When you can have handmade ramen noodles, you can forget about the instant stuff that is like wilted cardboard in styrofoam cups. Why make your own when you can get instant noodles in a cup for less than a dollar? That’s because traditional handmade noodles have a beautiful texture that is springier and has that texture that makes ramen what they are supposed to be. Unlike western egg-based pasta, the color and consistency of ramen comes from alkaline water. After experimenting with a few recipes, I decide to use a combination of lye water (potassium carbonate) and baking soda (sodium bicarbonate). And in the interest of keeping the protein content higher in this carb-conscious world, I made sure the recipe contains eggs. Once all the flour ingredients are combined, the resting time gives you a chance to work on the broth and toppings.
For the broth, miso and chili bean paste combine to bring out the best umami flavor. This vegetarian version uses crushed Prosage patties for the meaty taste. Stir-fry the crumbled pieces with the aromatics (garlic, ginger, and shallots) to bring out the best flavor. Water hydrates this amazing broth. To finish, add dried kelp once the soup is boiling.
In the meantime, plan the toppings. I usually fry corn kernels in butter until brown. I also cut up some seasoned gluten veggie-meat into slices and grill them until char marks appear. Either soft-boiled eggs or Chinese tea-leaf eggs are a nice addition. Garnish with green onion slices, tuck in a sheet of roasted seaweed, and dash on some white pepper powder. Drown with steaming-hot broth, and serve up the best ramen.
