I only had a little bit of the turkey stock left and I knew exactly what I wanted to do with it. I had not had ramen in a while and I had been craving it. The flavour of ramen is greatly determined by the quality of the broth. Although you can make tasty ramen with store bought stock a good home made stock will always be better. The only problem was that I only had 1 cup of turkey stock and I needed 2… I decided to soften some dried shiitake mushrooms in a cup of boiling water and use the resulting mushroom flavoured water for the remaining liquid component of the broth. This added a really nice shiitake mushroom flavour to the broth. The final component of the broth was a tablespoon of miso paste. I decided to finish the ramen off with some baby bok choy and bean sprouts. Everything was simmered in the broth thus adding even more flavour to it. The turkey ramen turned out pretty good. The broth was really tasty! I was in a bit of a rush and I completely forgot about the green onion! It is so nice to have turkey leftovers!
- 2 dried shiitake mushrooms
- 1 cup boiling water
- 1 cup turkey stock
- 1 serving cooked turkey (sliced)
- 1 baby bok choy
- 1 handful bean sprouts
- 1 serving ramen noodles (cooked as directed) (gluten free for gluten free)
- 1 tablespoon miso paste (gluten free for gluten free)
- 1 green onion (chopped, optional)
- togarashi to taste (optional)
- Let the mushrooms soak in the hot water for 10-20 minutes.
- Remove the mushrooms from the water (reserving the water) and slice.
- Bring the turkey stock, mushroom water, turkey and mushrooms to a boil.
- Remove the turkey and mushrooms from the broth and set aside.
- Add the baby bok choy to the broth and simmer until just wilted.
- Remove the bok choy from the broth and set aside.
- Add the bean sprouts to the broth and simmer for a minute.
- Remove the bean sprouts from the broth and set aside.
- Remove the broth from the heat.
- Dissolve the miso paste into a a few tablespoons of the broth and mix it back into the broth.
- Assemble by placing the noodles into a bowl followed by the turkey, mushrooms, bok choy and bean sprouts. Pour the both into the bowl and garnish with the green onions slices.
This looks amazingly healthy and light after the holidays. I love my butter and chocolate but once in a while our bodies need a break. Great job!
How delicious! I love turkey and mushrooms together. And ramen is always a favorite at my house.
the turkey stock and the flavour of shiitake sounds awesome. great noodle soup.
Nora B. says
Terrific move there using the mushroom water. I get ramen cravings too, but I don’t know why I’ve not made some myself.
By the way, I am very impressed by your pantry. I think I need to do a pantry make-over when I get back to Sydney.
Light and healthy. Nice dish for January in NY 🙂
Laurie Constantino says
my god man, you still have leftovers?? that must have been one humungous turkey! you are THE MAN!
Bellini Valli says
Another perfect use of the leftover turkey Kevin! Ramen would be light and yet satisfying after all the overabundance over the holidays.
Peter M says
When I read your post title, I thought you were going to show us how to make hand-pulled Ramen! (joke)
It’s great that you remake homemade versions of those tasty, yet MSG filled bowls of soup.
The home version always rules!
Ruth Daniels says
Wonderful dish and I always add dried shitake (or whatever dried mushrooms I have on hand) to make more/richer broth. Great minds think alike! Thanks for sharing with Presto Pasta Nights.
Love this recipe, for our summer is perfeclight and delicious
I love the things you put together, Kevin!
Oh man, that looks really delicious. I love the flavor of dried shitakes and always use the water for the flavor. I’m inspired now to make a shitake and seaweed soup tonight.
Coffee & Vanilla says
That is very nice recipe… and more turkey!! I love it 🙂
My favorite! Noodles soup!
Good way to use leftover turkey.