There’s something uniquely comforting about a steaming bowl of instant ramen. It’s more than just a quick meal—it’s a culinary hug in a bowl. The convenience and instant gratification it provides are unmatched: boil some water, add the noodles, and in just a few minutes, you’re rewarded with a hot, comforting meal. Whether you’re enjoying it on a park bench, traveling, or winding down after a long day at work, instant ramen is the perfect no-fuss meal that requires minimal cooking and even fewer dishes.
However, as convenient as it is, instant ramen is highly processed and often unhealthy. The noodles are loaded with excessive sodium, preservatives, and potentially harmful chemicals like TBHQ (tertiary butylhydroquinone), a petroleum-based preservative linked to negative health effects when consumed in large quantities.
With these concerns in mind, I decided to experiment with making my own instant ramen at home, using fresh noodles and high-quality ingredients. This way, I can enjoy my favorite comfort food, even on the go, without the guilt. By using high-protein organic bread flour and avoiding additives and preservatives, I can create a delicious, healthier alternative that’s just as convenient as the store-bought version.
Homemade Instant Ramen Recipe
Ingredients
King Arthur Baking Organic Unbleached Bread Flour (for the noodles) - buy here
Koon Chun Lye water (for the noodles) - buy here
2 teaspoons Ajinomoto Soup Stock Hondashi (for the broth) - buy here
2 teaspoons Kikkoman Japanese Noodle Soup Base (Hon Tsuyu) (for the broth) - buy here
2 teaspoons Fumi Crunch Garlic Oil (for the broth) - buy here
2 teaspoons freeze-dried scallions (for garnish) - buy here
Instructions
Make the Noodles: Take a class at The Story of Ramen in San Francisco to learn how to make noodles here or follow ramen recipe here from The Story of Ramen
Blanche the Noodles: Add the fresh noodles to a pot of boiling water for 30 seconds.
Drain the Noodles: Pour the noodles and water into a colander, shaking well to strain off all the water.
Fry the Noodles: Transfer the drained/dry noodles to a noodle basket and fry them in a deep fryer at 300°F for 30 seconds. This step gives the noodles that classic instant ramen texture.
Store the Noodles: Place the semi-cooked, fried noodles into a container for later use.
Make the Broth: When you’re ready to enjoy your ramen, sprinkle 2 teaspoons of Hondashi into the container, along with a packet containing 2 teaspoons of Tsuyu and 2 teaspoons of garlic oil.
Add Toppings: For a simple, aromatic topping, sprinkle 2 teaspoons of freeze-dried scallions over the noodles.
Rehydrate and Serve: To serve, add 1 cup of hot water into the container with the noodles and seasoning. Stir well, cover well, and let it sit while covered for 3 minutes. Your homemade instant ramen is ready to enjoy!
Conclusion
Making your own instant ramen at home is a satisfying and a much healthier alternative to the store-bought versions. By using fresh, quality ingredients and avoiding preservatives, you can enjoy a comforting bowl of ramen anytime, without compromising on taste or health. Give this recipe a try and savor the difference!
 | Manville Chan is the Founder and Chief Experience Officer at The Story of Ramen. |
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