When it came to preparing for Passover, my mother would always buy matzo in bulk, just in case we ran out. After the holiday, my family would attempt to consume the remaining boxes of matzo, only to surrender to fatigue after a few weeks. Those boxes would then be stored in my parent’s pantry and used throughout the year for matzo brei, which, for us, is spiced and then fried, like scrambled eggs. Given my family’s tradition, I was absolutely delighted when our culinary team developed the Matzo Ramen Noodle Soup recipe, using leftover matzo from our Matzo Ice Cream.
Our Matzo Ramen Noodles are not kosher, however, because of the addition of hametz ingredients: vital wheat gluten, bread flour, and baking soda. Hametz are leavening ingredients that include wheat, spelt, oats, rye, and barley. While matzo is made of wheat, it is made under strict supervision to ensure the baking process does not exceed 18 minutes once the wet and dry ingredients have been combined—the 18-minute rule guarantees that the dough does not rise. We added baking soda to provide a wonderfully chewy mouthfeel that we attribute to ramen and Chinese noodles. Alkaline ingredients like kansui powder or in this case, baking soda, are traditionally what give these noodles their characteristic yellow color and chewiness. The hametz ingredients in this recipe might not be fit for traditional Passover observances, but Matzo Ramen is a great way to put leftovers to use after the holiday.
Similar to a matzo ball, these noodles sop up the savory, pressure-cooked chicken broth. And despite the unconventional shape, they retain that distinct matzo flavor. The addition of bright, tender vegetables to the broth is a reminder of spring. You can also pair this ramen with your family’s favorite broth for a new take on a beloved tradition.
– Caren Palevitz, Online Writer
