Ultimate Vegan Ramen

Preheat oven to 250°. Spread 1 cup (266 g) baking soda out evenly on a parchment-lined baking sheet and bake 1 hour (baking soda will look exactly the same). Let cool.

Place 4 cups (500 g) all-purpose flour in the bowl of a stand mixer. Whisk 2 tsp. baked baking soda, 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, and 1¼ cups water until baking soda and salt are dissolved. Add to flour in three equal additions, mixing to incorporate with a wooden spoon after each addition. Mix until dough resembles a shaggy ball; knead in bowl just to bring dough together. Cover with plastic wrap and let sit at room temperature 30 minutes. (The dough will look a bit dry, but it will relax and hydrate with time.)

Turn dough out onto a surface and knead until smooth and bouncy, about 5 minutes. Return to bowl and cover with plastic wrap or place in an airtight container. Let rest at room temperature at least 3 hours, or chill up to 12 hours. (If chilling, let dough come to room temperature before making noodles.)