Leftover Turkey Ramen

Hello Friends! I hope you all had a wonderful holiday weekend. I took a short respite from the blog and social media over the weekend to cook for my family and friends. As much as I intended to document every dish and share it all with you here, I was just too caught up in the moment to stop and take pictures! I have a fun recipe today though, an unexpected way to enjoy those turkey leftovers: Leftover Turkey Ramen.

The Stock

If you made a turkey I hope you simmered that carcass with onions, carrots, celery, lemon…or anything else you may have stuffed into the cavity for added flavor. I love to have this broth for soups now, and later. We had smoked turkey and that adds a wonderful smokiness to the finished broth. I simmered the carcass with 12 quarts of water and cooked it down to about 6 quarts of stock. Today, I am using about 10 cups of that stock to make the ramen broth.

Ramen stock ingredients

Simmer the 10 cups stock with one cup dried shiitake mushrooms, one cup bonito flakes and kombu. I have a 6″ strip of kombu. Let that simmer for as long as you like. The stock is already full of turkey flavor, so I let this simmer for about an hour with the lid on for about 35 minutes so it didn’t reduce too much.

Turkey stock with shiitake, bonito and kombu

Flavor Booster

While the Dashi (shiitake, kombu and bonito) broth will make up the backbone of the flavor, ramen gets an extra boost of flavor from a combination of miso, soy sauce, Mirin and a little vinegar. There are all kinds of ramen flavor boosters, some are purely soy sauce, vinegar and Mirin. I like the miso-based variety because the miso gives the broth a nice body and richness.

Miso flavor booster ingredients

Combine about 2 -3 tablespoons of miso (I am using light sweet miso, but you can use dark or red miso) with 2 tablespoons soy sauce, 2 tablespoons rice vinegar (turns out, I am out of rice vinegar, so I used apple cider vinegar). Then I added 1 tablespoon Mirin.

Miso flavor booster

Mix those ingredients and set aside. When the stock is well-flavored with the shiitake, bonito and the kombu, strain the stock into a bowl and then return it to the pot. I opted to reserve the shiitakes to slice up and use as a topping. If you want to do this, remove the tough chewy stems from the shiitakes, thinly slice, and set them aside.

Ramen stock

Keep the strained broth on a low simmer and add the flavor booster. Mix well and let that simmer while you prepare the rest of the ingredients. I have thickly sliced leftover turkey that I lightly sauté in a little olive oil to warm them through and give them a little color. While your turkey slices are lightly browning over medium heat, boil two eggs and cook the ramen noodles.

Ramen ingredients and toppings

Leftover Turkey Ramen

Plated bowl of ramen

Put the drained noodles in a bowl and ladle over 2 cups of the broth. Then top with the turkey, carrots, shiitake and egg slices. I have added a generous spoonful of my favorite chili crunch for texture and heat. Of course, add whatever toppings you like. Scallions are a typical topping. Green beans, broccoli or spinach would be great additions for flavor, color and texture.

Coseup finished leftover turkey ramen

Thank you all for spending some of your Monday with me! I hope this recipe for Leftover Turkey Ramen inspires you to try something different with your Thanksgiving leftovers. But if you’re looking for a different leftover recipe, try one of my sandwiches from my Turkey Sandwich Trio post. Remember you can also find me on Pinterest, Instagram and facebook. I will see you again very soon, take care and be well. xo Kelly

Leftover Turkey Ramen

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Main Course, Dinner Japanese American
By Kelly Djalali Serves: 2-5
Prep Time: 20 minutes Cooking Time: ~1 Hour 20 Minutes Total Time: ~1 Hour 40 Minutes

Turkey stock gets a Ramen flavor boost from Kombu, Bonito, Shiitakes, Miso, Mirin, Vinegar and Soy Sauce.


  • 10 cups Turkey Stock
  • 1 cup Dried Shiitakes
  • 1 cup Bonito Flakes
  • 1 small to medium-sized strip of Kombu
  • Ramen Noodles
  • Flavor Booster
  • 2-3 tbsp Miso Paste
  • 2 tbsp Soy Sauce
  • 2 tbsp Rice Vinegar
  • 1 tbsp Mirin
  • Toppings
  • Leftover Turkey lightly browned in olive oil
  • Carrot Slices
  • Medium Boiled Eggs
  • Shiitakes



Simmer the Turkey stock with the bonito, kombu and dried shiitakes for about an hour. Strain the broth and return it to the stock pot.


Mix the Mirin, vinegar, soy sauce and miso and add the flavor booster to the strained stock, continue simmering while you prep the toppings.


Boil water for the noodles and cook to package directions.


Boil water for the eggs. Gently add eggs to the water, cover and reduce heat to low, simmer eggs for 10 minutes.


Lightly brown turkey slices with olive oil.


Add drained noodles to a bowl. Ladle 2 cups of the broth over the noodles and add toppings.

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  • Terry
    November 30, 2020 at 10:43 am

    This is another good left over recipe. I will definitely give this one a shot yummm. ❤️ Mom

    • Kelly Djalali
      November 30, 2020 at 10:48 am

      Hey Mom, It was so delicious! A nice change up from the typical leftover recipes. Talk soon, xo Kelly

  • Sylvia Espinoza
    November 30, 2020 at 9:37 pm

    Well, Kelly, your post came nice and early, but my acknowledging it is late in the evening. The best part was reading you spent time with family making memories. Wise lady! The ramen recipe makes me look at ramen in a whole new way. I may go bold and try it if able to round up the flavor-boosting ingredients out my way. Have a good night! ~

    • Kelly Djalali
      November 30, 2020 at 9:56 pm

      Hey Sylvia, memories with family are important no matter what the occasion or circumstance. I was always intimidated by ramen, then I tried it. It was easy and the ingredients are easily found on Amazon. I am so happy to have inspired you! Definitely try it, make it your own and do let me know how it goes for you. All my best, xo Kelly