Recipe Facts

Ingredients

• 2 cups / 250 g bread flour
• 1/2 cup / 60 g all-purpose flour
• 1 tsp / 4 g baked baking soda (kansui-style alkaline agent)
• 1/2 tsp / 3 g kosher salt, for the noodles
• 3/4 cup / 180 mL warm water
• 8 cups / 1.9 L chicken stock
• 1/3 cup / 80 g white miso paste
• 1 Tbsp / 15 mL soy sauce
• 1 tsp / 4 g toasted sesame seeds, ground
• 8 oz / 227 g ground chicken
• 2 cloves garlic / 6 g minced
• 1 Tbsp / 6 g fresh ginger, grated
• 4 large eggs, soft-boiled and peeled
• 4 scallions, thinly sliced
• 1 cup / 150 g corn kernels

Step-by-Step Instructions

1. Step 1: Make the noodles: whisk both flours, the baked baking soda, and salt. Add the warm water and knead 10 minutes into a stiff, smooth dough. Wrap and rest 1 hour.
2. Step 2: Roll the dough thin and cut into thin noodles; toss with flour and set aside. The alkaline agent gives the springy, yellow ramen texture.
3. Step 3: Brown the ground chicken in a pot over medium-high heat, 5 minutes. Add the garlic and ginger and cook 1 minute, then stir in the miso, soy sauce, and ground sesame.
4. Step 4: Pour in the stock and simmer gently 15 minutes. Do not boil hard once the miso is in.
5. Step 5: Boil the fresh noodles in well-salted water 2–3 minutes, until just tender. Drain well.
6. Step 6: Divide the noodles among 4 deep bowls, ladle over the hot broth and chicken, and top each with a soft egg, scallions, and corn.

Cook's Notes

• Serves 4 | pasta machine or rolling pin | large pot
• From-scratch noodles only: flour, water, salt, and a kansui-style alkaline agent (baked baking soda). Never store-bought.
• Bake the baking soda on a sheet at 250°F / 120°C for 1 hour to make the alkaline agent.
• Keep the miso below a boil so it stays fragrant.