Traditional Ramen with Homemade sodium carbonate

Traditional Ramen with Homemade sodium carbonate

Traditional Ramen Noodles with Sodium Carbonate (Step-byStep)

Ramen, a dish celebrated for its rich flavors and comforting warmth, hinges greatly on the quality of its noodles. Traditionally, these noodles have a distinct texture and taste that set them apart from other types of pasta. While it's common to use baking soda in homemade ramen recipes, opting for sodium carbonate can elevate the dish significantly. This switch not only enhances the noodles' texture, making them springier and more satisfying to bite into, but also brings them closer to the authentic taste found in the ramen shops of Japan. By understanding and applying this simple yet impactful change, home cooks can transform their ramen experience, creating a bowl that resonates with the depth and authenticity of this beloved dish.
Prep Time 1 hour 30 minutes


  • baking sheet
  • Stand Mixer with paddle
  • Pasta cutter


Transforming sodium bicarbonate to sodium carbonate

  • 200 gr baking soda This will give you extra sodium carbonate to store and use for future ramen


  • 250 gr All Purpose Flour
  • 160 ml Boiling water
  • 4 gr Sodium Carbonate


Transforming Sodium Carbonate

  • Set your oven to 120°C (250°F). (Time: Approx. 10-15 minutes for the oven to preheat)
  • Spread a thin layer of baking soda (amount as needed) on a baking sheet or in an oven-safe dish
  • Place the baking soda in the oven and bake for about 1 hour. This process converts the sodium bicarbonate into sodium carbonate
  • Remove it from the oven and let it cool for about 15-20 minutes. Store it in an airtight container until ready to use. If you are using right away, you don't need to cool it

Making the Dough

  • Combine the flour and sodium carbonate in a mixing bowl
  • Gradually add water to the mixture, stirring until a dough forms. Adjust with a little more flour or water if necessary
  • Knead the dough for about 5 minutes, then cover it with a damp cloth and let it rest for 30 minutes.

Rolling and Cutting

  • Roll out the dough on a floured surface to a very thin sheet of about 2.5mm. You can use a pasta roller for this which is much faster.

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