The taste and texture were great but I don't find them very yellow..
I added 0.01g of riboflavin per serving so 100mg for 10 servings. That's what it says in Ramen_Lord's Sapporo Style Noodles recipe.
How much more can I add? I don't want to overdose.
I do the mixing by hand, it may not have been mixed enough. You can see some color differences between the noodles in the photo but it was less exaggerated IRL.
by Busy-Read-1604
5 Comments
They look pretty great. Depending on your soup and tare, some color will impart to the noodles. Ultimately, just try more.
They’ll darken up when they cook, especially if they’ve aged for 2 days or more. Made enough for 4 portions, using Ramen_Lord’s recipe, last week with no riboflavin, and the first go around wasn’t quite a full 48 hours old, so they stayed pretty pale, but the second go around was 6 days old, and they darkend up a bit.
Another thing you can do for a richer yellow color is use some saffron or turmeric powder. Heat the water and let it soak in the water, then strain it out. Let it cool before you use it in the recipe.
I just saw a post about making ramen, and OP said to use a pinch of riboflavin
https://www.reddit.com/r/ramen/comments/365zgg/miso_ramen_101_a_primer_on_how_to_make_miso_ramen/
It looks yellow enough. Traditionally, alkaline water such as potassium carbonate is used, so the color will be very similar to this picture.
If you want to make it more yellow, use gardenia dye in Japan. I have heard that in the West it is used as an “cheap saffron scam” and does not seem to be common.
You may want to use other natural dyes.