Homemade Ramen Noodles Recipe tastes springy, chewy, and rich with savory broth that clings to every strand, and it works perfectly for weeknight comfort or weekend cooking therapy in about 1 hour total. This Homemade Ramen Noodles Recipe suits beginners who want a cozy bowl that beats takeout and cooks fast enough to count as a realistic dinner. I grew up on instant packets, so this recipe feels like the glow-up my college self begged for.
Why Choose This Homemade Ramen Noodles Recipe
This Homemade Ramen Noodles Recipe gives you bouncy noodles, deep flavor, and a customizable bowl that fits picky eaters and adventurous ones at the same table. You control the salt, the richness, and the toppings, so every bowl tastes exactly how you like it.
You also use simple pantry ingredients and basic equipment. You skip specialty tools and still get restaurant-style texture and flavor that tastes way more satisfying than anything from a styrofoam cup.
“I tried this Homemade Ramen Noodles Recipe on a rainy Sunday, and my family now asks for it every week. The noodles turned out chewy and tender, and the broth tasted rich without feeling heavy. My teenager said it tasted ‘better than our favorite ramen shop,’ which counts as the highest praise in this house.”
Ingredients You’ll Need
For the homemade ramen noodles
- 2 cups all-purpose flour (unbleached works best for consistent texture)
- 2 tablespoons vital wheat gluten (optional, but it boosts chew)
- 1 teaspoon kosher salt
- 2 teaspoons baking soda, baked*
- 2 large eggs, room temperature
- 4 to 6 tablespoons water, room temperature, as needed
*To make baked baking soda: spread regular baking soda on a foil-lined tray and bake at 250°F for 1 hour. This simple step mimics kansui and gives the noodles that classic ramen chew and yellow tint.
Substitutions and notes:
- Use bread flour instead of all-purpose if you want extra firm, very chewy noodles.
- Skip vital wheat gluten if you cannot find it; the noodles still taste great, just slightly softer.
- Use 1 egg plus extra water if you prefer a lighter noodle texture.
- Use fine sea salt instead of kosher salt; reduce the amount to 3/4 teaspoon.
For a quick, flavorful ramen broth
You can pair these noodles with any broth you like. Here is a simple, weeknight-friendly version.
- 1 tablespoon neutral oil (avocado, canola, or grapeseed)
- 1 small yellow onion, thinly sliced
- 2 medium carrots, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon soy sauce (use low sodium if you watch salt)
- 1 tablespoon miso paste (white or yellow for milder flavor)
- 4 cups low-sodium chicken broth or vegetable broth
- 1 to 2 teaspoons toasted sesame oil
- Salt to taste
Shortcuts:
- Use store-bought chicken stock or vegetable stock; I like low-sodium brands so I can season to taste.
- Use pre-minced garlic and ginger from a jar when you feel tired; the flavor stays solid enough for a weeknight.
- Use bouillon paste in water if you lack boxed broth; taste and adjust salt carefully.
Toppings and mix-ins
Pick a few favorites and keep it simple.
- Soft-boiled eggs or jammy eggs
- Sliced green onions
- Baby spinach or bok choy
- Corn kernels (frozen works great)
- Sliced mushrooms
- Shredded cooked chicken, tofu cubes, or leftover roast meat
- Nori strips
- Chili oil or chili flakes
- Lime wedges
Equipment list
- Large mixing bowl
- Small bowl or measuring cup for wet ingredients
- Fork or chopsticks for mixing
- Kitchen scale (optional, but helpful for consistent noodles)
- Rolling pin or pasta machine
- Sharp knife or pizza cutter
- Large stock pot for boiling noodles and simmering broth
- Colander
- Tongs or chopsticks for handling noodles
Tips & Tricks
- Bake the baking soda ahead of time and store it in a labeled jar so you can mix noodles quickly.
- Use a kitchen scale if possible; accurate flour and water amounts give you consistent chew every time.
- Keep the dough on the dry side; ramen dough feels stiff and tight, and that texture leads to springy noodles.
- Rest the dough at least 30 minutes; the gluten relaxes and makes rolling much easier.
- Dust the dough and noodles lightly with flour or cornstarch so they do not stick or clump.
- Cook noodles in plenty of boiling water, not directly in the broth, so the broth stays clear and flavorful.
- Undercook noodles slightly by 30 to 60 seconds; they continue to soften in hot broth.
- Taste the broth at the end and adjust soy sauce, miso, or salt so it tastes bold and savory before you ladle it over noodles.
How to Make Homemade Ramen Noodles Recipe
Step 1: Mix the dry ingredients
Add flour, vital wheat gluten, salt, and baked baking soda to a large mixing bowl. Whisk or stir with a fork until everything looks evenly combined. Make a well in the center to hold the wet ingredients.
Step 2: Add eggs and water
Crack the eggs into a small bowl and beat them lightly. Pour the eggs into the well in the flour, then add 3 tablespoons of water. Stir from the center out, pulling flour into the eggs until a shaggy dough forms, then add more water 1 tablespoon at a time until the dough comes together in rough clumps.
Step 3: Knead the dough
Turn the shaggy dough onto a clean work surface. Press and fold the dough with the heel of your hand, then rotate and repeat until the dough feels firm, smooth, and slightly elastic, about 8 to 10 minutes. If the dough feels too dry and crumbly, wet your hands lightly and keep kneading; if it feels sticky, dust with a tiny bit of flour.
Step 4: Rest the dough
Shape the dough into a ball and wrap it tightly in plastic wrap or cover it with an overturned bowl. Let it rest at room temperature for at least 30 minutes and up to 1 hour. This rest time softens the dough and makes rolling much easier.
Step 5: Divide and flatten
Unwrap the dough and cut it into 2 or 4 equal pieces, depending on your workspace. Keep the pieces you do not roll covered so they do not dry out. Flatten one piece into a rough rectangle with your hands or a rolling pin.
Step 6: Roll the dough
If you use a pasta machine, set it to the widest setting and feed the dough through several times, folding it in thirds between passes until it looks smooth. Then move to thinner settings one step at a time until the sheet reaches about 1 to 2 millimeters thick. If you roll by hand, use a rolling pin and steady pressure to roll the dough into a thin, even sheet, rotating and dusting with flour as needed.
Step 7: Cut the noodles
Dust the dough sheet lightly with flour or cornstarch. Fold the sheet loosely into thirds, then slice into thin strips with a sharp knife or pizza cutter, about 1/8 inch wide for classic ramen noodles. Gently toss the cut noodles with a bit more flour so they separate and do not stick.
Step 8: Repeat with remaining dough
Repeat the rolling and cutting steps with the remaining dough pieces. Lay the finished noodles in loose nests on a floured tray. Cover them with a clean kitchen towel while you prepare the broth so they stay supple.
Step 9: Sauté veggies and aromatics
Heat oil in a large stock pot or Dutch oven over medium heat. Once hot, add onions and carrots; cook until soft, about 8 minutes. Stir in garlic, ginger, harissa, coriander, and turmeric; cook 2 minutes, until aromatic. Season with salt.
Step 10: Build the broth
Stir soy sauce and miso paste into the pot until they coat the vegetables. Pour in the broth and bring it to a gentle simmer. Let it bubble softly for 10 to 15 minutes so the flavors meld, then stir in sesame oil and taste for seasoning.
Step 11: Cook the noodles
Bring a separate large pot of water to a rolling boil and salt it lightly. Add the ramen noodles, stir to prevent sticking, and cook 2 to 3 minutes until they taste chewy but tender. Drain the noodles well and portion them into serving bowls.
Step 12: Assemble the bowls
Ladle hot broth and vegetables over the noodles. Add your toppings, such as soft-boiled eggs, greens, corn, mushrooms, or sliced meat. Finish with green onions, chili oil, or a squeeze of lime, then serve while everything still steams.
What to Serve with Homemade Ramen Noodles Recipe
Serve this Homemade Ramen Noodles Recipe with simple sides that keep the focus on the bowl. Steamed edamame, cucumber salad with rice vinegar, or a small plate of pan-fried dumplings all pair nicely. Add a side of roasted vegetables or a crunchy slaw if you want more texture and color. Pour cold green tea, iced jasmine tea, or sparkling water with citrus for a refreshing drink that balances the rich broth.
Storage Options
- Store cooked noodles and broth separately in the fridge for 3 to 4 days so the noodles keep their texture.
- Toss leftover noodles lightly with a bit of neutral oil before chilling to prevent clumping.
- Freeze the broth in airtight containers or freezer bags for up to 2 months, then thaw in the fridge overnight.
- Reheat broth on the stove over medium heat until it simmers, then warm the noodles briefly in hot water for 30 to 60 seconds before serving.
Homemade Ramen Noodles Recipe
Ingredients
Instructions
- In a large bowl, whisk together the flour, salt, and baked baking soda (or kansui).
- In a measuring cup, combine the warm water and egg (if using), whisking until smooth.
- Pour the liquid into the dry ingredients gradually, stirring with chopsticks or a fork until shaggy clumps form.
- Knead the dough in the bowl or on a work surface until it comes together; it will be quite stiff and dry but should hold together when pressed.
- Wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes.
- After resting, knead the dough again for 3–5 minutes until smoother. If it feels too dry and cracks badly, lightly wet your hands and knead in a few drops of water.
- Divide the dough into 2–4 pieces. Working with one piece at a time, roll it through a pasta machine on the widest setting or roll by hand with a rolling pin, dusting lightly with cornstarch or flour to prevent sticking.
- Continue rolling, reducing the thickness setting step by step, until the sheets are about 1–2 mm thick and elastic.
- Cut the sheets into thin noodles using the pasta machine cutter or a sharp knife, tossing the cut noodles lightly in cornstarch to keep them separate.
- Bring a large pot of water to a rolling boil. Add the noodles, stirring to separate, and cook for 1–2 minutes until just tender and chewy.
- Drain the noodles and rinse briefly under warm water to remove excess starch if desired. Use immediately in ramen soup or your preferred dish.
Notes
Approximate per serving (1/4 of recipe, noodles only): 260 calories; fat 2 g; saturated fat 0.5 g; carbohydrates 52 g; fiber 2 g; sugars 1 g; protein 9 g; sodium 220 mg. Values will vary based on flour type, use of egg, added seasonings, and portion size.
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