Make the stock and freeze ahead or use 1.6 litres of ready-made stock.
ginger a thumb-sized piece,
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,
garlic 2 cloves,
white miso 2 tbsp
spring onions 2,
dried chilli flakes a good pinch
soft-boiled eggs 2,
turkey carcass 1,
broken into pieces
celery 1 stick,
woody herbs (bay leaf, thyme or rosemary)
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.
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.
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.
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.
Finish each bowl with a scattering of spring onions, chilli flakes and 1/2 a boiled egg, if you like.