2 teaspoons baking soda that has been baked for 1 hour at 300 degrees F
½ cup warm water, plus 1 tablespoon
2 cups bread flour
Or
2 cups bread flour
1 teaspoon Kansui
½ cup water
Either recipe will work. I gave you both recipes in the case you can’t find Kansui. The alkaline in this dish gives the noodle its character and its yellow color.
All you need to do is mix the ingredients in a stand mixer for 10 minutes. Divide the dough into 2 pieces then refrigerate for 1 hour wrapped.
I use a pasta machine to roll out my dough. This dough is hard on machines so be careful. I roll it to number 6 then use the cutter blades to make my noodles.
Blanch for 30 seconds in boiling water then serve with your favorite broth and garnishes. Miso bases, chicken stock or pork stock.