I must say that you got me hooked on onions, eggs & cheese in my ramen noodles. These ingredients sure make ramens seem more like a meal. I keep green onions chopped in a plastic container all the time now and use so much more. Thanks for sharing all these tasty tips.
I remember reading about something _like_ this a few years ago, but it involved another step where you baked the baking soda in an oven first. The higher heat of the oven turned the sodium bicarbonate into sodium _carbonate_ (i.e. sodium "monocarbonate"), which made a stronger alkali solution to cook the noodles in. That baked baking soda method might be closer to traditional _kansui,_ but skipping that step and just using baking soda seems to also work, based on this demonstration...
So, this works. I made the recipe, I was a little concerned when pulling out the noodles that they were quite eggy, and I didn't want that to transfer to the broth, but when I added them to the broth the flavor was excellent. I do have a bit of an eggy aftertaste however, so I might suggest adding a tiny bit less baking soda. The broth recipe was great especially for how simple it is, I used maruchan seasoning as a substitute for chicken bouillon because I don't have any, and it worked great. I also added Sesame seeds to the flavor oil just for fun, and it was quite yummy in the broth. Overall a success, would recommend.
Oh damn, sesame seeds are a great idea! I added garlic to mine and ended up putting the oil over the leftover noodles for storage (hey, easy garlic-oil/soy sauce noodle time!) But I can't even imagine how top-level it'd all be w/ sesame thrown in.
@@tracer.s definitely yummy, I actually made the broth again yesterday as a way to boost some regular instant ramen, and I think it's my new favorite way to make it. I think I'll try garlic too next time, I thought about it but I decided it might overpower the green onion flavor. But I do wanna give it a try. But yeah sesame is OP, if I had sesame oil I'd just add that but this seemed like a compromise.
Hi Emmy, greetings from Lithuania! I’ve been enjoying your videos for years now and I think you really need to make this national dish of ours. Summer is just around the corner and we always eat this cold soup during summers. It’s called Šaltibarščiai (aka Cold beetroot soup) (pronounced as shaltibarshchiai) Its very simple and easy to make and tastes rich, tangy and crunchy. 4 small cucumbers (or 1 large one) (roughly chopped) Handful of green onions Handful of dill weed 500g (1lb) of boiled beetroot or apple vinegar pickled beetroot (grated) 1-1.5 liters of kefir or buttermilk (use as much as you’d like to your consistency liking) We top it with a hard boiled egg sliced in half, some more green onions. We serve this with oven roasted potatoes! I’d be so happy if you tried it!
So I can't eat gluten anymore and ramen is one of the key things I miss. Just tried using gluten free spaghetti to make this. It worked so much better than I could have hoped!!!
@@kairi1309 My gluten free spaghetti was corn & rice based. What was yours? Because really it worked wonderfully for me and I've made it a few times since.
same hat here! I have wheat allergy, so I am going to try with spelt spaghetti soon. I can get rice and soy noodles but sometimes I really just crave a stronger noodle taste you know?
One thing that helps with the texture from what I found is using washing soda instead of regular baking soda. You can make washing soda by just heating up baking soda in a pan untill you see it clump up and then dry up. Only thing to watch out for is not to get that washing soda on your skin and stuff bc it's a mild irritant and can cause inflamation, even burns. It has a whole 2 points higher pH (kerep in mind that's a logarythmic scale) than baking soda so it'll make for MUCH more chewy noodles. You can also try soaking the noodles in water with soda, rinsing them well and boiling as usual. Takes longer but gets you better result.
If you want a ramen that's GF, Costco has rice ramen noods and they were the closest thing I could find to ramen noods. They're SO GOOD. Just don't overcook them because they will turn to mush, lol
Oh my gosh! This looks SO SO good! Honestly, when I was little, I used to do this with spaghetti noodles and beef bullion broth. My mom never really had ramen noodles so I would always have to improvise. This looks decedent and I so want to make it!! YUM!! Did anyone else have to improvise like this growing up? The noodles just never absorbed the broth like instant ramen though. Also, Fans of Emmy, scroll over to ‘thanks’ where you press the like 👍 button. This gives our amazing CZcamsr $$. The money goes to Emmy so she can make more great content! ❤️♥️💸
Regarding the noodles never absorbing the broth: I feel like that's why I have to cook the noodles in broth, gives them more time to absorb. I've tried adding the noodle from water boiled into a broth and then eating it straight away, the noodles never feel like it absorbed or have any broth flavor clinging to them. The downside of course is you'd have to use more broth/powder. But powdered broth is cheap and easier to keep.
@@Lliamhd I love powdered broth. As a matter of fact, I use it with milk for my Samyang noodles. I haven’t made regular noodles with broth in a while. I always wondered how instant noodles different from regular noodles but now I know. It took so many years LOL :)
It’s not the oil on the chopsticks that the bubbles of the boiling water is reacting to, but just the fact that the chopsticks are laying across the top of the pan. You could have lain a wooden spoon across the top and would have gotten the same reaction. Could have placed a metal utensil as well, but that would have heated up and be too hot to touch to remove, which is why wood utensils are recommended.
Thank you. I'd heard to "just add baking soda" to boiling water to make it taste like ramen noodles but never how much. Finally I can enjoy ramen without having to buy the (admittedly cheap) instant and throwing away the seasonings packet.
Doesn’t the alkali sort of.. gelatinize the starches in the pasta? I think similar to boiling bagels and also how pretzels are made. Gives that wonderful chewy texture. That’s my hypothesis! I want to try this! 🥰
I just tried this and it actually works! I didn't have the right ingredients for the broth but got halfway there and added some sesam oil and sweet chili saus and it was amazing! Great tip, thank you!
Emmy I just saw a recipe for banana donuts. They are donuts made from bananas and I think flour. The video was kind of vague but you should try and make them.
I do this when I don't have yakisoba noodles, turns out great, much cheaper. Not quite as tasty but it's a decent sub. Fewer calories/fat too since most ramen noodles are made with veg oil.
I would love to try this out. Never figured spaghetti pasta could be prepared like this. So interesting! BTW Reading crayon labels introduced me to periwinkle.
Hey Emmy! The chopstick/boiling trick works with any wooden utensils. I have a very old wooden spoon that was my Mama's that I use. It is one of my favorite cooking tricks!
I was juuuuust saying to my mom I want to see how I could make angel hair into ramen cause I saw a TikTok that was eggs added to ramen and poof! And your notification dinged! You're amazing! Thank You Thank You THANK YOU EMMY!!!!!!
I've seen videos where baking soda was added to flour to make ramen, but this is so much simpler! I'm going to try this with whole wheat spaghetti. Great video!
Protip: After straining the pasta, run cold water over them to stop the carryover cooking from the residual heat. That stops them from getting overdone, plus the water chills them down which is what you want if you're making cold tsuyu noodles.
You can make sodium carbonate for proper ramen noodles by heating baking soda in the oven or in a pan at 200°c or medium heat for about an hour or until it stops losing weight. Give it a stir every now and then. You need to keep it in a sealed container or it will slowly turn back into baking soda (sodium bicarbonate) over time and the proportions in your recipe won't be right anymore.
I watched a video a year ago about making ramen and discovered the importance of alkaline water to give it texture and flavor, and I made my ramen. It was not easy , because the dough supposed to be hard. But the result was very satisfying. Unfortunately the pasta machine broke, since then I use to boil thin spaghetti in salted water with a sprinkle of baking soda .
I just did this for dinner, and I used regular spaghetti noodles. The thicker noodles are heartier, but the flavor and the texture are SO similar. Saved my dinner and now I feel full and happy lol. Thank you Emmy for sharing!
@@smarshall012 coca cola still doesn't taste the same to me but its now much much more tolerable compared to a year ago when it just tasted strongly of like, perfume aroma for some reason.
Thank you, Emmy, for BRIGHTENING my days with your inspiring content!🌼 The way you describe food is amazing, like I can taste it from over here in the Midwest! I am an aspiring culinary student and learn so much about different cultures from you in the most fun (edible) way possible.😋
Thanks Emmy for sharing this! I have used spaghetti to make ramen before on a few occasions. Now I know to put baking soda in the water. I could never get the texture or taste of the noodles right! 💜
Mission success. I just got some Lee Kum Kee chicken bouillon, not knowing the difference between it and western chicken bouillon. Combining dashi with that was nice. I was lazy and did everything in the same pot after I made the onion/ginger oil. I don't use nearly as much as 1 TB of baking soda, but I did double it from my usual 1/4tsp with thick spaghetti. This is a real winner a million different ways.
I made ramen noodles into spaghetti when I had leftover tomato sauce from dinner the night before, but not enough leftover spaghetti noodles. It worked great, but I mean they're just noodles anyways, not exactly a revelation or ground breaking substitution. They just came in clutch when I needed them. ✌️🤤🍝
Hey my fellow Lovelies!!! Dont you guys just absolutely L♥︎VE how Emmy breaks down the flavors in everything she tries and the way she describes the textures and all that??? Shes amazing!! Such a genuine person, I love her. Lol I LOVE YOU EMMY UR SO AWESOME!!! 🥰☺🤪
@@lukthu204 why would I need to be paid for saying something positive and complimentary about such a sweet person?? I genuinely enjoy her videos and HER ENTHUSIASM... so why do you feel the need to question the motive behind such a positive comment?? Do you have to be paid to say something nice in your everyday??
Hi Emmy 👋 Have you ever considered doing voice work? Like audio books; I think you'd be great reading educational books, fantasy/fiction, etc. Your voice is very consistent and pleasant 😁 Just throwing it out there lol
I have that exact bottle of hondashi in my fridge! Which reminds me, if you ever find yourself in the Cincinnati area, I'd love to see a video about Jungle Jim's
This looks soooo yummy! 😋😋😋 And now I also want to see Uncle Roger react to this.... no doubt he would bestow the title of "Aunt Emmy" in a heartbeat! 😊❤️
From experimenting I found that it works even better with Washing Soda (sodium carbonate) instead of Baking Soda (sodium bicarbonate). Commercialy available washing soda is NOT suitable for this bc it's not pure enough, but you can easily make food safe washing soda by heating up baking soda in a pan untill it starts to clump up and then dries out into a powder again- what happens is that baking soda breaks from sodium bicarbonate into sodium carbonate and water that you then boil out leaving you with ready to use washing soda. The reason to do this is that washing soda is 2 whole points of pH higher than baking soda so it's 100 times more alkaline. This makes the spaghetti boiled in it much more similar to ramen in texture and color than regular baking soda and it uses less of it. Only thing to watch out for is to not get that washing soda on your skin and such bc it's a mild irritant and can cause inflamation, even burns. If you use washing soda use a lot less than you would baking soda- for a liter of water I'd say a teaspoon if even that much, it's potent.
That slurp at the end :) :) This was a great video! All these years of eating ramen noodles and I never knew how they were made. Got to give this a try. And thanks for showing how putting chopsticks across the top of the pan prevents boiling over, that was a great trick too!
Italian pasta and ramen are surprisingly similar in composition, utilizing the same "durum" wheat for the best results and texture; the difference being that alkaline infusion during the kneading process.
interesting tool to learn, but my recent heart failure adventure, has me a bit paranoid about sodium in my diet... not sure how much sodium the noodles would take up from the baking soda boil...
I still have left over bias against MSG. I was always taught it was "bad" to use. Have you ever done a video debunking this? or any video more about MSG in general? Thanks
I don't know if you still have this lol but just so you know, msg stands for "monosodium glutamate" and it's literally the name, it's one molecule of sodium attached to one molecule of glutamate both of which are naturally occurring compounds in food, sodium is in slat, cheese, egg yolks etc, and glutamate is an amino acid present in almost every animal protein, the substance msg is broken down into these two particles in your stomach and they are absorbed normally how you'd have absorbed them if you had gotten them from any other food lol it's not some sort of drug compound it literally starts breaking down in your mouth which is what makes it taste so good
@@alphaironic The problem is they synthesized it into a concentrated powder about a century ago, and now it is unnaturally put into so very many things, and cooks can toss in way too much, even deliberately, to cover up poor ingredients. It's addictive, hence the passionate devotees of it who get so upset when I suggest it should be outlawed, the concentrated powder - "Accent" - that is. There are plenty of things that are found in nature that in a concentrated form become harmful or poisonous.
I definitely gotta try this, as a lover of anything noodle I definitely would love to turn some spaghetti noodles into ramen. Angel hair pasta always reminded me of some noodles. What did the ramen, soup, green onions, and egg say to eachother??? LETS GET NORI!!
Spaghetti with tomato sauce - spaghetti Spaghetti cooked in beef broth - ramen Spaghetti with bacon grease and melted cheese - carbonara Spaghetti and white sauce - Alfredo Spaghetti and cheese sauce - mac & cheese when you're out of bite size pasta
My great grad father emigrated from Japan to Mexico in the end of the 19th century, sufficiently to say there were no udon noodles in Mexico back then so my grandfather, my mom and myself grew up eating udon with spaghetti.
This was fantastic! I was very skeptical trying to make spaghetti as ramen and even more so when the noodles were done and I tried one without the broth (very strange flavor-kinda addictive as a cooking snack for some reason) The noodles had that chewyness, the flavor Was very similar to a ramen noodle. I made a veggiescraps soup stock a few days ago, added a lil soy sauce and smashed garlic and it came out pretty good.
I’m really excited to try this, I really miss ramen now that I’ve found out I can’t have gluten anymore. Barilla makes really good gluten free spaghetti so I’m going to give it a go! Thanks!
Uh wow, just made this and I'm stunned! So good! I didn't have hondashi or chicken bouillion but I DID have Campbell's chicken noodle and some bonito flakes. Threw a bit of those together with water, blasted it in the microwave and topped with the shoyu fixings and mayo. Delightful! I'm a weirdo who loves savoury/sour ramen so I threw on some microwave-pickled Daikon and it was great with the rich egg (and cut some of the egginess of the noodles) I want to try throwing in some miso next go round
Hello Emmy have you ever tried Sharwoods 'Straight to Wok noodles' they're a very good short cut, they're actually 3 types of Fresh noodles packaged in Ambient semi long life pouches with usually 3 months shelf life also I'm fairly proud of myself I discovered a UK based online retailer of Oriental style condiments etc which I am now using to improve my Ramen
i always tear off my hon dashi labels too, so that made me laugh when i saw you did 🤓.. I have so many of those bottles floating around cause i keep running in to situations where the refills are not available but the filled bottles are.. So i like to use them for paint water/thinner and various other crafterly things.
I grew up on eating Creamette pasta. That is, when name brand and not store (generic) brand was used. Barilla is a decent tasting brand as well, though.
I think Barilla is the right brand, for this "hack", because it's just decent quality. I wouldn't use a great quality pasta, because I think it wouldn't work so well. I'm an Italian living in Italy, by the way, so I know my pasta! 😉
Thank you for this recipe! I love ramen noodles & have always wanted to learn to make homemade versions. Now I can channel my inner Naruto & eat ramen every day!!!
I wonder if pasta like Barilla, boiled with baking soda to create a more ramen-like noodle is healthier than the typical use of the instant noodles like Maruchan or Top Ramen or even the ramen noodles from the Simply Asia brand...hmmmm.
I tried this trick to make chow mein (mexican edition xD) and let me tell u its freaking amazing the spagetti tastes soo different and the texture is different as well...it was really yummy
Maybe using the baking soda to boil the noodles will make the texture easier for you to deal with? I use vinegar in the boiling water when I parboil potatoes for homemade french fries, & it changes the texture too (it keeps the outside firm while maintaining the mealiness of the inside of the fry - yum!). Amazing what adding a little acid or base to the water can do!
I must say that you got me hooked on onions, eggs & cheese in my ramen noodles. These ingredients sure make ramens seem more like a meal. I keep green onions chopped in a plastic container all the time now and use so much more. Thanks for sharing all these tasty tips.
Truth!
try crushing fresh garlic into your ramen too!
Cheese has always been a requirement in my ramen noodles. But I eat mine a little dry compared to most
Garlic is awesome with ramens also. Fresh is best, but I do keep a jar of garlic buds just in case I run out of fresh. I am now hungry.....LOL.
sounds great, I will need to try this also. So many good ideas I love. Thanks.
I just made this for lunch. The real hero of this dish is the quick broth. Thank you for sharing this recipe!
That was fast! Glad you liked it. 🍜
I remember reading about something _like_ this a few years ago, but it involved another step where you baked the baking soda in an oven first. The higher heat of the oven turned the sodium bicarbonate into sodium _carbonate_ (i.e. sodium "monocarbonate"), which made a stronger alkali solution to cook the noodles in.
That baked baking soda method might be closer to traditional _kansui,_ but skipping that step and just using baking soda seems to also work, based on this demonstration...
So, this works. I made the recipe, I was a little concerned when pulling out the noodles that they were quite eggy, and I didn't want that to transfer to the broth, but when I added them to the broth the flavor was excellent. I do have a bit of an eggy aftertaste however, so I might suggest adding a tiny bit less baking soda. The broth recipe was great especially for how simple it is, I used maruchan seasoning as a substitute for chicken bouillon because I don't have any, and it worked great. I also added Sesame seeds to the flavor oil just for fun, and it was quite yummy in the broth. Overall a success, would recommend.
Oh damn, sesame seeds are a great idea!
I added garlic to mine and ended up putting the oil over the leftover noodles for storage (hey, easy garlic-oil/soy sauce noodle time!) But I can't even imagine how top-level it'd all be w/ sesame thrown in.
@@tracer.s definitely yummy, I actually made the broth again yesterday as a way to boost some regular instant ramen, and I think it's my new favorite way to make it. I think I'll try garlic too next time, I thought about it but I decided it might overpower the green onion flavor. But I do wanna give it a try. But yeah sesame is OP, if I had sesame oil I'd just add that but this seemed like a compromise.
Hi Emmy, greetings from Lithuania! I’ve been enjoying your videos for years now and I think you really need to make this national dish of ours. Summer is just around the corner and we always eat this cold soup during summers. It’s called Šaltibarščiai (aka Cold beetroot soup) (pronounced as shaltibarshchiai)
Its very simple and easy to make and tastes rich, tangy and crunchy.
4 small cucumbers (or 1 large one) (roughly chopped)
Handful of green onions
Handful of dill weed
500g (1lb) of boiled beetroot or apple vinegar pickled beetroot (grated)
1-1.5 liters of kefir or buttermilk (use as much as you’d like to your consistency liking)
We top it with a hard boiled egg sliced in half, some more green onions.
We serve this with oven roasted potatoes!
I’d be so happy if you tried it!
p.s. the colour of this cold soup is very interesting, it’s bright pink, almost like pepto bismol, but dont worry because it tastes amazing!
We have this in Poland too, we call it chłodnik!
That sounds delicious
@@tabithamartin7498 it definitely is!
@@Jhud69 yeah we all in the Eastern European countries have some sort of variation of this soup.
So I can't eat gluten anymore and ramen is one of the key things I miss. Just tried using gluten free spaghetti to make this. It worked so much better than I could have hoped!!!
I tried it with gluten free spaghetti as well and it did not work at all. Super disappointing.
@@kairi1309 My gluten free spaghetti was corn & rice based. What was yours? Because really it worked wonderfully for me and I've made it a few times since.
same hat here! I have wheat allergy, so I am going to try with spelt spaghetti soon. I can get rice and soy noodles but sometimes I really just crave a stronger noodle taste you know?
One thing that helps with the texture from what I found is using washing soda instead of regular baking soda.
You can make washing soda by just heating up baking soda in a pan untill you see it clump up and then dry up.
Only thing to watch out for is not to get that washing soda on your skin and stuff bc it's a mild irritant and can cause inflamation, even burns.
It has a whole 2 points higher pH (kerep in mind that's a logarythmic scale) than baking soda so it'll make for MUCH more chewy noodles.
You can also try soaking the noodles in water with soda, rinsing them well and boiling as usual. Takes longer but gets you better result.
If you want a ramen that's GF, Costco has rice ramen noods and they were the closest thing I could find to ramen noods. They're SO GOOD. Just don't overcook them because they will turn to mush, lol
Oh my gosh! This looks SO SO good! Honestly, when I was little, I used to do this with spaghetti noodles and beef bullion broth. My mom never really had ramen noodles so I would always have to improvise. This looks decedent and I so want to make it!! YUM!! Did anyone else have to improvise like this growing up? The noodles just never absorbed the broth like instant ramen though. Also, Fans of Emmy, scroll over to ‘thanks’ where you press the like 👍 button. This gives our amazing CZcamsr $$. The money goes to Emmy so she can make more great content! ❤️♥️💸
Regarding the noodles never absorbing the broth: I feel like that's why I have to cook the noodles in broth, gives them more time to absorb. I've tried adding the noodle from water boiled into a broth and then eating it straight away, the noodles never feel like it absorbed or have any broth flavor clinging to them. The downside of course is you'd have to use more broth/powder. But powdered broth is cheap and easier to keep.
@@Lliamhd I do the same, cooking noodles in broth instead of water. It is much better with flavor that way.
My mom made a similar version of this all the time
Omg I DID THIS TOOOO
@@Lliamhd I love powdered broth. As a matter of fact, I use it with milk for my Samyang noodles. I haven’t made regular noodles with broth in a while. I always wondered how instant noodles different from regular noodles but now I know. It took so many years LOL :)
It’s not the oil on the chopsticks that the bubbles of the boiling water is reacting to, but just the fact that the chopsticks are laying across the top of the pan. You could have lain a wooden spoon across the top and would have gotten the same reaction. Could have placed a metal utensil as well, but that would have heated up and be too hot to touch to remove, which is why wood utensils are recommended.
Thank you. I'd heard to "just add baking soda" to boiling water to make it taste like ramen noodles but never how much. Finally I can enjoy ramen without having to buy the (admittedly cheap) instant and throwing away the seasonings packet.
Doesn’t the alkali sort of.. gelatinize the starches in the pasta? I think similar to boiling bagels and also how pretzels are made. Gives that wonderful chewy texture. That’s my hypothesis!
I want to try this! 🥰
Sadly when I tried it it made it boil over horribly and I also very strongly tasted the baking soda used. The texture was nice though.
Would it have the same effect on GF noodles?
@@llamasugar5478 I'm not actually sure? My first guess is probably not? It might depend on what the noodles are made from. 🤔
@@Skenjin Aww, that's a bummer. Did you use a big pot with a lot of water? That's the only thing I can think of that might help.
I also made it ..Smells like 💩 and tastes like 💩. Never ever again..🙅🏼♀️
I just tried this and it actually works! I didn't have the right ingredients for the broth but got halfway there and added some sesam oil and sweet chili saus and it was amazing! Great tip, thank you!
Emmy I just saw a recipe for banana donuts. They are donuts made from bananas and I think flour. The video was kind of vague but you should try and make them.
That sounds delicious
🍌🍩🍌🍩🍌🍩
@@emmymade YASSS PLEASE DO IT QUEEN
I'm fat enough, don't do it!!!!
@@emmymade I also forgot to say they cooked it in a air fryer and dipped it in chocolate.
Hi Emmy! I was just thinking of dinner and your video popped up! Thank you!😀💖
I do this when I don't have yakisoba noodles, turns out great, much cheaper. Not quite as tasty but it's a decent sub. Fewer calories/fat too since most ramen noodles are made with veg oil.
Boil the spaghetti in the broth. Game-Changer.
I would love to try this out. Never figured spaghetti pasta could be prepared like this. So interesting!
BTW Reading crayon labels introduced me to periwinkle.
Hey Emmy! The chopstick/boiling trick works with any wooden utensils. I have a very old wooden spoon that was my Mama's that I use. It is one of my favorite cooking tricks!
I was juuuuust saying to my mom I want to see how I could make angel hair into ramen cause I saw a TikTok that was eggs added to ramen and poof! And your notification dinged! You're amazing! Thank You Thank You THANK YOU EMMY!!!!!!
YOU'RE WELCOME. :)
I've seen videos where baking soda was added to flour to make ramen, but this is so much simpler! I'm going to try this with whole wheat spaghetti. Great video!
Protip: After straining the pasta, run cold water over them to stop the carryover cooking from the residual heat. That stops them from getting overdone, plus the water chills them down which is what you want if you're making cold tsuyu noodles.
Emmy will Shoyu (pun intended 😉) some amazing homemade Ramen noodles. Yeah, they are most definitely yummy-licious looking indeed! 😋😋
Clever!
@@alphabetsoup6681 thanks! 😁
You can make sodium carbonate for proper ramen noodles by heating baking soda in the oven or in a pan at 200°c or medium heat for about an hour or until it stops losing weight. Give it a stir every now and then. You need to keep it in a sealed container or it will slowly turn back into baking soda (sodium bicarbonate) over time and the proportions in your recipe won't be right anymore.
Please tell us more, what do you do with the hat powder? How do you use it?
@@zenwaters5618 the same thing emmy did with baking soda in this video
Isn't that how washing soda is made?
@@stormyweather2807 yep, it's the same stuff. It has a bunch of uses.
Alex French Guy Cooking did this trick for his homemade ramen noodles.
I watched a video a year ago about making ramen and discovered the importance of alkaline water to give it texture and flavor, and I made my ramen. It was not easy , because the dough supposed to be hard. But the result was very satisfying. Unfortunately the pasta machine broke, since then I use to boil thin spaghetti in salted water with a sprinkle of baking soda .
I just did this for dinner, and I used regular spaghetti noodles. The thicker noodles are heartier, but the flavor and the texture are SO similar. Saved my dinner and now I feel full and happy lol. Thank you Emmy for sharing!
I tried with linguine, and for me it's the best shape for some toppings and for slurping. Love it!
I'm just getting to the point where green onions taste good again (covid really messed up my tastebuds). This looks so good! I'm gonna have to try it!
@@tangelite9968 it can but some things still don't taste/smell the same
@@smarshall012 coca cola still doesn't taste the same to me but its now much much more tolerable compared to a year ago when it just tasted strongly of like, perfume aroma for some reason.
It's the carbolic acid in Coca-Cola that causes that perfume taste.
@@spootymaniacs This happened to me with Dr. Pepper... still kind of tastes like perfume. Recovered over a year ago. 😭
Coca Cola to me tastes like how mold smells…. Pepsi is sliiightly better but I prefer Trocadero as a soda.
Thank you, Emmy, for BRIGHTENING my days with your inspiring content!🌼 The way you describe food is amazing, like I can taste it from over here in the Midwest! I am an aspiring culinary student and learn so much about different cultures from you in the most fun (edible) way possible.😋
Hey emmy- wow baking soda is magical!!!!
You should do ramen lasagna!!!!
I am very interested in trying this one thank you so much Emmy 🌻🌻🌻
Thanks Emmy for sharing this! I have used spaghetti to make ramen before on a few occasions. Now I know to put baking soda in the water. I could never get the texture or taste of the noodles right! 💜
Makes sense. I've used ramen noodles to make spaghetti. 😁
“Reading crayon labels introduced me to periwinkle.” :P
It's 2:00 a.m and I already had dinner but darn want to make this right now
Mission success. I just got some Lee Kum Kee chicken bouillon, not knowing the difference between it and western chicken bouillon. Combining dashi with that was nice. I was lazy and did everything in the same pot after I made the onion/ginger oil. I don't use nearly as much as 1 TB of baking soda, but I did double it from my usual 1/4tsp with thick spaghetti. This is a real winner a million different ways.
*Wishing everyone the best sleep of their life after having seen this relaxing video!*
🥰🥰🥰
I made ramen noodles into spaghetti when I had leftover tomato sauce from dinner the night before, but not enough leftover spaghetti noodles. It worked great, but I mean they're just noodles anyways, not exactly a revelation or ground breaking substitution. They just came in clutch when I needed them. ✌️🤤🍝
Hey my fellow Lovelies!!! Dont you guys just absolutely L♥︎VE how Emmy breaks down the flavors in everything she tries and the way she describes the textures and all that??? Shes amazing!! Such a genuine person, I love her.
Lol I LOVE YOU EMMY UR SO AWESOME!!! 🥰☺🤪
@@lukthu204 why would I need to be paid for saying something positive and complimentary about such a sweet person?? I genuinely enjoy her videos and HER ENTHUSIASM... so why do you feel the need to question the motive behind such a positive comment?? Do you have to be paid to say something nice in your everyday??
I can't wait to try and make this . I love all your videos
I hope you like it!🍜
I have to ask. Have you tried any recipes with lavender? Like lavender lemonade or lavender chocolate chip cookies? If not you totally should!!
Hi Emmy 👋 Have you ever considered doing voice work? Like audio books; I think you'd be great reading educational books, fantasy/fiction, etc. Your voice is very consistent and pleasant 😁 Just throwing it out there lol
I have that exact bottle of hondashi in my fridge! Which reminds me, if you ever find yourself in the Cincinnati area, I'd love to see a video about Jungle Jim's
Jungle Jim's is on my list of places to visit!
I just can't believe that baking soda will do that to spaghetti... I have to try this..
It only makes them stink :( doesn’t work at all
This looks awesome just found your channel will be back to see what is happening on emmymade :)
This looks soooo yummy! 😋😋😋
And now I also want to see Uncle Roger react to this.... no doubt he would bestow the title of "Aunt Emmy" in a heartbeat! 😊❤️
Idk, making ramen with spaghetti? Hiyaa!
From experimenting I found that it works even better with Washing Soda (sodium carbonate) instead of Baking Soda (sodium bicarbonate).
Commercialy available washing soda is NOT suitable for this bc it's not pure enough, but you can easily make food safe washing soda by heating up baking soda in a pan untill it starts to clump up and then dries out into a powder again- what happens is that baking soda breaks from sodium bicarbonate into sodium carbonate and water that you then boil out leaving you with ready to use washing soda.
The reason to do this is that washing soda is 2 whole points of pH higher than baking soda so it's 100 times more alkaline.
This makes the spaghetti boiled in it much more similar to ramen in texture and color than regular baking soda and it uses less of it.
Only thing to watch out for is to not get that washing soda on your skin and such bc it's a mild irritant and can cause inflamation, even burns.
If you use washing soda use a lot less than you would baking soda- for a liter of water I'd say a teaspoon if even that much, it's potent.
That slurp at the end :) :) This was a great video! All these years of eating ramen noodles and I never knew how they were made. Got to give this a try.
And thanks for showing how putting chopsticks across the top of the pan prevents boiling over, that was a great trick too!
imma try this!!!
Emmy can we get a miso soup recipe 🙌 I would love to try that recipe at home.
Italian pasta and ramen are surprisingly similar in composition, utilizing the same "durum" wheat for the best results and texture; the difference being that alkaline infusion during the kneading process.
interesting tool to learn, but my recent heart failure adventure, has me a bit paranoid about sodium in my diet... not sure how much sodium the noodles would take up from the baking soda boil...
I still have left over bias against MSG. I was always taught it was "bad" to use. Have you ever done a video debunking this? or any video more about MSG in general? Thanks
MSG powder is poison. Iwish they'd outlaw it all over like theydid in Pakistan.
I don't know if you still have this lol but just so you know, msg stands for "monosodium glutamate" and it's literally the name, it's one molecule of sodium attached to one molecule of glutamate both of which are naturally occurring compounds in food, sodium is in slat, cheese, egg yolks etc, and glutamate is an amino acid present in almost every animal protein, the substance msg is broken down into these two particles in your stomach and they are absorbed normally how you'd have absorbed them if you had gotten them from any other food lol it's not some sort of drug compound it literally starts breaking down in your mouth which is what makes it taste so good
@@alphaironic The problem is they synthesized it into a concentrated powder about a century ago, and now it is unnaturally put into so very many things, and cooks can toss in way too much, even deliberately, to cover up poor ingredients. It's addictive, hence the passionate devotees of it who get so upset when I suggest it should be outlawed, the concentrated powder - "Accent" - that is.
There are plenty of things that are found in nature that in a concentrated form become harmful or poisonous.
I definitely gotta try this, as a lover of anything noodle I definitely would love to turn some spaghetti noodles into ramen. Angel hair pasta always reminded me of some noodles. What did the ramen, soup, green onions, and egg say to eachother???
LETS GET NORI!!
That voice! It made me super invested lol love it. Definitely also tryna make it
And I must say that your one of the cutest little things I have ever come across on CZcams.🥰
I enjoy cooking for all that I learn. Thank you for sharing this culinary science experiment. I look forward to trying it.
Spaghetti with tomato sauce - spaghetti
Spaghetti cooked in beef broth - ramen
Spaghetti with bacon grease and melted cheese - carbonara
Spaghetti and white sauce - Alfredo
Spaghetti and cheese sauce - mac & cheese when you're out of bite size pasta
My great grad father emigrated from Japan to Mexico in the end of the 19th century, sufficiently to say there were no udon noodles in Mexico back then so my grandfather, my mom and myself grew up eating udon with spaghetti.
Reading crayon labels introduced me to periwinkle
This was fantastic! I was very skeptical trying to make spaghetti as ramen and even more so when the noodles were done and I tried one without the broth (very strange flavor-kinda addictive as a cooking snack for some reason)
The noodles had that chewyness, the flavor Was very similar to a ramen noodle.
I made a veggiescraps soup stock a few days ago, added a lil soy sauce and smashed garlic and it came out pretty good.
Lmiao!! Love you Emmy.
This is going to be delish
LOVE the texture of the noodle. I will never fix them another way even when making spaghetti. WOOT WOOT. TYTY!!!
I love Way of Ramen’s recipes and it’s great to see another one of my favorite CZcamsrs make one of them!!!
The best girl of cooking does it again
Oh, that's interesting! I've never had fresh ramen noodles so I won't have anything to compare to, but this sounds pretty interesting even so.
I’m really excited to try this, I really miss ramen now that I’ve found out I can’t have gluten anymore. Barilla makes really good gluten free spaghetti so I’m going to give it a go! Thanks!
Aroma sounds good! 😊
Uh wow, just made this and I'm stunned! So good!
I didn't have hondashi or chicken bouillion but I DID have Campbell's chicken noodle and some bonito flakes. Threw a bit of those together with water, blasted it in the microwave and topped with the shoyu fixings and mayo. Delightful!
I'm a weirdo who loves savoury/sour ramen so I threw on some microwave-pickled Daikon and it was great with the rich egg (and cut some of the egginess of the noodles)
I want to try throwing in some miso next go round
Hello Emmy have you ever tried Sharwoods 'Straight to Wok noodles' they're a very good short cut, they're actually 3 types of Fresh noodles packaged in Ambient semi long life pouches with usually 3 months shelf life also I'm fairly proud of myself I discovered a UK based online retailer of Oriental style condiments etc which I am now using to improve my Ramen
I have always always wondered if pasta noodles can be used for ramen and now this curiosity has been satisfied. Thank you for this vid, Emmy.
"More saltier" hahah oh Emmy ur so cute I just love you!! 🥰☺
I love seeing you enjoy stuff!
i always tear off my hon dashi labels too, so that made me laugh when i saw you did 🤓.. I have so many of those bottles floating around cause i keep running in to situations where the refills are not available but the filled bottles are.. So i like to use them for paint water/thinner and various other crafterly things.
i been thinkin boutt spaghetti into noodles for a while !
That is the same brand name for the spaghetti I often buy! I always eat those noodles.
I grew up on eating Creamette pasta. That is, when name brand and not store (generic) brand was used. Barilla is a decent tasting brand as well, though.
I think Barilla is the right brand, for this "hack", because it's just decent quality. I wouldn't use a great quality pasta, because I think it wouldn't work so well. I'm an Italian living in Italy, by the way, so I know my pasta! 😉
Modern ""recession" meals would be helpful , maybe Dollar tree/Dollar Store.
Hello Emmy, love your videos 💕
Thanks!
Thnx Emmy , added the HonDashi to my shopping list
Awesome. I lost you for a while, this a great rediscovery video.
Dinner time 😋
this look yummy... always love your vids.. keep it coming emmy.. love frok the philippines❤️
Usually I use wholegrain or dinkel wheat spaghetti which resembles ramen quite well.
Tysm
I wanted this recipe
I made this using a few substitutions for stuff I couldn’t find like adding fish and oyster sauce for the h mart stuff, amazing
The glasses are all adorable.
Thank you for this recipe! I love ramen noodles & have always wanted to learn to make homemade versions. Now I can channel my inner Naruto & eat ramen every day!!!
I use this kind of "broth" pretty often, even for wontons. It's tasty and it's ready in a blitz.
True this emmys got us where we must have egg in our ramen.
Looks fantastic
I can't wait to see you hopping up and down on a stick to make your homeade ramen noodles. No pun intended it is a revered technique in Japan.
I wonder if pasta like Barilla, boiled with baking soda to create a more ramen-like noodle is healthier than the typical use of the instant noodles like Maruchan or Top Ramen or even the ramen noodles from the Simply Asia brand...hmmmm.
Thank you I learned so much from you
I'm shook about the spaghetti turning into Ramen 💀💀 I need to try it now 😂😂
2 minutes in instant pot makes perfect ramen eggs!
Will try!
It's my birthday today,and I'm taking this like a present from Emmy😅!
I tried this trick to make chow mein (mexican edition xD) and let me tell u its freaking amazing the spagetti tastes soo different and the texture is different as well...it was really yummy
Well, I know what I’m doing for dinner. Thanks!
Enjoy!
I have a texture problem with spaghetti. The only spaghetti I can handle is angel hair. I love ramen noodles though.
I'm like that with udon noodles 🤢
Maybe using the baking soda to boil the noodles will make the texture easier for you to deal with? I use vinegar in the boiling water when I parboil potatoes for homemade french fries, & it changes the texture too (it keeps the outside firm while maintaining the mealiness of the inside of the fry - yum!). Amazing what adding a little acid or base to the water can do!
That looks SO GOOD!!