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This time of year, we’re eating more soup than ever. From Creamy Chicken and Wild Rice Soup to Thai Coconut Soup and everything in between, there’s no better time to get down with a warm and steamy bowl of soup. Ramen, in particular, is a cold-weather dish that is just so<\/em> comforting in the winter, especially when you’re feeling a little under the weather. But making ramen means you need ramen noodles, which not everyone has on hand at all times.\n<\/p>\n That’s where this science-based trick comes in. We\u2019re sharing how to turn a regular box of spaghetti pasta into a bowl of chewy, bouncy ramen-style noodles. Not only is this great for\u2014no surprise here\u2014a bowl of ramen, but it’s also a great hack for any noodle-based soup you may want to freeze or store in the fridge. That’s because this trick turns your pasta into stronger, more resilient noodles that can hold up better than durum wheat noodles can. Learn how below!\u00a0\n<\/p>\n <\/p>\n While ramen and pasta noodles may look similar, take a bite and you’ll realize they are indeed quite different. Fresh ramen noodles have a bouncier, chewier bite and a glossier appearance than its pasta counterpart. That’s because, while both noodles are made with wheat flour, ramen noodles are made with an alkaline water solution that transforms the dish.\u00a0\n<\/p>\n Typically, kansui\u2014a mixture of potassium carbonate and sodium carbonate\u2014is dissolved into the water that makes the ramen noodle dough. Adding kansui to the water makes it an alkaline solution, or a solution with a high pH level.\u00a0\n<\/p>\n <\/p>\n The alkaline solution does a few things to change dough from the inside out. First, it changes how the gluten proteins within the wheat flour interact with one another. According to a study shared on Food Research International<\/a>, kansui “improves the elasticity and extensibility of gluten.” This is what gives ramen noodles its undeniable springiness and elasticity.\u00a0\n<\/p>\n It also affects how the starches gelatinize in the dough. A study called “Effects of ‘Kansui’ (Alkaline solution) on Physical Property of Noodles<\/a>” states that “the addition of kansui resulted in fluidity of gluten.” The higher gelatinization influences the final noodle texture, making it chewier and firmer with a lesser chance of turning \u201cmushy\u201d like overcooked spaghetti can get.\u00a0\n<\/p>\n If you ever noticed a yellow hue to ramen noodles, that\u2019s due to its alkaline nature as well. Unlike pasta noodles that get its hue from egg yolks, ramen noodles can become more yellow, thanks to the interaction between the alkaline solution and dough’s flavonoid compounds, according to The Japanese Food Lab<\/a>. This process also gives ramen its classic “eggy” or “sulfuric” scent some diners pick up on.\u00a0\n<\/p>\n The 1-Ingredient Hack to Turn Your Spaghetti into Chewy Ramen-Style Noodles <\/span> <\/h2>\n
\n<\/figcaption><\/figure>\n How Does the Alkaline Solution Impact Noodles <\/span> <\/h2>\n
How to Mimic This Process at Home <\/span> <\/h3>\n