What is it?

These thin, curly, egg-and-wheat-flour noodles are an essential element in Japanese ramen soup. They get their characteristic yellow hue and springy, kinky texture from the use ofalkalized waterin the dough.

How to choose:

Most Asian markets carry an assortment of ramen noodles–dried, frozen, and fresh. All work well in ramen soup, though there will be some variation in texture. If you’re choosing dried noodles to use in a made-from-scratch ramen broth, make sure they are plain noodles without any seasonings–or if you can’t find plain ones, simply discard the seasoning packet.

Don’t have it?

Making your own ramen noodlesfrom basic ingredients takes a little time, but it’s not difficult and is incredibly rewarding.

Click here to purchase

Recipes

• 
  Recipe

  Chashu Ramen

  The key to the success of this traditional ramen is the slow-cooked, intensely savory Japanese-style broth. Paired with the full-flavored braised pork belly, marinated eggs, and noodles, it makes a…