Restaurant-Quality Ramen Noodles From Scratch (Foolproof Homemade Recipe)
Restaurant-Quality Ramen Noodles From Scratch (Foolproof Homemade Recipe) is a medium Japanese recipe that serves 4. 350 calories per serving. Recipe by Sudachi | Japanese Recipes | Yuto Omura on YouTube.
Prep: 25 hrs 47 min | Cook: 5 min | Total: 26 hrs 7 min
Cost: $1.01 total, $0.25 per serving
Ingredients
- 125 mL Water (soft water preferred)
- 0.5 tsp Fine Sea Salt (dissolves easily)
- 0.5 tsp Li Water Powder (Kanu) (alkaline agent for chewiness; can substitute baking soda in a pinch)
- 300 g Bread Flour (high gluten) (high gluten wheat flour; all‑purpose or cake flour will not work)
- 20 g Bread Flour (for dusting) (use as needed to prevent sticking)
Instructions
Prepare the Alkaline Water Solution
Weigh 125 mL of soft water into a container, add ½ tsp fine sea salt and ½ tsp Li water powder (Kanu), then stir until completely dissolved.
Time: PT5M
Sift the Flour
Sift 300 g of bread flour through a fine mesh sieve into a large mixing bowl.
Time: PT2M
Combine Water and Flour
Gradually pour the alkaline water mixture into the flour, mixing with a spatula until the mixture forms shaggy crumbs.
Time: PT5M
Initial Rest
Cover the bowl with plastic wrap and let the dough rest at room temperature for 1 hour to allow full hydration.
Time: PT1H
Knead the Dough
Transfer the dough to a large zip‑top bag. Using your feet (or a sturdy surface), stomp and fold the dough repeatedly for about 15 minutes until it becomes smooth and elastic.
Time: PT15M
Long Rest
Seal the bag tightly, squeeze out excess air, and refrigerate (or keep at room temp) for at least 24 hours before rolling.
Time: PT24H
Divide and Shape the Dough
Remove the rested dough, cut it into four equal pieces, and lightly flour each piece.
Time: PT5M
Roll the Noodles
Set the pasta machine to its widest setting (0). Run each piece through the rollers, folding and passing it back through 5‑6 times. Then decrease the setting one notch at a time until you reach setting 5 (approximately 1.5 mm thickness). Dust with flour if the surface becomes tacky.
Time: PT15M
Cut the Noodles
Attach the 2 mm spaghetti cutter to the machine and feed the flattened sheet through to produce ramen‑size strands. Dust the cut noodles with a little flour to keep them separate.
Time: PT5M
Store or Cook Immediately
If not cooking right away, portion the noodles, wrap each portion in plastic wrap, place in a freezer bag, and freeze for up to 1 month. To cook, bring a large pot of water to a rolling boil (100°C) and boil the noodles for 1 minute (45 seconds for extra‑thin noodles, 1 min 15 sec for thicker). Drain and rinse with cold water (or hot water if serving immediately).
Time: PT5M
Temperature: 100°C
Nutrition Facts
- Calories
- 350
- Protein
- 10 g
- Carbohydrates
- 70 g
- Fat
- 1 g
- Fiber
- 3 g
Dietary info: Vegetarian
Allergens: Wheat, Gluten
Ingredient Substitutions
- Instead of Water: filtered water
- Instead of Fine Sea Salt: kosher salt
- Instead of Li Water Powder (Kanu): baking soda
- Instead of Bread Flour (high gluten): high‑protein bread flour
- Instead of Bread Flour (for dusting): any flour
Equipment Needed
- Digital Kitchen Scale
- Large Mixing Bowl
- Fine Mesh Sieve
- Pasta Machine
- Plastic Bag (large)
- Large Pot
- Colander
- Timer
- Freezer Bag (optional)
Critical Steps — Do Not Skip
- Dissolving the Li water powder completely
- Resting the dough for at least 24 hours
- Kneading until the dough is smooth and elastic
- Not rolling thinner than setting 5 on the pasta machine
- Cooking time adjustment for noodle thickness
Chef Tips from the Video
- Use high‑gluten bread flour for the characteristic chew of ramen noodles.
- A small amount of Li water powder (or baking soda) raises the pH, strengthening gluten.
- Dust the work surface and machine lightly; too much flour makes the noodles dry.
- If you don’t have a pasta machine, roll the dough with a rolling pin to a thin sheet and cut with a sharp knife.
Troubleshooting
Dough is too dry and cracks.
Add water a teaspoon at a time until the dough comes together; ensure the Li water powder is fully dissolved.
Dough is overly sticky and sticks to the machine.
Dust the dough and the rollers with a light coating of flour; let the dough rest an additional 15‑30 minutes.
Noodles break when cutting.
Make sure the dough has rested 24 hours and is rolled to the correct thickness; thinner dough is more fragile.
Noodles are mushy after cooking.
Boil for a shorter time (45 seconds for thin noodles) and rinse immediately with cold water to stop cooking.
Storage
Refrigerator: Wrapped portions will keep for 2‑3 days.
Freezer: Freeze in airtight bags for up to 1 month.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Allow the dough to rest for 24 hours for optimal texture.
- Freeze cooked noodles in single layers to prevent sticking.
Frequently Asked Questions
What is the cultural significance and history of homemade ramen noodles in Japanese cuisine?
Ramen originated in China but became a Japanese staple in the early 20th century. Making noodles from scratch at home honors the tradition of artisanal noodle‑making that predates instant ramen, and it reflects Japan’s appreciation for texture and flavor balance.
What are the traditional regional variations of ramen noodles in Japan?
Different regions use distinct noodle styles: Hakata uses thin, straight, alkaline noodles; Tokyo prefers slightly curly, medium‑thick noodles; Sapporo favors thicker, wavy noodles for miso broth. The recipe here can be adjusted by changing water percentage and cutter size to mimic these styles.
How is homemade ramen traditionally served in Japan?
Fresh ramen noodles are boiled briefly, drained, and placed in a hot broth topped with ingredients like chashu, menma, scallions, and soft‑boiled egg. The noodles are served hot and eaten immediately to preserve their springy texture.
What occasions or celebrations feature ramen noodles in Japanese culture?
Ramen is a comfort food enjoyed year‑round, but it’s especially popular during winter festivals and as a quick meal after late‑night work. Some regional festivals showcase noodle‑making demonstrations as part of cultural heritage events.
What authentic ingredients give ramen noodles their characteristic chewiness?
High‑gluten bread flour provides strong gluten development, while an alkaline agent such as Li water powder (or baking soda) raises the pH, further strengthening the gluten network and creating the signature springy bite.
What are common mistakes to avoid when making homemade ramen noodles?
Common errors include under‑hydrating the dough, skipping the 24‑hour rest, rolling the dough too thin, and overcooking the noodles. Each of these can lead to brittle, gummy, or mushy noodles.
Why does this recipe use Li water powder instead of regular baking soda?
Li water powder is a food‑grade alkaline powder specifically formulated for noodle making; it dissolves evenly and provides a consistent pH increase. Baking soda can work in a pinch but may leave a slightly soapy flavor if over‑used.
Can I make the ramen noodles ahead of time and how should I store them?
Yes. After shaping, portion the noodles, wrap them in plastic wrap, and place them in a freezer bag. They keep well frozen for up to one month. Thaw or cook directly from frozen, adding a few extra seconds to the boiling time.
What texture and appearance should I look for when the dough is properly kneaded?
The dough should be smooth, elastic, and slightly tacky but not sticky. When you press it, it should spring back without tearing, indicating well‑developed gluten.
How do I know when the ramen noodles are done cooking?
Fresh noodles finish in about 1 minute; they should be tender yet still have a firm bite (al dente). Taste a strand; if it has a slight chew and no raw flour taste, it’s ready.
What does the YouTube channel Sudachi | Japanese Recipes | Yuto Omura specialize in?
The channel focuses on authentic Japanese home cooking, offering detailed tutorials on noodles, soups, and traditional dishes, often emphasizing technique, ingredient science, and DIY approaches.
How does the YouTube channel Sudachi | Japanese Recipes | Yuto Omura's approach to Japanese cooking differ from other cooking channels?
Yuto Omura combines scientific explanations (like pH effects on noodle texture) with hands‑on demonstrations, providing downloadable apps and blog resources, whereas many channels focus mainly on visual recipes without deep technical insight.
Last updated: September 6, 2026
