Description
This Roasted Turkey Ramen recipe transforms leftover turkey into a comforting and flavorful bowl of ramen. Featuring tender mushrooms sautéed in butter, a savory broth enriched with soy and hoisin sauces, and topped with soft-boiled eggs, scallions, nori sheets, and chili garlic paste, this dish is perfect for a cozy dinner with a delicious Asian twist.
Ingredients
Scale
Broth and Protein
- 5 cups chicken stock, or turkey stock, or vegetable stock
- 3 tablespoons soy sauce
- 1 1/2 tablespoons hoisin sauce
- 3 to 4 ounces roasted turkey
Ramen and Toppings
- 2 blocks dried ramen noodles, seasoning packets removed
- 4 scallions, sliced
- 2 nori sheets
- 2 or 4 eggs, soft boiled or poached
- 1 handful fresh cilantro, for topping
- 2 tablespoons chili garlic paste
- 3 teaspoons black sesame seeds
- 1 tablespoon toasted sesame oil
Mushrooms and Aromatics
- 2 tablespoons unsalted butter
- 12 ounces shiitake mushrooms
- 2 garlic cloves, minced
Instructions
- Sauté Mushrooms and Garlic: Heat a large skillet over medium heat and add the butter. Once melted, add the shiitake mushrooms and minced garlic. Toss and cook until the mushrooms are soft and juicy, about 5 minutes. Remove from heat and set aside.
- Prepare the Broth and Eggs: While the mushrooms cook, bring the stock to a simmer in a separate pot. Stir in the soy sauce and hoisin sauce to enrich the broth. If making soft-boiled eggs, heat about 3 inches of water in a small saucepan until boiling. Reduce to a gentle simmer and carefully add the eggs. Cook for exactly 6 minutes. Remove with a slotted spoon and place eggs into an ice bath to cool completely before peeling.
- Assemble the Ramen Bowls: Divide the dried ramen noodles between two large bowls. Add the roasted turkey, sautéed mushrooms, sliced scallions, fresh cilantro, and chili garlic paste to each bowl to your taste.
- Add Broth and Final Toppings: Pour the hot broth evenly over the noodles and toppings in each bowl. Allow the noodles to soak for 2 to 3 minutes to soften. Stir gently and add the peeled soft-boiled eggs and nori sheets on top. Finally, sprinkle with black sesame seeds and drizzle toasted sesame oil over each bowl.
- Serve Immediately: Enjoy the ramen piping hot. For extra servings, divide into more bowls to serve 3 to 4 people as desired. Adjust chili garlic paste for preferred spice levels.
Notes
- Soft-boiled eggs provide a rich, creamy yolk but feel free to poach eggs if you prefer.
- You can substitute turkey stock with chicken or vegetable stock depending on what you have on hand.
- The chili garlic paste adds a spicy kick; adjust quantity based on your heat preference.
- Removing ramen seasoning packets ensures control over sodium and flavor balance.
- Allow noodles to soak briefly in broth to avoid becoming too soft or mushy.
- Fresh cilantro and scallions add brightness and freshness to the dish.
Nutrition
- Serving Size: 1 bowl (about 1/3 of recipe)
- Calories: 450
- Sugar: 4g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 165mg
