I started playing with other ratios, like 2 teaspoons per quart and 1/2 tablespoon per quart. The effect was still there, but not quite as drastic. When I plunged my original noodles—the ones made with a full tablespoon of baking soda per quart of water, into my flavorful ramen broth—the amazing thing was that I hardly noticed the bitter aftertaste at all.
My conclusion is that if you have a delicate broth, it’s better to err on the side of less baking soda, using 2 teaspoons per quart of water. But when you have a full-flavored broth, go ahead and use 1 full tablespoon of baking soda per quart of water. You’ll get slightly better results, and won’t be able to taste the baking soda once the noodles are in the soup.