Welp, finally after asking a family member I was able to get a hold of some local low ash flour good for ramen (0.36 ash no additives).
I also included a pic of some brifisol 414 (a meat additive) that I got from a sausage maker supply store.
The brifisol 414 is just a bunch of phosphates blended together intended for sausage making.
Well turns out they have the exact same phosphates used in a lot of kansui recipes and I've been adding them to my ramen recipes with good results (just think good water retention and making the dough a lot less prone to brittleness).
Hoping the low ash flour will allow for ultra low hydration noodles.
by MoSzylak