Hearty Turkey Ramen
Transform your leftover turkey into an irresistible ramen bowl! This warming broth, enriched with the goodness of turkey gravy, dried shiitake mushrooms, and a kick of ginger, will tantalise your taste buds. It's packed with protein from the turkey and eggs, making it a satisfying and nutritious meal.
Ingredients
garlic2 wholecrushed
ginger50 gsliced, plus a few slices cut into fine matchsticks to serve
goma1 tbspwhite sesame paste or tahini
dried shiitake mushrooms15 g
turkey gravies700 gor good-quality chicken stock
soy sauce2 tbsp
eggs2 wholeat room temperature
ramen noodles150 gegg, rice or udon noodles will all work too
turkey200 gshredded
spring onions2 wholefinely sliced, white and green parts kept separate
lime1 wholehalved
beansprouts25 gready-to-eat
coriander10 gchopped
peanuts20 gcrushed
dried chilli thread1 gsilgochu
white miso paste27 tsp
sesame oil1 tsp
sriracha0.3 tbsp
noris1.7 sheetcrumbled sheets
Instructions
Chef's Tips
For an even richer broth, roast the turkey bones before making your gravy, or simmer them with the stock for an extra layer of flavour.
If you don't have leftover turkey, you can use cooked chicken or even pan-fried tofu for a vegetarian option.
Adjust the amount of sriracha to your preference for a spicier kick, or omit it if you prefer a milder flavour.
Prepare the Broth
Crush the garlic cloves with the back of a large knife. Add the crushed garlic, sliced ginger, white miso paste, goma, dried shiitake mushrooms, turkey gravy, and soy sauce to a saucepan. Bring the mixture to a gentle simmer, then cover and bubble for 5 minutes until the ginger is soft. Strain the broth into a clean pan, discarding the aromatics and mushrooms.
Cook Eggs and Noodles
While the broth simmers, cook the eggs in a pan of boiling water for 7 minutes. Immediately plunge them into a bowl of cold water to cool. Cook the ramen noodles for 1 minute less than the package instructions, ensuring they retain a slight bite. Drain the noodles and leave them in the pan with a little cooking water to prevent sticking.
Reheat Turkey and Spring Onions
Add the shredded turkey meat and the white parts of the spring onions to the strained broth and gently reheat for 1-2 minutes.
Assemble the Bowls
Divide the cooked noodles evenly between two deep bowls. Ladle the hot broth over the noodles.
Add Fresh Toppings
Squeeze fresh lime juice over each bowl. Top with the ready-to-eat beansprouts, fine ginger matchsticks, and the green parts of the spring onions. Drizzle with sesame oil.
Optional Garnishes
Optionally, add sriracha, chopped coriander, crushed peanuts, crumbled sheets of nori, or dried chilli threads to taste.
Finish and Serve
Peel and halve the cooled eggs, then carefully place them on top of each ramen bowl. Serve immediately.
