Ramen soup in a bowl with chopsticks on a rustic wooden table
The Biggest Mistake You're Making When Boiling Ramen Noodles
Despite its convenience, boiling ramen noodles in broth is a big mistake. One issue is that the noodles will release excess starch, making the liquid viscous and the noodles gummy.
This not only alters the texture of the noodles but also dilutes the distinctive flavor of the broth. Boiling the noodles in broth can also lead to unwanted cloudiness and flavor.
The noodles' springy texture comes partly from baking soda, which can leach into the broth. To avoid this, the noodles should be cooked separately in a pot of well-salted water.
It's also important to consider things that could affect the overall cooking time, such as using dried versus thicker noodles. Thick noodles may need a thicker or thinner broth.
It's also crucial to refrain from cooking additional ingredients directly in the ramen broth, as this can alter the flavor and risks the improper cooking of these elements.
Lastly, the timing of noodle preparation is crucial. To achieve that coveted fresh and springy texture, noodles should be cooked just before plating the ramen.