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.
crushed
sliced, plus a few slices cut into fine matchsticks to serve
white sesame paste or tahini
or good-quality chicken stock
at room temperature
egg, rice or udon noodles will all work too
shredded
finely sliced, white and green parts kept separate
halved
ready-to-eat
chopped
crushed
silgochu
crumbled sheets
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.
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.
Add the shredded turkey meat and the white parts of the spring onions to the strained broth and gently reheat for 1-2 minutes.
Divide the cooked noodles evenly between two deep bowls. Ladle the hot broth over the noodles.
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.
Optionally, add sriracha, chopped coriander, crushed peanuts, crumbled sheets of nori, or dried chilli threads to taste.
Peel and halve the cooled eggs, then carefully place them on top of each ramen bowl. Serve immediately.
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.