Ramen orecchiette – easy homemade alkaline noodle soup


Click here to get 20% off your first month with Ritual. Thanks Ritual for sponsoring this video! * These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease ***RECIPE, SERVES 4*** 2 cups (300g) flour, ideally bread flour (THIS IS A ROUGH ESTIMATE) 1 teaspoon baking soda 3-5 carrots 1/2-1 cups frozen peas 1-2 oz (30-60g) cheap dried mushrooms 1 stick of lemon grass 1 bunch green onions 1 lime 1 small hand of fresh ginger 1 fresh red chili toasted sesame oil soy sauce rice vinegar (or any mild vinegar) sugar fresh cilantro for garnish Put the baking soda in a small pan over high heat and shake it around frequently. It’ll start to look a little wet, then after a couple of minutes it will get very dry and powdery. You have now converted baking soda into washing soda, which will get you a higher pH. Dissolve the washing soda in half a cup (118mL) of water, then knead in as much flour as the dough will take. Cover and let rest at least 15 minutes. Get a soup pot and roughly snip into the lemongrass in big chunks. Do likewise with the ginger (no need to peel). Snip in the fibrous green tops of the onions. Peel off a few chunks of zest from the lime and put those in, along with the dried mushrooms. Pour in about 2 quarts/liters of water, bring to a boil, reduce to a spirited simmer, and let cook at least half an hour. Cut the carrots, onions and chilies into thin rounds on the bias, and cut the limes into wedges. Put the rested dough on a large, clean countertop and roll it out into a snake as thin as possible (you could cut it in half if you have a smaller counter). Cut the snake into thin little ovoids of noodle dough with your knife, and lightly dust them in flour so they don’t stick to each other. When the broth is finished, strain out the solids and discard them. Add a little vinegar, sugar and lots of soy sauce to taste — get the broth tasting a little too salty on its own. Put in the carrots and boil until starting to go soft, about 5 minutes. Put in the onion and chili slices and boil for a few minutes. When the vegetables seem almost tender, stir in the noodles, taking care not to let them stick to each other. Boil the noodles 1-2 minutes. The pot fill foam up — don’t panic. Turn off the heat, stir in a few drops of sesame oil to taste, along with the peas, straight from the freezer. As the soup rapidly cools to eating temperature, the foam should vanish. Ladle into bowls and garnish with fresh cilantro and lime wedges for squeezing.





  1. For real tho those multivitamins are the only iron pills I can take without projectile vomiting an hour later. and my doctor's been asking me to take iron but I literally have been unable to until I found this brand. my gut doesn't absorb vitamin d very well and so there are lots of vitamins and minerals I must take because vitamin d is needed for like, every micronutrient 🙃 someone tell ritual to come out with iron pills!!!!!!

  2. I unintentionally created a vegan dish, from part of a chicken stir-fry I was developing years ago. Now it's a regular favorite. I stir-fry equal parts of onion, celery, and green pepper, turn it out onto a plate of rice, sprinkle generously with soy sauce, and top with roasted cashews. It's consistently good, so I think I'm onto something. As Adam said, why use meat, when a simple vegan dish tastes even better? I'm omnivore, but sometimes going without meat is good.

  3. This is the beauty of ramen. You use what's in your kitchen. It doesn't need to be made the Japanese way to be traditional. Once you use your own local ingredients, it's traditional to you. Ramen is open ended and the epitome of the first rule of cooking: "There are no rules."

  4. It’s amazing how it feels like there’s a hole ever since Adam lessened his output, but I’ll respect any decision for someone to allow more time for their own personal lives.

    Cheers Adam and I hope you have been feeling amazing! I for one immensely appreciate what you’ve given us 🙂