Equipment
Ingredients
turkey stock
- 1 turkey carcass, broken into pieces
- 1 onion, quartered
- 1 carrot, peeled and roughly chopped
- 1 celery, roughly chopped
- 10 g herbs, fresh
- 2000 ml water
ramen base
- 15 g ginger, peeled and grated
- 75 ml soy sauce
- 25 g dried mushrooms
- 250 g dried egg noodles
- 200 g long-stemmed broccoli, cut into bite-sized pieces
crispy turkey topping
- 11 ml sesame oil
- 500 g cooked turkey meat, shredded
- 3 garlic, thinly sliced
- 1 red chili, thinly sliced
- 1 celery, thinly sliced
- 2 g salt
- 1 g black pepper
sprout slaw
- 4 brussels sprouts, finely sliced
- 1 red chili, finely chopped
- 1 lime, juiced
- 3 sage, fresh leaves
garnish
- 150 g leftover roast vegetables
- 2 scallion, thinly sliced
- 9 g sesame seeds, toasted
- 1 g red pepper flakes
- 2 egg, soft-boiled and halved
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 778 kcal
- Protein
- 52 g
- Carbohydrates
- 81 g
- Fat
- 28 g
- Fiber
- 10 g
- Sugar
- 7 g
- Sodium
- 1691 mg
- Saturated Fat
- 7 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 10 g
- Polyunsaturated Fat
- 7 g
- Cholesterol
- 252 mg
- Potassium
- 1160 mg
- Calcium
- 223 mg
- Iron
- 6.9 mg
- Magnesium
- 144 mg
- Phosphorus
- 586 mg
- Zinc
- 4.3 mg
- Vitamin A
- 358 mcg
- Vitamin C
- 53 mg
- Vitamin D
- 1.1 mcg
- Vitamin E
- 2.8 mg
- Vitamin K
- 158 mcg
- Vitamin B6
- 1.1 mg
- Vitamin B12
- 0.8 mcg
- Thiamin
- 1.07 mg
- Riboflavin
- 0.88 mg
- Niacin
- 21.0 mg
- Folate
- 289 mcg
- Water
- 788 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place turkey carcass, onion, carrot, celery, and herbs in a large saucepan and cover with 2000ml cold water.
Bring the water to a boil, then skim any foam from the surface.
Lower heat and simmer gently for 1 hour.
Strain the liquid through a fine sieve into a clean pot and discard the solids. Remove any remaining meat from the carcass and set aside.
Add ginger, soy sauce, and dried mushrooms to the strained stock and simmer for 20 minutes.
Add noodles to the broth and cook for 5 minutes until tender.
Add broccoli to the saucepan during the final 3 minutes of the noodle cooking time.
Heat sesame oil in a non-stick frying pan over high heat. Add shredded turkey, salt, and pepper, and fry for 5 minutes until crisp.
Add garlic, chili, and sliced celery to the turkey and fry for another 2 minutes.
In a bowl, mix the sliced sprouts, chopped chili, lime juice, and sage. Season with salt and pepper.
Divide noodles and broccoli into four bowls. Pour the hot broth and mushrooms over them.
Top with the fried turkey, sprout slaw, roast vegetables, scallions, sesame seeds, and halved eggs. Serve immediately.
Chef's Notes
- For a richer turkey stock, consider roasting the turkey carcass and vegetables before simmering. This caramelizes the sugars and deepens the flavor.
- Don't overcrowd the pan when frying the turkey for the topping. You want to achieve crispy bits, not steam the turkey. Fry in batches if necessary.
- The dried mushrooms rehydrate in the broth, adding an umami depth. If you don't have dried, fresh shiitake mushrooms can be added with the broccoli.
- Adjust the soy sauce and chili to your preference. A touch of mirin or rice vinegar can add another layer of complexity to the broth.
- For an extra layer of flavor and aroma, consider adding a splash of toasted sesame oil to the broth just before serving, in addition to its use in the crispy turkey topping.
Storage
Refrigerator: 3 days — Store broth and toppings separately to prevent noodles from absorbing all liquid.
Freezer: 3 months — Freeze broth and turkey only; noodles and slaw do not freeze well.
Reheating: Reheat broth until boiling (100°C/212°F) before adding fresh noodles.
Troubleshooting
Broth is cloudy rather than clear
Cause: The stock was boiled too vigorously
Fix: Strain through a coffee filter or multiple layers of cheesecloth
Prevention: Maintain a very gentle simmer and skim foam regularly
Noodles are mushy and have absorbed all broth
Cause: Noodles were overcooked or sat in the broth too long before serving
Fix: Cannot be fixed
Prevention: Cook noodles for the minimum recommended time and serve immediately
Cultural Context
Ramen, a beloved Japanese noodle soup, has evolved far beyond its origins to become a global comfort food. This recipe offers a creative, fusion take by repurposing traditional Western holiday leftovers, like turkey and roast vegetables, into a rich, savory Asian-inspired broth.
