How to make ramen noodles with Kansui?

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Fresh Ramen Noodles made with Kansui

As you know, we love ramen. In our store you will find a wide selection of delicious broths and fresh or dried noodles. Generally, a ramen dish consists of the following components: Noodles, broth, seasonings, side dishes and toppings. But have you ever thought about making the chewy wheat noodles for your ramen bowl just from the scratch?

The noodles

Japanese ramen noodles are often yellow in color, taste particularly delicious and are classically used for soup dishes. Real ramen is made with the magic ingredient: Kansui. This powder consists of potassium carbonate and sodium carbonate. In addition to the wheat flour, salt and water, Kansui as an alkaline solution makes the ramen particularly elastic and the noodles get their special texture and color.

Prepare the special dough

To prepare noodles fresh, you often need flour, water and oil, sometimes also eggs. In Japanese cuisine, ramen is very special, even though it is mostly made of wheat. In fact, to make ramen noodles, you don't need oil or eggs, but you definitely need kansui powder.

How to do: You add 125 milliliters of water to 500 grams of wheat flour, 3 grams of kansui and some salt and mix the ingredients. Now you should mix everything in the food processor for two minutes more and then let it rest for 30 minutes. The dough must be kneaded well after this.

Then individual portions are best rolled out with a pasta machine but you can also cut them by hand. With a little flour, the noodles won't stick together, so you can lay them into individual nests. Or maybe you even have a pasta dryer at home? If you don't want to use the ramen noodles right away, store them in an airtight container in the refrigerator for a day.

Into the pot!

The fresh ramen noodles need plenty of water. When the water boils, add the noodles to the pot, stirring with a chopstick to keep them from sticking. After about a minute and a half, the ramen noodles are ready and can be drained. It's best to run some fresh water through the strainer so that they lose the rest of the starch. Now you can put the noodles into a hot ramen broth and add garnishes and toppings. Slurp it!

MYCONBINI tip: If you want to make your own ramen noodles, of course we have also Kansui powder in the shop for you. Since Kansui is very alkaline, you should wash your hands after touching the pure powder.

Tell us about your experiences as a "pasta baker"!


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