It did not miss my attention that I only made 2 posts for the whole month of June. I take it as both good and bad because it means that I finally found the chance to give more quality time to my family. It's been so long that I didn't know where and how to start. How do sit down and relax and not think about what to cook and write next? How do you stay in a spot and not flinch every minute because work has to be done? It took me a whole month and a half to reach a point of actually learning how to relax and enjoy life. I am still writing this in the hotel room that I have temporarily called home for the past weeks. In less than a week, I will be back home in Italy, and I am quite sure that reality will be staring back at me and it would have a struggling moment in convincing me to step back in. Yes, that is the problem we all encounter when we come back from wonderful, long vacations. Reality becomes our enemy.
Being in Asia right now and much closer to Japan, I have been encountering a lot of ramen places. Genuine ones, good ones and so-so ones. Ramen is big right now and everyone loves it. It has been around for more than a hundred years. History says that they were invented in the early 20th century and they could even be of Chinese origin. Whoever invented it, thank God you did because it is one important and delicious invention!
There are only 3 ingredients (4, if you want to add salt) to make the noodles. They are flour, water and kansui. Ok, I am just getting there. What is kansui? It is an alkaline solution containing sodium carbonate. It is the distinguishing feature of ramen noodles. Kansui can easily be obtained from Asian shops but if you don't have access to one, just make your own using a common ingredient that I am quite sure you already have at home. Baking soda can be easily converted into sodium carbonate by baking it at a low temperature for about an hour. When you have it, just follow my step-by-step photos to make your own ramen at home. I am not saying that it's easy and quick because it does need work especially the dough which is quite hard. But what I can tell you is that the chewiness, the taste and just the overall result of making your own ramen will make you stop buying the instant ones and well, create your own.
You can find the photos as you scroll down and the step-by-step instructions of How to Make Ramen from Scratch at She Knows. For more of my recipes there, click on my Profile Page. Thanks and have a great week!