Mix well, until the baking soda is completely dissolved.
In a small glass bowl, mix the baked baking soda and water. Just store the excess in a tightly sealed container to prevent it from absorbing moisture, in a place where it can keep for a long time. Note: You can bake more than what’s needed for this recipe for future use. Into a small baking pan, place the baking soda. If you are using kansui, then skip to step 3. If you are using baked baking soda, then follow this procedure. 1-1/2 teaspoons kansui or baked baking soda (see step 2 below). Prep time: 1 hour 45 minutes | Inactive time: 1 hour | Total time: 2 hours 45 minutes Ingredients: With a bit of energy, you will be rewarded with noodles that will ensure you never go back to buying instant ramen again, as there is a big difference in taste and consistency. Making your own ramen noodles is easy, but the dough you will deal with is quite hard. Hang the noodles to avoid sticking, or place them on a tray, and sprinkle some flour. Pass the dough through the spaghetti cutter. Start from the thickest setting, down to your desired thickness. Pass the dough through the pasta maker a few times to make it thin. Divide it into 4 equal parts, and flatten each with the rolling pin. Unwrap the dough, and pass the rolling pin over it again. Wrap the dough in cling wrap, and let it rest at room temperature for 1 hour. It is a tough dough, so put a lot of energy into it. Transfer the dough to a work table, and flatten it with a rolling pin. Use you hands to knead it more to make it even more compact. Don’t add more water.Īfter a lot of mixing, you will come up with a compact ball. It is a very dry and crumbly dough, but with a lot of mixing, it will eventually come together. Pour the baking soda and water mixture into the well. Into a large bowl, pour the flour, and then make a well in the center. In a small glass bowl, combine the baked baking soda and water, and mix until it is completely dissolved. If you make your own, then bake more than what’s needed in the recipe, and simply store the rest in a sealed container for future use. Baking the baking soda at a low temperature for an hour alters the composition from sodium bicarbonate to sodium carbonate, according to an article written by Harold McGee in The New York Times. 
You can get this solution only in Asian stores, but if you don’t have access to one, then just make your own at home with baking soda, and store it for future use. To make ramen noodles, normally you would need kansui, an alkaline solution that makes the noodles a bit chewier but doesn’t alter the taste at all. After this, you won’t even think of eating ramen noodle soup that’s not freshly made, because I am telling you, there is a whole world of difference between the two. But what if we make our own ramen noodle soup completely from scratch? It’s not as hard as you think.
That is already much better and healthier. But we have solved this problem by dumping the flavorings and just using the dried block of noodles for a much better noodle experience. Most of us who don’t have access to fresh ramen noodles would just buy the instant noodles in the supermarket and enjoy them at home (regardless of the fact that most of these noodle packs have MSG as flavor enhancers).
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