Spread the baking soda in an aluminum sheet and bake at 120 degrees celsius for about an hour.

Add the baked baking soda to a glass, then add 100ml of warm water. (in my next recipe I am going to try lye water or white lihia)

Sift the 2 cups flour in a mixing bowl.

Add the soda mixture in the bowl then mix until water has been fully absorbed. (if using lye water add the 1tsp to water and stir)

Knead the dough until fully combined (note this is the hardest part) then wrap in a clear plastic and let it rest in the fridge for about an hour.

Roll the dough in a pasta machine (the pasta machine will help a lot!) or rolling pin until smooth.

You can cut the flattened dough in the pasta machine. If you do not have a pasta machine, you may roll the dough until flattened into even rectangle, fold it into two or three depending on its size then cut thinly using a knife. Add four occasionally to prevent sticking.

Portion as desired and store in a fridge, or cook for 5 minutes in boiling water.

Storage life span is about a week. Add flour to prevent sticking. Use with your favorite soup base like miso or soy based soups!