When the idea of a Ramen from my leftover Thanksgiving turkey entered my mind, I couldn’t let it go! Here’s a ramen with a gorgeous broth, beautiful flavor and lots of fun garnishes.
Traditional? Who cares when it’s this good! I did what I do every year – made a big old pot of stock from my turkey carcass and divided it up for a couple of different recipes. You could make this with what’s left of a chicken dinner, too.
Since I don’t want all my stock to be ramen flavored, I simmered the 8 cups needed for this soup with the aromatic herbs and spices for about 20 minutes, strained them out and proceeded with the recipe which just took minutes to finish.
You could use a chicken broth, too, if you don’t happen to have a turkey carcass leftover from Thanksgiving jut laying around. Home-made broth will give you the silkiest tasting ramen, but you might want to shortcut with a good boxed broth. It’s all going to be delish.
Based on a recipe from Chef Edward Lee of 610 Magnolia I saw in Bon Appetit, we all fell in love with this recipe and adapted it to our tastes. And of course, we all love picking and choosing from the garnishes! That’s the best part. Any extra garnishes get tossed into the next evening’s salad.
For the Ramen Broth:
- 8 cups good turkey (or chicken) broth or stock – see recipe
- 4-5 radishes, roughly chopped
- a small piece (2 to 3 ounces) country ham, a few slices of prosciutto, or a piece of bacon, chopped, optional
- 2 to 3 cloves garlic, crushed
- 1″ knob of ginger, roughly chopped
Add all ingredients to a large saucepan, bring to a boil, reduce to a simmer and simmer for about 20 minutes. Strain and place the stock back in the pan. If you’ve used ham or proscuitto, you can chop and add back to the stock.
For the Ramen Soup:
- The stock from above (add a little water if necessary to compensate for the simmering time)
- 2 tablespoons red miso
- 1 tablespoon fish sauce
- 2 1/2 teaspoons soy sauce
- 2 teaspoons white distilled vinegar
- A few dashes of hot sauce
- 12 ounces ramen noodles (from 4 packages ramen soup. flavoring packets discarded) or thin spaghettini
Add all ingredients but the noodles to the stock, bring to a boil. Add noodles and simmer 3 to 4 minutes until tender.
For the garnishes, choose as desired or add your favorites:
- 10 ounces firm tofu, drained and diced (about 1 1/3 cup total)
- 6 ounces shiitake (or preferred) mushrooms, trimmed and thinly sliced
- 1 avocado, peeled, pitted, and thinly sliced
- 2 scallions, chopped
- 3 radishes, thinly sliced
- 1 carrot, julienned
- 1 small jalapeno or other pepper, thinly sliced
- 1 bunch fresh watercress, parley or cilantro (thin stems and leaves only)
- 2 cups pulled cooked turkey or chicken (from the carcass used for stock)
- I lime, quartered
- 2 eggs, cooked as desired, recipe below, or make Ramen Eggs
Divide noodles and broth between four bowls. Add garnishes as desired and serve.
Soft Boiled Eggs:
Bring enough water to cover eggs by about two inches in a medium sized saucepan to a boil. Add eggs and immediately lower to a simmer. Cook for the length of time desired, below.
Timing for eggs; timing may vary depending on how high you are above sea level.
- For eggs that are custardy and soft, but not runny, cook 8 minutes.
- For eggs that are creamy with just a little liquidy yolk in the center, 7 minutes.
- For runny eggs, 6 to 6 1/2 minutes.
Remove eggs and immediately plunge into a generous bowl of ice water. Leave for three minutes then peel and slice in half.
Today I’ll be sharing this recipe at our very own Throwback Thursday Link Party. You might want to bookmark this special two week extravaganza – they’re all lots of links to both Thanksgiving & Thanksgiving leftovers, Thanksgiving Crafts & Holiday Decorating.
I’ll also be sharing at Fiesta Friday, hosted this week by Julianna @ Foodie On Board and Hilda @ Along The Grapevine, and Saucy Saturdays. Saucy Saturdays is hosted by four incredible bloggers: Dina, Jennifer, Christine & Swayum.