Turkey Ramen Recipe with Noodles

Turkey ramen

  • serves 4
  • Easy

Use up leftover Christmas turkey in this nutritious and restorative ramen


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.



  • 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)


  • 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