Homemade Ramen Noodles

“Many people say that ramen is about the broth,” writes cookbook author Sonoko Sakai. “As a noodle maker, I say the noodles are just as important.” It tracks, then, that we’d go to an expert like Sakai for a lesson in making ramen noodles from scratch. That’s because even if there are plenty of great options for prepackaged dried, refrigerated, frozen, and even instant ramen noodles on the market today, they simply don’t compare to the fresh stuff. 

We’ll be honest: Homemade ramen noodles are a lot of work, and Sakai’s recipe requires some elbow grease (kneading by hand!) and special equipment (a pasta maker!), but don’t let that scare you off: It’s worth it, and we’re here to guide you every step of the way.

Light yellow in color and springy in texture, this Japanese noodle’s signature bounce is typically achieved with kansui, an alkaline solution of potassium carbonate and sodium bicarbonate that regulates acidity, stiffening and pigmenting the dough. You can find bottled kansui water at Asian grocery stores, but Sakai uses baked baking soda, which can easily be made at home and has the same alkalinizing effect.

While this homemade ramen recipe stops at the noodles, you have a lot of options for putting them to use. Make a creamy vegetarian tonkotsu-style ramen broth, a quick miso ramen soup with kimchi, or a gingery ramen noodle soup with chicken broth. Keep it plant-based with our Ultimate Vegan Ramen, seasoned with soy sauce, mirin, and sesame oil. Or build your own dream ramen bowl, topped with pork belly, steamed bok choy, scallions, sesame seeds, a soft-boiled egg, or all of the above. Or skip the soup in favor of a spicy chicken-and-ramen stir-fry. This noodle knows no bounds.

This recipe is part of Make Your Own Noodles. Check out all of the recipes—plus expert tips, handy guides, and more.