“Notes on Ramen Noodles”
Making Ramen Noodles is all about ratios. Everything is based off the weight of the flour. Generally, you will aim for 1% of the weight of flour in both powdered kansui and salt and whatever hydration percentage you want in cold water.
2nd Type:
High Hydration Noodles (35% and over) Characteristics:
- Generally easier to work with
- Won't suck up soup
- Won't get soggy as quickly
3rd Type:
Low Hydration Noodles (30% and under) Characteristics:
- Very difficult to make at home
- Sucks up soup when you eat
- Gets soggy quickly
Some recommended hydration percentages for various styles of ramen:
Tonkotsu Ramen: Low Hydration 30% or lower (don't try at home)
Sapporo Miso Ramen: High Hydration 35% - 40%
Shoyu Ramen: Mid - High Hydration 33%-40%
Shio Ramen: Mid - High Hydration 33%-40%
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