Spelt ramen noodles with miso broth is a bowl built from two simple parts: fresh noodles made with white spelt flour and a light broth finished with white miso. The dough takes about 12 minutes to mix and knead. The broth simmers while the dough rests, so the whole bowl is ready in about 65 minutes.
Spelt gives the noodles a soft bite and a faint nutty flavor. They are less springy than wheat ramen, and that suits a clean broth. The flavors stay balanced.
The miso goes in last, off the heat. If you boil it, the broth turns dull and slightly grainy, so stir it in once the pan is off the burner.
You can cut and freeze the noodles in advance. The broth keeps for four days. The steps stay clear, even if you have never made noodles before.
Why You’ll Love This Recipe
- Fresh noodles need only flour, water, salt and baking soda
- The broth simmers while the dough rests, so timing stays simple
- Raw noodles freeze well, so a second batch is ready later
- Soft, nutty noodles sit in a clean, savory broth
Ingredient Notes
- white spelt flour: White (sifted) spelt gives the smoothest noodles. Whole spelt works for up to half the flour, but add 15 to 20 ml more water.
- baking soda: It raises the dough’s alkalinity, which gives a pale yellow color and a slightly firmer chew, similar to kansui. Do not add more than the amount listed or the noodles taste soapy.
- white miso: White (shiro) miso is mild and slightly sweet. Yellow miso also works, but use 2 tbsp first and taste, since it is saltier.
- dried shiitake: They give the broth its savory depth. Fresh shiitake can replace them, but use 150 g and expect a lighter flavor.
- vegetable stock: Choose low-sodium stock. The miso and soy sauce already add plenty of salt.
Homemade Spelt Ramen Noodles with Light Miso Broth
Description
White spelt flour and a little baking soda make noodles with a soft bite, while white miso added off the heat keeps the broth smooth and savory.
Ingredients
Spelt ramen noodles
Miso broth
Toppings
Instructions
Make the noodle dough
- Stir the salt and baking soda into 170 ml lukewarm water until dissolved. Put 400 g spelt flour in a large bowl, pour in the water and mix with your hand until a shaggy dough forms.
- Knead on a clean counter for 8 minutes, until the dough is smooth and firm. It will feel stiff, and that is correct. Wrap it tightly and rest at room temperature for 30 minutes.
Cook the broth and eggs while the dough rests
- Heat the oil in a 3-quart / 2.8 L saucepan over medium heat. Add the garlic, ginger and spring onion whites and cook for 2 minutes, until fragrant. Pour in the stock, then add the shiitake, soy sauce and mirin. Bring to a gentle simmer and cook for 20 minutes.
- Bring a 5-quart / 4.7 L pot of water to a boil. Lower in the eggs and boil for 7 minutes for a set white and a jammy yolk. Move them to a bowl of ice water for 5 minutes, then peel. Leave the pot of water on the counter.
- Lift the shiitake from the broth, discard the stems and slice the caps thin. Pour the broth through a fine-mesh sieve back into the saucepan and keep it warm over the lowest heat.
Roll and cut the noodles
- Cut the rested dough into 4 pieces and flatten each with your palm. Roll or pass each piece through a pasta machine until about 1.5 mm thick. Dust both sides with flour, fold loosely and slice into 3 mm strands. Toss the strands in flour and shake off the excess.
Finish and serve
- Return the egg pot to a rolling boil. Cook the noodles for 2 to 3 minutes, until tender with a slight chew and no white core. Add the bok choy for the last 60 seconds. Drain well.
- Take the broth off the heat. Ladle about 250 ml into a bowl, whisk in the miso until smooth, then stir it back into the pan with the sesame oil. Do not let the broth boil again.
- Divide the noodles and bok choy among 4 warm bowls and ladle over the broth. Top with halved eggs, sliced shiitake, spring onion greens and sesame seeds. Serve at once, with chili oil if you like.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 472kcal
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 3.5g18%
- Cholesterol 185mg62%
- Sodium 1350mg57%
- Potassium 650mg19%
- Total Carbohydrate 80g27%
- Dietary Fiber 5g20%
- Sugars 4g
- Protein 25g50%
- Vitamin A 1500 IU
- Vitamin C 15 mg
- Calcium 110 mg
- Iron 4 mg
- Vitamin D 40 IU
- Vitamin E 1.2 mg
- Vitamin K 30 mcg
- Thiamin 0.3 mg
- Riboflavin 0.4 mg
- Niacin 5 mg
- Vitamin B6 0.3 mg
- Folate 70 mcg
- Vitamin B12 0.5 mcg
- Phosphorus 380 mg
- Magnesium 90 mg
- Zinc 3.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Start the broth as soon as the dough is wrapped. Both finish around the same time.
- Use low-sodium stock. The miso and soy sauce already bring plenty of salt.
- Cut noodles evenly at 3 mm wide so they cook at the same pace.
- Keep the egg pot of water. It becomes the noodle pot.
