Servings: Makes 24 oz. uncooked noodles, or 6 servings
The yellow color and earthy fragrance of traditional ramen noodles comes from alkalinized water (known as kansui in Japan), which is reminiscent of the mineral-rich water once drawn from wells. Look for bottles of premixed alkaline solution in Asian markets; a clear liquid with milky sediment, the alkaline solution may be labeled “potassium carbonate” or “sodium hydroxide.” Finely ground 00 flour, with its higher protein content, is also key because it gives the noodles their firm bite while retaining their silky smoothness.
Editor’s Note: Thy shared her noodle making technique during her popular Ramen Noddle Workshop presented by Fine Cooking at Eat Drink SF 2014. As part of the workshop, Chef Paul Piscopo of Pabu and The Ramen Bar demonstrated Chef Ken Tominaga‘s legendary ramen broth.
Visit Thy’s blog The Wandering Spoon to learn more about her culinary travels and cooking classes.
Note: To make kansui in a dry form, thinly spread 1/4 cup baking soda on a foil-lined cookie sheet. Bake for 1 hour at 250˚F. Let cool and store in a tightly-sealed glass jar. To make ramen noodles, stir 1 Tbs. dry kansui powder into 1 cup of water until completely dissolved, before adding the salt.
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