Ramen from Spaghetti?

As a bit of a ramen snob, I was definitely skeptical of this technique. The thought of regular pasta becoming my beloved ramen was a long shot, but alas I was proved wrong.

In traditional ramen noodles, kansui (an alkaline mineral water containing sodium carbonate and potassium carbonate) is used to give the noodles their chewy texture and yellowish color. Baking soda, or sodium bicarbonate, can mimic this effect when used in a process called "alkalization."

The Chemistry:

When you add baking soda to boiling water and cook the spaghetti, the heat causes the baking soda (sodium bicarbonate) to break down into sodium carbonate (Na2CO3), a stronger alkali. This sodium carbonate alters the surface of the spaghetti in the following ways:

1. Protein Strengthening: Alkaline conditions strengthen the gluten network in the wheat, making the noodles firmer and chewier.

2. Color Change: The alkalinity causes a chemical reaction in the pigments of the flour, giving the noodles a slightly yellow hue.

3. Texture Change: The increased firmness and chewiness are hallmarks of ramen noodles, thanks to the high pH from sodium carbonate.

How to Do It:

1. Boil water: Add about 1 tablespoon of baking soda to 1 liter of water.

2. Cook spaghetti: Boil the spaghetti in this alkaline water for a slightly longer time than usual (around 8-10 minutes).

3. Rinse well: Once cooked, rinse the spaghetti thoroughly to remove any excess alkaline taste.

Shoyu Ramen, serves 2-4

Ginger scallion Oil

5 whole scallions, sliced thinly

1 thumb sized piece of fresh ginger, minced 

6 tablespoons neutral oil, I used avocado 

Heat a pan over medium heat, add oil and once shimmering add the ginger and cook 10 seconds of it seems like it’s cooking to fast or coloring lower the flame and add the scallions, simmer for 2-3 minutes. Reserve in a bowl. Lasts 3 days in the fridge 

Shoyu Ramen Broth

6 cups chicken bone broth 

2 teaspoons Hon Dashi 

1 cup mushrooms of your choice

1/4 cup soy sauce 

1 teaspoon sugar 

Soft boiled egg (7 minutes in boiling water) refresh in icebath

Seaweed (optional)

Chili Crunch, you know which one

Tip everything up to the sugar in a large pot and simmer for 15 minutes, set aside on lowest flame to stay warm 

Spaghetti Ramen technique 

In a large pot Bring 8 cups of water to a boil, add   2 tablespoons of baking soda to the water. It will bubble up quite vigorously so use a deep enough pot. Cook the pasta for 2 minutes past the suggested time, rinse well in cold water

Add the ramen to a bowl topped with the shoyu broth. Generously spoon the ginger scallion oil and whatever other toppings you prefer. Enjoy right away