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Homemade Ramen Noodles

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I would like to make homemade Ramen Noodles. Those seasoning packets are full of sodium and I'd like to come up with a healthier blend that I can spoon into a bowl with boiling water and rice noodles. Does anyone have any suggestions for a blend that will make a simple soup? I have red miso in my fridge and can also add that to the broth. Thanks!

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  1. Here's Mark Bittman's recipe, which I made once (it was pretty good, not great). But it's a start, and you can customize it:

    http://www.nytimes.com/2009/03/25/din...

    1. You can make a batch of dashi, and it will keep up to a week in the fridge.
      Here is a guide http://japanesefood.about.com/od/soup...

      And a previous thread in Chowhound http://chowhound.chow.com/topics/438507