cheesy-ramen-120122-TOH-06_Lauren-Habermehl-for-Taste-of-Home_MLedit.jpg"},{"post_title":"Chicken with Homemade Noodles","post_link":"\/recipes\/chicken-with-homemade-noodles\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps17574_LT10285D59.jpg"},{"post_title":"Homemade Noodles for a Crowd","post_link":"\/recipes\/homemade-noodles-for-a-crowd\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Asian Beef Noodles","post_link":"\/recipes\/asian-beef-noodles\/","post_image":"\/wp-content\/uploads\/2017\/09\/Asian-Beef-Noodles_exps18255_RDS2719782A05_14_2bC_RMS.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Homemade-Ramen-Noodles_EXPS_TOHD25_278694_JonathanMelendez_12.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/homemade-ramen-noodles\/","name":"Homemade Ramen Noodles","datePublished":"2024-12-11","dateModified":"2024-12-11","prepTime":"PT60M","cookTime":"PT0M","totalTime":"PT60M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Homemade-Ramen-Noodles_EXPS_TOHD25_278694_JonathanMelendez_12.jpg","height":1200,"width":1200},"recipeCategory":"","description":"Want to make chewy homemade ramen noodles like you find in Japanese soup shops? With a few special tools and a block of free time, these noodles are worth the extra effort.","recipeIngredient":["1\/2 cup baking soda","1 cup cold water plus more as needed","1 teaspoon kosher salt","4 cups all-purpose flour plus more for dusting noodles"],"recipeInstructions":[{"@type":"HowToStep","name":"Bake the baking soda","text":"Preheat your oven to 275\u00b0F. Spread the baking soda in a thin layer on a baking sheet. Bake it for 1 hour and 30 minutes. Set it aside to cool. Measure out 1 tablespoon for this recipe and store the remainder in an airtight container for future use. Editor's Tip: Baked baking soda is more caustic than regular baking soda and can irritate the skin, so keep it labeled and out of the reach of kiddos.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Homemade-Ramen-Noodles_TOHD25_278694_JonathanMelendez_01.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Mix and knead the dough","text":"Measure 1 cup of cold water in a liquid measuring cup. Stir in the 1 tablespoon of baked baking soda and the salt until they have dissolved. Place 4 cups of flour in the bowl of a stand mixer fitted with a dough hook. Turn the mixer to low, and trickle in the water with the dissolved baking soda and salt. Increase the speed to medium and mix for three minutes or until the dough is shaggy. Add additional water if the dough is dry at the bottom. Let the machine knead the dough for three more minutes, then remove it from the mixing bowl and knead by hand until it comes together in a ball. Cover the dough in plastic wrap and let it rest at room temperature for 30 minutes. Editor's Tip: Flour is drier when the humidity is low, as it often is in the winter. Many baking recipes usually require more liquid during the colder months.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Homemade-Ramen-Noodles_TOHD25_278694_JonathanMelendez_02.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Begin rolling out the dough","text":"Set up your pasta roller, whether it's a stand-alone unit or a stand-mixer attachment. Cut the dough into six equal parts. Put the pasta roller on its widest setting. Flatten the first pasta ball into a disk with the palm of your hand, ensuring the leading edge is thin enough to fit between the rollers. Run the dough through the rollers. Fold the dough sheet in half lengthwise and run it through the machine again with the dough facing the same direction on the same setting.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Homemade-Ramen-Noodles_TOHD25_278694_JonathanMelendez_05.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Make the dough even thinner","text":"Adjust the pasta roller attachment down one notch. If the dough pieces are sticky, dust both sides with flour. Run each piece of dough through the machine. Repeat with smaller and smaller settings, dusting with flour whenever needed, until the dough has passed through the lowest setting. Repeat with the remaining five dough balls. Editor's Tip: Your aim is to get the dough to around 1\/16-inch thick.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Homemade-Ramen-Noodles_TOHD25_278694_JonathanMelendez_06.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Cut the ramen noodles","text":"Put a small amount of flour on your flat work surface and place a lightly floured sheet pan nearby for finished noodles. Using the angel hair or spaghetti setting on your pasta cutter, send through each piece of dough, gently catching the noodles as they exit the machine. Run the cut noodles through the pile of flour, lightly coating all sides, and curl them into the shape of a bird's nest. Repeat with the remaining dough pieces. Refrigerate or freeze the noodles until you're ready to use them. Editor's Tip: Cornstarch can also prevent dough from becoming sticky. You can mix it with flour or use it by itself.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Homemade-Ramen-Noodles_TOHD25_278694_JonathanMelendez_07.jpg?fit=700,1024"}],"recipeYield":"6 servings","author":[{"@type":"Person","name":"Suzanne Podhaizer"}],"nutrition":{"@type":"NutritionInformation","calories":" 308 calories","fatContent":"1g fat (0 saturated fat)","cholesterolContent":"0 cholesterol","sodiumContent":"951mg sodium","carbohydrateContent":"65g carbohydrate (0 sugars","fiberContent":"2g fiber)","proteinContent":"9g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":0,"reviewCount":0,"worstRating":1,"bestRating":5},"recipeCuisine":"Asia, Chinese"},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"278694","romance_copy_dek":"Want to make chewy homemade ramen noodles like you find in Japanese soup shops? 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