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.


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


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


  • 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.


Adam Bush Chef Portrait
Adam BushDeputy food editor

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