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Turkey ramen

Name: Turkey ramen
Total time: 1 h 30 min
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 carcass 1, broken into pieces; onion 1, quartered; carrot 1, roughly chopped; celery 1 stick, roughly chopped; woody herbs (bay leaf, thyme or rosemary)

1 hour 30 minutes
serves 4
Easy

Use up leftover Christmas turkey in this nutritious and restorative ramen

By Adam Bush

Published: December 13, 2019 at 12:34 pm

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.

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.