Tokyo Style Noodles


Post is also available in: Italian

Here is the first recipe for making delicious Ramen Noodles at home! Tokyo Style Noodles are truly versatile Ramen that can be used in various recipes and are perfect for experimenting with different recipes given their simplicity. I found this recipe on Mike Satinover aka Ramen Lord‘s e-book, who like me has developed an immense love for this dish.

Obviously the recipe is slightly adapted, the King Arthur flour is replaced by the Garofalo W260 since the strength of the flour to produce ramen noodles is around W240, and the W260 is the flour that for now has given me real satisfaction in the production of Ramen Noodles at home. Kansui can be prepared at home using the recipe on the blog. The other ingredients present are not at all complicated to find, Potassium Carbonate is a supplement that you can find in the pharmacy, obviously make sure that it is only potassium carbonate and that it is tasteless. Or you can order it on Amazon along with egg white powder and wheat gluten! Easy right !?

Riboflavin not yet purchased, but even this is available everywhere from the pharmacy to Amazon. If you don’t have it it’s not a big issue, it’s optional.

tokio noodle

Tokyo Style Noodles

Tokyo Style Noodles are thin but firm. They have the right chewy consistency that prevents the broth from being absorbed which would otherwise make them mushy and unappetizing. They are suitable for ramen such as Shio Ramen, Shoiu Ramen, Miso Ramen and many others, they are also good sauteed in short, they are noodles for various uses. They can be straight or curly. To get nice curly noodles, once cut and sprinkled with starch, just roll them up, squeeze them and crumble them as if you were squeezing an orange. I know it can be scary and weird but doing so will create nice curly noodles like in the pictures.

noodle for various uses

This recipe shows the dose for 1 portion of Tokyo Style Noodles, for more portions just multiply the dose of the ingredients and once ready, weigh the noodles to create the various portions. Usually a portion of Ramen is 130 up to 150 g but easily create portions suitable for your needs. In the recipe it’s recommended to let them “mature” at least one day but I resisted for three, but in any case, letting them rest for at least a day, will ensure that the humidity is distributed more evenly, making them firmer and much more good. I put them in an airtight container with a sheet of kitchen paper.

Cooking is very short, just two minutes in NOT salted water. If you are just starting out and have to manage the various steps of assembling the ramen bowl, cook them for 1-1/2 minutes so that you have time to assemble and serve the noodles correctly.

5 from 1 vote

Tokyo Style Noodle

"Easy to make ramen, they can be straight or curly. Ideal for different ramen recipes…"
Servings 1 portion
Prep Time 20 mins
Cook Time 2 mins
Ageing 3 d
Total Time 3 d 22 mins


  • Pasta Machine
  • Die for Tagliolini


  • 99 g Garofalo Flour W260 or bread King Arthur flour
  • 1 g Vital Wheat Gluten
  • 1 g Egg White in powder
  • 38 g Water filtered or bottled
  • 1 g Camargue Salt or kosher
  • 0,5 g Kansui
  • 0,7 g Potassium Carbonate


  • 0,01 g Riboflavin


  • Dissolve the Kansui in the water, then dissolve the potassium, the salt and finally the Riboflavin if you use it.
  • In a bowl (or in a mixer with a hook) put the flour and the wheat gluten and mix with the chopsticks.
  • Start by adding a little kansui mixture at a time, about ⅔. Stir for about 3 minutes to keep a kind of moist sand and then add the remaining liquid while continuing to stir for another minute.
  • Put the dough in a resealable food bag, press it with a rolling pin to get a rectangle of dough and let it rest for 1 hour outside the fridge.
  • Take the dough and thin it slightly before using the pasta machine. Start from size 0, and start topull the dough.
  • Fold the dough in half and pass it back to measure 0. Continue until you have a strip of dough that is as regular as possible. to help you can alternate the measure 0 and 1.
  • Return the dough to the bag and let it rest for 30 minutes.
  • Start by gradually thinning the pasta, using potato starch or starch to prevent it from sticking, reaching size 5 which corresponds to a thickness of 1.5 mm.
  • Cut the ramen and with the die for Tagliolini which corresponds to the size of 1.5 mm. Each serving should be 130/140 g but you can adjust it according to your needs. Sprinkle with starch.
  • To obtain curly Ramen Noodles, take each potion and squeeze and rub it with your hand, being sprinkled with flour they will not stick. Then gently untangle them to reform the soft skein of dough.
  • Let it rest for at least 1 day.
  • Cook in plenty of unsalted water for a maximum of 2 minutes. If you are not familiar with all the steps for the preparation of ramen, cook them for 1 ½ minutes, so they will keep the right consistency in the broth.


* approximate calorie calculation
Chef: recipesjourney
Calories: 368kcal
Course: Noodles
Cuisine: Japanese
Keyword: Ramen
Difficulty: Medium


Serving: 140g | Calories: 368kcal (18%) | Carbohydrates: 76g (25%) | Protein: 12g (24%) | Fat: 1g (2%)
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