Turkey Ramen Recipe with Noodles

Turkey ramen

  • serves 4
  • Easy

Use up leftover Christmas turkey in this nutritious and restorative ramen

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Use up your Christmas leftovers in this turkey ramen, then also check out our chicken ramen, vegetarian ramen, vegan ramen and more ramen recipes.

Recipe tip: make the stock and freeze ahead or use 1.6 litres of ready-made stock.

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Ingredients

  • ginger a thumb-sized piece, shredded
  • soy sauce 3 tbsp
  • shiitake mushrooms 150g, halved and quartered
  • long-stemmed broccoli 250g, cut into bite-sized pieces
  • ready-cooked egg noodles 2 x 275g packs
  • toasted sesame oil 1½ tbsp
  • cooked turkey meat 400g, shredded
  • garlic 2 cloves, thinly sliced
  • white miso 2 tbsp
  • spring onions 2, thinly sliced
  • dried chilli flakes a good pinch
  • soft-boiled eggs 2, halved (optional)

TURKEY STOCK

  • turkey carcass 1, broken into pieces
  • onion 1, quartered
  • carrot 1, roughly chopped
  • celery 1 stick, roughly chopped
  • woody herbs (bay leaf, thyme or rosemary)

Method

  • Step 1

    To make the turkey stock, put the carcass pieces into a large pan with the onion, carrot, celery and herbs. Pour in 2 litres of cold water and gently bring to the boil. Skim fat or scum from the surface then simmer gently for 1 hour. Strain through a fine sieve. Once cool enough to handle, remove as much meat as possible from the carcass, disposing of the bones and vegetables. This can be done up to 3 days in advance or frozen with any left-over meat.

  • Step 2

    Bring the stock to the boil and add the ginger, soy sauce and mushrooms, and simmer for 20 minutes. Add in the broccoli and cook for 2-3 minutes or until blanched.

  • Step 3

    Meanwhile, put the egg noodles into a colander and pour over a kettle of just- boiled water. Divide between 4 shallow bowls. Ladle over the broccoli, mushrooms and stock.

  • Step 4

    Heat a non-stick frying pan over a high heat and add the sesame oil. Cook the turkey for 4-5 minutes or until starting to crisp, then add the garlic and cook for 1 minute. Add the miso and cook for another minute. Divide between the 4 bowls.

  • Step 5

    Finish each bowl with a scattering of spring onions, chilli flakes and 1/2 a boiled egg, if you like.

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Nutritional Information

  • Kcals 546
  • Fat 15.6g
  • Saturates 3.2g
  • Carbs 44.9g
  • Sugars 5.2g
  • Fibre 6.5g
  • Protein 53.3g
  • Salt 4g
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