Turkey ramen
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- a thumb-sized piece ginger, shredded
- 3 tbsp soy sauce
- 150g shiitake mushrooms, halved and quartered
- 250g long-stemmed broccoli, cut into bite-sized pieces
- 2 x 275g packs ready-cooked egg noodles
- 1½ tbsp toasted sesame oil
- 400g cooked turkey meat, shredded
- 2 cloves garlic, thinly sliced
- 2 tbsp white miso
- 2 spring onions, thinly sliced
- a good pinch dried chilli flakes
- 2 soft-boiled eggs, halved (optional)
TURKEY STOCK
- 1 turkey carcass, broken into pieces
- 1 onion, quartered
- 1 carrot, roughly chopped
- 1 stick celery, roughly chopped
- (bay leaf, thyme or rosemary) woody herbs
Method
- STEP 1
To make the turkey stock, put the carcass pieces into a large pan with the onion, carrot, celery and herbs. Pour in 2 litres of cold water and gently bring to the boil. Skim fat or scum from the surface then simmer gently for 1 hour. Strain through a fine sieve. Once cool enough to handle, remove as much meat as possible from the carcass, disposing of the bones and vegetables. This can be done up to 3 days in advance or frozen with any left-over meat.
- STEP 2
Bring the stock to the boil and add the ginger, soy sauce and mushrooms, and simmer for 20 minutes. Add in the broccoli and cook for 2-3 minutes or until blanched.
- STEP 3
Meanwhile, put the egg noodles into a colander and pour over a kettle of just- boiled water. Divide between 4 shallow bowls. Ladle over the broccoli, mushrooms and stock.
- STEP 4
Heat a non-stick frying pan over a high heat and add the sesame oil. Cook the turkey for 4-5 minutes or until starting to crisp, then add the garlic and cook for 1 minute. Add the miso and cook for another minute. Divide between the 4 bowls.
- STEP 5
Finish each bowl with a scattering of spring onions, chilli flakes and 1/2 a boiled egg, if you like.
