TURKEY RAMEN
Provided by Edward Lee
Categories Soup/Stew Mushroom turkey Thanksgiving Dinner Lunch Tofu Noodle Watercress Peanut Free Tree Nut Free No Sugar Added
Yield Makes 4 servings, plus additional turkey stock
Number Of Ingredients 27
Steps:
- Pull about 2 cups of meat off the turkey carcass and reserve for the soup. Using a large chef's knife, chop the turkey carcass into small fist-size pieces. Transfer to a large pot and add the country ham, onion, carrots, daikon radish, garlic, ginger, and lemon halves. Add enough water to cover the ingredients by 1 inch and bring to a boil, skimming off any foam that rises to the top. Lower the heat to moderately low and let the stock simmer, adjusting the heat as necessary to maintain a very gentle simmer, until richly aromatic, about 4 hours. Let the stock cool slightly then pour through a fine-mesh sieve into a large bowl, discarding solids. Measure 8 cups of stock for the ramen bowls and reserve the rest for later use. DO AHEAD: The turkey stock can be prepared ahead and kept, covered in the refrigerator, up to 4 days, or frozen, in an airtight container, up to 3 months.
- Make the ramen bowl:
- Fill a medium bowl with cold water.
- Bring a small saucepan of water to a boil. Using a slotted spoon, gently lower the eggs, 1 at a time, into the boiling water. Make sure the water returns to a boil then cook the eggs for 7 minutes. Using a slotted spoon, transfer the eggs to the bowl of cold water. Once the eggs are cool enough to handle, with the back of a knife, gently tap on the shell to crack it. Carefully peel the eggs then cut them in half and set aside.
- While the eggs are boiling, in a large pot, bring 8 cups of the turkey stock to a boil. Add the miso, fish sauce, soy sauce, vinegar, and hot sauce and stir to combine. Add the ramen noodles, discarding the flavor packet if using packaged ramen soup, and boil until tender but still firm, about 3 minutes.
- To serve:
- Divide the ramen noodles and broth evenly into 4 bowls. Into each bowl, evenly divide the tofu, mushrooms, avocado, scallions, watercress, turkey, and soft-boiled egg halves. Garnish with freshly grated Parmesan then squeeze a few drops of lemon juice over the bowls and serve immediately. Mix everything together and let the broth warm all the ingredients before eating.
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Rita Lawson A
[email protected]I'm not a huge fan of turkey, but this recipe changed my mind. The broth was flavorful and the turkey was cooked perfectly. I'll definitely be making this again!
Sjoceke Dailey
[email protected]This turkey ramen was delicious! The broth was flavorful and the turkey was tender. I will definitely be making this again soon.
Dennis Kolbe
[email protected]I would definitely recommend this recipe to anyone who loves ramen.
Abel Castellanos
[email protected]This is a great recipe for a quick and easy weeknight meal.
Raul Zayn
[email protected]I love this recipe! The broth is so flavorful and the turkey is always cooked perfectly.
Lukas Malemi
[email protected]This was my first time making ramen and it turned out great! The broth was flavorful and the turkey was tender.
Yitbarek 350
[email protected]I made this recipe for a party and it was a huge success! Everyone loved it.
Babar Chandrr
[email protected]This recipe was easy to follow and the end result was delicious. The broth was flavorful and the turkey was tender. I would definitely recommend this recipe.
Mi Odex
[email protected]I wasn't sure how turkey ramen would taste, but I was pleasantly surprised. The broth was rich and flavorful, and the turkey was cooked perfectly. I'll definitely be making this again!
Aslam Jaj
[email protected]This turkey ramen was a hit with my family! The broth was flavorful and the turkey was tender. I will definitely be making this again.