Homemade Shoyu Ramen

To make the noodles: Add all of the ingredients into a bowl and mix together. The dough will be dry but keep working it until all the flour is incorporated. Once the flour is incorporated, use your rolling pin to roll out as best you can, fold it over on itself and roll it out again. Keep doing this until the dough is homogenous. Wrap in plastic wrap and let it rest for one hour.

To create the baked baking soda, thinly spread 1 cup of baking soda on a parchment lined baking sheet. Bake in a 250 degree Fahrenheit oven for 1 hour. Remove from the oven let cool and store in an airtight container until ready to use.

Once the noodle dough has rested, roll to 1/4 inch thick and thinly slice it into thin noodles. I use a pasta machine and roll it to the preset number 4 or 5 and then cut it with the “spaghetti” cutting dye. Toss the freshly cut noodles with flour to prevent them from stick together.

When ready to cook, add them to a boil of boiling water and boil for about 3-4 minutes. Divide the cooked ramen noodles between 4 ramen bowls.

To make the broth: Add the water, dashi, chicken bullion, dashi kombu dried seaweed, dried mushrooms and soy sauce to a large pot. Bring to a boil, reduce the heat and simmer for 10 minutes, stirring on occasion to incorporate the bullion.

To make the infused oil: Add the oil, ground ginger and freshly chopped chives to a pot. Heat and “fry” the chives and ginger for about 3-4 minutes in the oil. Gently stir the frying chives and ginger to prevent them from burning. Turn off the heat and remove from the heat. Let the ginger and chives steep in the hot oil while you finish assembling everything.

To make the garnish: I use prepared kimchi and pot stickers from the store. I cook the pot stickers as recommended by the manufacturers directions.

To make the pork, simply roast a pork tenderloin in a 350 degree oven until the internal temperature reaches 145 degree’s. Once it reaches 145 degree’s, remove from the oven, cool and thinly slice for your ramen.

To make the eggs, bring a large pot of water to boil. Carefully place the room temperature eggs in the boiling pot of water and boil for 6 1/2 minutes. Remove the eggs and place them in a bowl filled with ice and water (an ice bath) for at least 5 minutes before peeling them.

To assemble everything together, divide the noodles, broth and garnishes between four ramen bowls. Drizzle some of the infused oil over each bowl, serve and enjoy!