Leftover Turkey Ramen
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
- Leftover Turkey lightly browned in olive oil
- Carrot Slices
- Medium Boiled Eggs
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.