When it comes to ramen noodles, there are a lot of factors that can make or break your bowl. However, if you’re looking to create the best ramen kaedama noodles, there are a few key things you should focus on.
Firstly, the quality of your ingredients is critical. High-quality wheat flour, water, and alkaline water (known as kansui) are essential to creating the perfect noodles. Using sub-par ingredients can result in noodles that are too soft, doughy, or flavorless.
Another crucial factor in creating the perfect ramen noodles is texture. The ideal ramen noodle should be firm, chewy, and able to stand up to the rich flavors of the broth. Achieving this texture is a balancing act between the ingredients used, the kneading process, and the cooking time.
How you prepare your noodles can also make a significant difference in the final result. Overcooking your noodles can cause them to become too soft or lose their chewiness. On the other hand, cooking them too quickly can leave them underdone and not enjoyable to eat. We know that if you like a “firm” noodle cook for exactly 1:30 minutes. For a softer noodle cook only 2:00. Any cooking beyond 2:30 minutes will give you a very mushy noodle and that is no fun. Good noodles should hold up to the broth the entire meal.
Of course, a hearty broth with the proper seasoning is key. A rich, flavorful broth can elevate even the most mediocre ramen noodles. Experiment with different broths and sauces to find the perfect flavor combination for your taste.
How to I determine the best broth paring for my noodles? We have some suggestions:
Like a hearty broth? Tonkotsu may be your best bet.
Like something a little lighter? – try a Shio broth.
Have a taste for something savory?- maybe a Miso broth is in your future?
Feeling traditional? – Shoyu is the way to go.
No matter what you favor, once you add toppings any flavor will be the best!
