Handmade Tokyo-Style Shoyu Ramen with Baked-Soda Alkaline Noodles

Preheat your oven to 250°F (120°C). Spread the baking soda evenly on a foil-lined baking sheet and bake for 1 hour. This thermal decomposition process converts sodium bicarbonate into highly alkaline sodium carbonate. Let cool completely and store any extra in an airtight jar.

To make the alkaline solution (homemade kansui), dissolve exactly 1 teaspoon of your baked baking soda and 1 teaspoon of sea salt into 160ml of warm water.

Place the bread flour in a large mixing bowl. Gradually pour in the alkaline water solution while stirring rapidly with chopsticks. Keep stirring until the flour transforms into small, pale yellow, pea-sized crumbs.

Press the crumbly mixture firmly together to form a rough, dense ball of dough. Wrap tightly in plastic wrap and let it rest at room temperature for 30 minutes to allow the gluten network to hydrate.

Divide the dough into two portions. Roll each portion out using a heavy rolling pin or a manual pasta roller (running it through several times on the widest setting to laminate, then gradually reducing thickness to about 1.5mm). Cut into thin noodles using a spaghetti cutter attachment, then toss lightly with cornstarch to prevent sticking.

In a medium pot, combine the chicken stock, dashi powder, ginger, and smashed garlic. Simmer gently over low heat for 15 minutes. In a separate small saucepan, simmer the soy sauce, mirin, and sake for 3 minutes to create your shoyu tare.

Bring a large pot of unsalted water to a rolling boil. Cook the fresh alkaline noodles for 2 to 3 minutes. Notice how they instantly turn a vibrant yellow and feel springy to the touch. Drain thoroughly.

To assemble, pour 2 tablespoons of the hot shoyu tare into each of 4 serving bowls, followed by 1.5 cups of the hot strained broth. Add a portion of cooked noodles, twisting them gently with chopsticks. Top each bowl with 2 slices of chashu pork, a halved ramen egg, sliced scallions, and a square of nori.