For the Ramen Broth:

• 8 cups good turkey (or chicken) broth or stock – see recipe
• 4–5 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