What is it?
Kansui water is a solution of potassium carbonate and sodium bicarbonate (aka baking soda). Its alkalinity is an essential element in ramen noodles, giving them their characteristic springy texture and yellow hue. It’s available in most Asian markets
Don’t have it?
You can make a fair substitute by mixing 1 tsp. baking soda with 4 tsp. water.
Though you can make ramen with either fresh or dried noodles, the fresh ones add a distinctive tang, chewy-firm texture, and lovely golden hue. If you have the time and inclination,…