Turkey ramen is the perfect recipe for the day after Thanksgiving. Bouncy noodles, a rich, savory broth, jammy eggs, and meaty pieces of crisped up turkey truly take your turkey day leftovers to the next level.
8 C turkey or chicken stock (feel free to supplement with up to 3 cups of water if you don’t have enough stock)
5 scallions, cut into 2 inch pieces
3 inch piece of ginger, sliced
1 head garlic, split open crosswise
1/3 C white or yellow miso paste
2 T low sodium soy sauce
1 tsp unseasoned rice vinegar
2 tsp sriracha
1 T dark brown sugar
2 tsp vegetable oil
3 C turkey, dark meat, shredded into bite sized pieces
4 large seven minute eggs, cooked according to this recipe
Garnishes: dried seaweed, sesame seeds, sliced scallions, sriracha or sambal, pickled onions, toasted sesame oil
Bring your stock to a boil in a large pot. If you don’t have enough stock to make eight full cups, supplement with water.
Add scallions, ginger, and garlic to the stock, bring to a boil, then lower the heat and let the mixture simmer for 30 minutes.
Remove the scallions, ginger, and garlic using a slotted spoon and discard.
Whisk in the miso, soy, rice vinegar, sriracha, and brown sugar. Taste and adjust as necessary (this will depend on how salty your stock was to begin with/how much water you might have used). Cover and keep the broth simmering over low heat.
Add the oil to a skillet set over medium heat and add your shredded turkey. Let the turkey cook for 5-10 minutes, stirring occasionally, until it’s hot and beginning to crisp on the edges.
While the turkey cooks, make your seven minute eggs according to this recipe (feel free to let them go for eight minutes if you don’t want a runny yolk). When they’re done, set them aside in a bowl of cool water.
Fill that same saucepan you used for the eggs with water and bring it to a rolling boil. Add your ramen noodles and cook for a few minutes or until they’re cooked through but remain pleasantly chewy. Drain and rinse briefly under cold water.
Assemble by dividing the cooked noodles into bowls, ladling over hot broth to cover, and topping with turkey, your seven minute eggs (cut in half lengthwise), and any other garnishes you’d like. Drizzle sparingly with toasted sesame oil.
Use dark meat turkey for this if you’ve got it. The extra fat content makes the dish even more unctuous and lip smacking.
Taste your ramen stock as you add the miso. Because everyone’s turkey/chicken stock is a little different your stock may need a little more miso or less than mine did. This will also be impacted by how much (if any) water you added to bring you up to a full 8 cups of liquid.
Buy white or yellow miso paste, not red. Red is delicious, but too strong for this kind of thing.
Don’t bother peeling your garlic, ginger, or trimming your scallions – you’re just going to fish them out of the stock later.
Because miso paste tends to settle at the bottom over time, make sure to give your stock a good whisk before ladling it over your noodles.
Keywords: turkey ramen, thanksgiving leftover recipe, what to do with leftover turkey, easy homemade ramen