Chukasuimen and Kansui Water Recipe

Make your own ramen noodles, though homemade isn’t required for a good bowl of soup. Kansui water ensures the noodles have that chewy texture you love.

| July 2019

Photo by Marija Vidal

When you’re making ramen at home, you can use homemade, fresh store-bought, or even dried noodles. For those inclined to make everything from scratch. But remember that even ramen shops in Japan buy their noodles. It’s not cheating — homemade ramen with purchased noodles is still homemade ramen.

Matching the right noodles with the right soup is important. In general, thicker soups tend to go well with thicker noodles, and lighter soups with thin noodles. Regardless of the soup, ramen noodles are best served al dente.

One serving of fresh noodles is around 5 ounces. One serving of dried noodles is around 4 ounces. At ramen shops in Japan, many people spend a little more to get a bowl of omori noodles, usually an 8-ounce serving or more. Occasionally, shops will serve a whole pound of noodles — something you should attempt to eat at your own risk!

This is your basic ramen-noodle recipe. These are also sometimes called chukamen, or Chinese-style noodles. The higher gluten in bread flour will result in ramen with a chewier bite. These noodles should be cooked and eaten the day after you make them. By letting the noodles rest, the gluten has more time to bond, and your noodles will have a better bite. If you want the noodles to last longer, one trick used by noodle makers is to add a teaspoon of sake to the dough. This will help preserve the noodles.

Photo from Adobe Stock/Leonid



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