Turkey Ramen

Turkey Ramen from leftover turkey



For the Ramen Broth:

  • 8 cups good turkey (or chicken) broth or stock – see recipe
  • 45 radishes, roughly chopped or a 6-inch piece of daikon, roughly chopped
  • a small piece (2 to 3 ounces) country ham, a few slices of prosciutto, or 1 piece of bacon, chopped, optional
  • 2 to 3 cloves garlic, crushed
  • 1” knob of ginger, roughly chopped

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

For the garnishes, choose as desired or add your favorites:

  • 1 package firm tofu, drained and diced
  • 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, parsley or cilantro (thin stems and leaves only)
  • 2 cups pulled cooked turkey or chicken (from the carcass used for stock)
  • I lime, quartered
  • 2 to 4 eggs, cooked as desired, recipe below, or make Ramen Eggs


For the Ramen Broth:

Add all ingredients to a large saucepan, bring to a boil, reduce to a simmer and simmer for about 20 to 30 minutes. Strain and place the stock back in the pan. If you’ve used ham or prosciutto, you can chop and add back to the stock. The bacon is not so attractive and is best not added back in.

For the Ramen Soup:

Add all ingredients but the noodles to the stock, bring to a boil. Add noodles and simmer 3 to 4 minutes until tender.

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.

Keywords: 610 magnolia, Asian, Avocado, Bargain Meal of the Week, Bon Appetit, chef edward lee, Chicken Stock, daikon, Eggs, Hot Peppers, Jalapeno, Japanese, leftover Chicken, leftover turkey, Leftovers, Lime, miso paste, mushrooms, noodles, radish, ramen, Soup, spaghetti, Tofu, Turkey

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