When you still have leftover turkey and you’re full up on post-Christmas sandwiches, pies or curries, this is a great alternative! It’s not heavy and is packed with bright flavours and delicious veggies. We have included a recipe to make your own Japanese-inspired miso ramen broth, but of course you can use a store-bought broth instead. Change up the veggies to whatever your favourites are, use traditional toppings like nori, or non-traditional toppings like kimchi, then season to taste with chilli sauces and fresh herbs.
Ingredients
For the miso ramen broth
2.5cm piece fresh ginger, grated
2 cloves garlic, crushed
500ml Carol's Stock Market Turkey Bone Broth or Chicken Stock
2 tbsp white miso
2 tbsp light soy sauce (to taste, depending on the salt content of your stock)
1 tbsp mirin
For the ramen
2 portions ramen noodles
2 eggs, washed
Shredded or sliced cooked turkey
4 chestnut mushrooms, sliced
1 small carrot, grated
1 green onion, sliced
Optional toppings
Kimchi
Sriracha sauce
Toasted sesame oil
Sesame seeds
Serves
2
Method
Heat a medium sized saucepan over medium heat, once hot, add a drizzle of a neutral cooking oil then add the ginger and garlic. Cook until fragrant, about 30 seconds, then add the chicken stock.
Bring to a gentle simmer then stir in the miso, soy (if using) and mirin. Leave to simmer over low heat while you prepare the rest of the recipe.
For the soft-boiled eggs, bring a large pot of water to a gentle boil over medium-high heat. Lower the eggs into the gently boiling water and set a timer for 6 or 8 minutes - depending on how soft you like the yolks.
Check the noodle’s package instructions for cooking times, then add the noodles to the pot with the eggs when the remaining cooking time is enough to cook the noodles (normally between 2-4 minutes depending.) Have a bowl of ice-cold water ready.
As soon as the timer goes off, use a slotted spoon to remove the eggs and drop them into the ice water.
Drain the noodles then divide between 2 bowls.
Ladle the hot miso ramen broth between the 2 bowls over the noodles then top each with the turkey and vegetables.
Peel the eggs and cut each in half then place 2 halves in each dish.
Add your choice of finishings like kimchi, sesame oil, sriracha sauce and sesame seeds. Serve immediately.
