Merry Christmas to all

Noodle base recipe is Sapporo-style from Ramen Lord, to 37% hydration. Green is colored with chlorella powder and red is colored with the fermented red rice tofu (also for char shiu color iirc), plus a 4 drops each Wilson food gel dye to a 400g flour recipe. I used the white bread flour from Camas Country Mill.

Broth is a Butterball turkey. Debreasted and rest turned into broth after boiling. Breasts were marinated in a salt equilibrium marinade with pureed ginger, shiro soy sauce, salt, msg, and green onions. Roasted to 150F internal temp.

Tare is kombu, mirin, shiro soy, dried shittake, katsuoboshi, MSG, salt, and water. Eggs are standard mirin and soy equilibrium marinade.

Was a lot of fun making the noodles! I had to do some guesswork with the coloring but happy with the results. Can't say I noticed any flavoring of the noodles but I was thinking an idea to puree dried chili's simmered in water, strain and use that water for the noodles.