Quick way to make Kansui for Ramen Noodles

Just a quick video on how to make kansui (sodium carbonate) in a frying pan. This is what makes ramen noodles ramen noodles. Will get back to making ramen soon (hopefully)!
Full noodle playlist here:
• Noodles

[@niklasabke465]

Chemist here: You can also just put a lid on and wait maybe a tad longer and you really dont have to stir. Ist how i make my lye for baking prezels n stuff.

[@WayofRamen]

Thanks for the tip!

[@yahikokurotama4351]

What if you don't have non stick cook wares?

[@Sobe2305]

@@yahikokurotama4351 Does not look like he's using non stick here, looks like stainless steel.

[@arnabmaji5424]

Won't the water vapour condense on the lid though?

[@harrisonstoliker4932]

@@arnabmaji5424 not a chemist but there's no water here. I don't think that will happen. Didn't when I did it but our stoves might be different.

[@Davecity65]

I used this method a couple of months ago after reading Ramen Lord’s e-book. Much easier than the oven method and I also used this method for potassium bicarbonate to become potassium carbonate. The resulting powder in both cases is extremely fine and can get all over the place if you are not careful when stirring. Use a deep pot if you have one. Also, that powder gets really hot so be careful.

[@WayofRamen]

good tips!

[@michaelcarey9359]

I don't see how putting it in a pan andcontinually stirring it is easier than just putting the stuff in an oven, setting a timer, then walking away. Really, it's just easier to use sodium hydroxide/lye, which I also use for making bagels and someother baked stuff.

[@loati94]

@@michaelcarey9359 I'd say you can control better the process and result since every oven is different and the times might yield different results to different people even if using the same guide. I've read people that did it in the oven and then the noodles tasted way too strong

[@mynameisandong]

Awesome! Just what I needed 👌🏼👌🏼

[@TristanBehrens]

Hi Andong, ideas for soup season?

[@proamptik7015]

I watch your channel too 🤩👍👍👍

[@etherdog]

Really useful, Ryan! I particularly like the tips you pointed out, like looking for the bubbles, and weighing the final product.

[@kaitlyncoleman7872]

What perfect timing! I was already planning to make some sodium carbonate tomorrow for ramen noodles. I've tried the oven method before, but I'll definitely try this way instead. Thanks for the video!

[@vampirefox97]

Extremely helpful as always! Thank you for everything you do 😁

[@esquillo3708]

I've been doing this since your last video, someone commented this. It works great! Thank you for all your videos!

[@WayofRamen]

Yeah it works really well!

[@craftedbyorre]

Great to see you back in the studio, Ryan!

[@nitemare3904]

Thank you for this quick way for making Kansui! Great Video as always.

[@WayofRamen]

Thanks very much for watching. sorry for the hiatus.

[@sablelion]

Man, I've been abstaining from making ramen noodles for almost a year just because I don't have an oven. This is so silly, kansui can be done without it😆 Thanks a bunch, I'm gonna make some tomorrow

[@WayofRamen]

nice!

[@justalpha9138]

I just got a pasta machine from my grandmother who never used it, and I've always wanted to make my own noodles, so I can't wait to try this! :)

[@pamparker4047]

Excellent method ❤❤❤

[@albertozaffonato1325]

Hey man I was wandering if you will make any clam ramen. Your podcast is blowing my mind, really enjoying it during these weird times. Thanks a lot

[@celery7274]

I have decided I am going to learn cooking through osmosis and watch your videos as much as I can and eventually absorbe all your knowledge.

[@silenttraveler2710]

Total Awesomeness…. 👍

[@shobssans]

Oh my god I love you so much!!! This cut time exponentially for me 😭

[@dannychane]

This hack is genius!

[@ZeldaMasterBoss]

Im 16 days away from opening my ramen shop and one of the problems I had was getting the sodium carbonate as I dont have an oven. Seeing this was literally the best thing I ever wanted!

[@akira51p86]

How's your shop doing?

[@ZeldaMasterBoss]

@@akira51p86 it's been doing good, we've had sold outs so that's a really good thing!

[@akira51p86]

That's so nice to hear, what's the name?

[@ZeldaMasterBoss]

@@akira51p86 it's called Kawaguchi Ramen House

[@jasmineheathcock3358]

Would love to hear another shop update!

[@Lotus42840]

Using baking soda on nonstick often seems to eat away at the protective nonstick coating, might be better to use a regular pan like in the video.

[@lilly_koii]

thanks for this!! I think I didn't reduce it far enough when I used the oven so I'll definitely try this out. do you think the "freshness" of the baking soda would affect the end result or the noodles made with it? like any weird odors or tastes? 🤔 also life goes by so quickly I'm sure none of us mind waiting for your videos if you ever have things going on. take your time!

[@WayofRamen]

yeah you want to use a fresh box of baking soda if you can. i think it can trap odors if you use old stuff.

[@homumu]

I uploaded a video turning pasta noodle into a elastic ramen noodle using Sodium Carbonate a week ago, its good to see it again here!

[@alexill]

Hey Bud! Nice to see you!

[@WayofRamen]

Hey Al. how you been?

[@austinfarley4971]

I'm not sure how I came across your channel. However I love it. I'm curious if you've watched Alex (French Guy Cooking)'s adventures with Ramen.

[@germanofittizio6848]

I always prepare the exact amount of sodium carbonate that I need for the noodles, and immediately dump it in the water for the dough when still hot. The hot kansui dissolves immediately, instead of creating annoying lumps. And because it's a small quantity it takes a very short time to heat up

[@Andinel]

Something to note: I needed to wait for it to cool down before weighing it in plastic. It melted right through the bottom of my container so I have no idea if I did it right

[@s1mo]

Thanks for the great tip! I would have never thought of it However surgical masks, ffp1, ffp2 and ffp3 will do nothing to stop gas coming out from it Put on a lid, open a window, make air circulate and you're fine!

[@GPoh_99]

Stirred up particles are not exactly the same thing as a gas though. It's more like dust. The actual gasses involved are H2O and CO2, which aren't harmful.

[@odywanreyeszirkanboogiedow2789]

Thanks from Chile for that magic carbonato de sodio but i think jely whit no flawor maybe help in the mix for helastic and soft spaggetti bye

[@a.m.theshinyjohtohunter4287]

Been loving your content but I must ask why you need to cook the baking soda before making noodles? Is it to avoid leavening for the noodles but you still need the alkalinity for the correct taste/texture of the noodles? Thanks! Also, will home made noodles have the same or similar taste to the store bought "instant" noodles? Either way, I am seriously wanting to take a shot at making some home made ramen noodles as given all the chemicals that go into processed food, I'm trying real hard to avoid them... but dang the cravings are real. :P

[@ghausimuhammadtiftazani7883]

Can you make some gyukotsu ramen? I really need some recipe for that.

[@martinez1991don]

I seen a video called ramen heads on hulu. Tomita's broth is a mixture of broths cook for different lenght of time and looks to be super thick. You think you can do a recipe video on something similar?

[@michelesoto5919]

QUESTION: is there another product to do this step, is it necessary? I’m on a very low sodium diet for health reasons, 500-800mg, and a teaspoon is way too much for me.

[@pandiyaya8704]

YAY NOW I WONT POISON MYSELF MAKING NOODLES

[@davidfoxrn]

Finally!! Congratulations as you finally figured out what we chemists have been doing for decades...

[@Morex23]

How long does Kansui keep?

[@82ooo]

Hi.why dont you use kansui powder? Or baking powder after heating is quite the same? I can easily buy original kaisui in blue pocket about 7-10 dollars 500grams.

[@ojisanmangafood]

Can you suggest us some japanese language technical ramen textbook?

[@ni4egonovogo]

plz, what is the width of the noodles in Atlas?

[@elnywidjaja9885]

How long you fry the baking soda?

[@werox2045]

so we need sodium carbonate, is Arm & Hammer Super Washing Soda usable? i mean its ingredients are sodium carbonate and water, though Caution sheet says "Do not consume" and I've read sodium carbonate CAN be toxic if consume abundantly, but a small amount isn't.

[@johnnychin9598]

can i use air fryer

[@MrScolb]

Can someone plz tell me why my noddles has a strong flour taste even after coocking for a long period.

[@DonnaMSchmid]

FYI, sodium carbonate is called "Washing Soda" in the US. It can be found in most stores in the cleaning products aisle.

[@Chanko2397]

True, but it's not food grade. It can have contaminants since they don't expect you to be eating it. Safer making homemade kansui using food grade baking soda.

[@DonnaMSchmid]

Thank you for clarifying that!!! @@Chanko2397

[@adampantz9110]

So if I'm making ramen and I need to make the sodium carbonate do I use this method or the one in the oven?

[@WayofRamen]

This way is faster and easier. oven method works too though.

[@adampantz9110]

@@WayofRamen Ok thanks!

[@joy12division]

How does lye water perform compared to kansui? Asian grocery stores often have lye water.

[@WayofRamen]

its similar just harder to be exact with it since i dont know how much dissolved alkaline salts are in it

[@joy12division]

@@WayofRamen Sounds like an episode for a slow day.

[@abdulsalamaldabagh7760]

Can someone please put the discord link because I can't find it ever

[@WuRaidr]

"Might want to throw on a mask while making this" Half of America stopped watching there.... (Love your vids btw, have learned a lot from them)

[@petitefleur0307]

Did not work. No bubbles. Texture did not change

[@wyattholm5720]

I believe sodium carbonate is also called washing soda. Can't you buy that from a laundry section and use that?

[@KimbaRoars]

This is awesome and WAY less toxic than roasting your SB in aluminum which is so harmful to include in your meal. I like this method in a stainless steel pan 1K times better. Cooking with Aluminum in contact with your food destroys your human cells. Geonganghaseyo💚✌🏽

[@user-cu8nk7mg2v]

baked baking soda is dangerous fo the health?

[@bambulkomccloud3983]

A mask mandate now even for ramen cooking? I want my freedom! Just kidding, great video as always.

[@TheRedfire21]

Dont directly pour onto a plastic container after taking off heat or it will melt the plastic.

[@peqkz4184]

Nani?! Kansui dorifto

[@ghaleghale913]

Wao super hacked you are genuine

[@cpalustre]

Per fortuna in Italia abbiamo la soda Solvay

[@alphonsoburgessjr.4113]

Somewhat off topic question, but hey, still noodles related. Is there any particular reason why ramen nerds specifically use riboflavin for adding a color? Would a regular yellow food dye give a different result?

[@bawnmeedohthaaqib4866]

Thought he was making coco

[@palooka4830]

You telling me I've been using the oven this whole time like a chump??

[@WayofRamen]

we all were haha

[@GPoh_99]

I never understood why everyone on youtube uses a foil lined baking sheet and not just an oven safe bowl.

[@gschady]

0:11 .. the title says "make Kansui" but you said ACKshully make Kansui which is it? you ACKshully said it? are you ACKshully you? hmm .. ACKshully makes one think about what the word "actually" means doesn't it? it does actually

[@vandy3427]

Hi

[@WayofRamen]

Hello Brad!

[@lionhovestadt9157]

Made too much* literally me frying 1kg of baking soda rn

[@clivemilner]

Can you Snort it, get your Noodle High.

[@Alcooliques_sans_frontieres]

Why would someone have masks lying around anyway? Doesn't make sense. It never made sense, except for carnival.

[@tulutututu5613]

"Kansui" sounds exactly "碱水" in Cantonese. Amazing.😮