Total Flour
192 g
Water
63 g
Cost / Serving
$0.50
| Ingredient | Per Serving | Total (2) |
|---|---|---|
| Flour | 95.9 g | 191.9 g |
| Water | 31.7 g | 63.3 g |
| Kansui | 1.4 g | 2.9 g |
| Salt | 1.0 g | 1.9 g |
| Total | 130 g | 260 g |
| Style | Hydration | Kansui | Egg | Thickness |
|---|---|---|---|---|
| Tokyo-style | 33% | 1.5% | — | 1.25 mm |
| Hakata-style | 28% | 2% | — | 1.0–1.1 mm |
| Sapporo-style | 38% | 1% | 10% | 1.5 mm |
| Tsukemen | 35% | 1.5% | 5% | 2.0 mm |
Homemade noodles cost ~$0.15/serving vs $12–$18 at a ramen shop
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Result
Two standard servings of Tokyo-style ramen need 192 g of bread flour and 63 g of water at 33% hydration. Add 2.9 g of baked baking soda dissolved in the water for the alkaline component.
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Four servings of Hakata noodles use 397 g of flour at only 28% hydration. The low water content makes the dough very stiff—knead thoroughly and rest overnight for best results.
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Sapporo-style ramen adds egg (10% of flour weight) for a richer, chewier noodle. Four servings need about 1 egg beaten and mixed into the water before combining with flour.
Ramen hydration ranges from 28% to 38% of flour weight, depending on the regional style. Hakata noodles use the lowest hydration (28%) for a firm, snappy texture that holds up in rich tonkotsu broth. Sapporo-style uses the highest (38%) with egg for a chewy, curly noodle suited to miso broth.
| Style | Hydration | Kansui | Egg | Thickness |
|---|---|---|---|---|
| Hakata | 28% | 2% | None | 1.0–1.1 mm |
| Tokyo | 33% | 1.5% | None | 1.25 mm |
| Tsukemen | 35% | 1.5% | 5% | 2.0 mm |
| Sapporo | 38% | 1% | 10% | 1.5 mm |
Kansui is alkaline mineral water (sodium carbonate and potassium carbonate) that gives ramen its yellow color, springy texture, and distinctive aroma. The easiest substitute is baked baking soda: spread baking soda on a foil-lined sheet and bake at 275°F (135°C) for 1 hour to convert sodium bicarbonate to sodium carbonate.
Rest ramen dough at least 2 hours wrapped tightly in plastic wrap. Overnight rest (8–12 hours) at room temperature is ideal. Resting allows water to fully hydrate the flour and the gluten network to relax, making the dough easier to roll thin without springing back.
Bread flour (12–14% protein) is the standard choice for ramen because its high gluten content produces chewy, springy noodles. All-purpose flour (10–12% protein) works for softer noodles. A 50/50 blend of bread and all-purpose gives moderate chew. Japanese ramen shops typically use specialized high-gluten flour at 13–14% protein.
Boil homemade ramen in a large pot of unsalted water. Thin Hakata noodles cook in 60–90 seconds, Tokyo-style in 90–120 seconds, and thick tsukemen noodles need 2–3 minutes. Stir immediately when adding noodles to prevent sticking. Do not add salt to the water because the kansui already provides mineral flavor.
Homemade ramen noodles cost roughly $0.12–$0.20 per serving in ingredients. A standard 130 g serving uses about 96 g of flour ($0.38/lb), 2–3 g of kansui ($0.02), and 1 g of salt ($0.01). Compare that to $0.50 for instant ramen or $12–$18 for a restaurant bowl.
| Option | Cost / Serving | Quality | Time |
|---|---|---|---|
| Homemade | $0.12–$0.20 | Restaurant-grade | 2+ hrs rest |
| Instant | $0.50 | Processed | 3 min |
| Restaurant | $12–$18 | Professional | N/A |
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Last Updated: Mar 9, 2026
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