A good, all-purpose noodle, usable in many different ramen applications and with most soups. Cut it 1.5 mm or thinner, crinkly or straight; relatively easy to make compared to other styles.
- Makes
- 270 g
- Keeps
- 2 weeks
Ingredients
2portions
Makes 270 g · 135 g a bowl
bread flour
191 gvital wheat gluten
1.93 gegg white powder
1.93 gwater
73.3 gsalt
1.93 g1.2 g baked soda | 1.2 g powdered kansui (0.5 g sodium carbonate + 0.7 g potassium carbonate)
2.31 gor powdered kansui 2.31 g (0.965 g sodium carbonate + 1.35 g potassium carbonate)
riboflavin — optional
0.0193 ga literal pinch, for color