Description
This leftover turkey ramen turns the last bits of Thanksgiving into a warm bowl of broth, noodles, and soft eggs. The broth gets a little upgrade from a quick miso-butter mix that melts right into the pot and brings a deeper flavor than the usual “soy sauce only” recipes. It’s simple, fast, and a good way to use every last bit of the holiday bird.
Equipment:
- Large pot
- Strainer
- Ladle
- Small saucepan for eggs
- Tongs
- Knife and board
- Measuring cups and spoons
Ingredients
For the broth:
- 6 cups turkey stock or chicken stock
- 2 cups water
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon miso paste
- 2 tablespoons unsalted butter
- 1 tablespoon rice vinegar
- 1 tablespoon chili crisp (optional)
- 4 cloves garlic, minced
- 2 tablespoons grated fresh ginger
- 1 cup sliced mushrooms (shiitake or button)
- 1 cup baby spinach
- Salt to taste
For the noodles and turkey:
- 10 ounces ramen noodles (fresh or instant, seasoning packets discarded)
- 2 to 3 cups shredded leftover turkey
For the jammy eggs:
- 4 large eggs
- Water for boiling
- Pinch of salt
Toppings:
- 2 green onions, sliced
- Sesame seeds
- Toasted sesame oil
- Nori strips
- Lime wedges
- Extra chili crisp
Instructions
- Bring a pot of water to a boil for the eggs. Lower the eggs gently into the pot and cook for 7 minutes. Cool them right away in ice water. Peel and set aside.
- Warm a large pot over medium heat and add the garlic and ginger. Cook them in a tiny bit of oil for one minute until they smell strong.
- Add the mushrooms and let them soften for two to three minutes.
- Pour in the turkey stock and the water. Bring it to a simmer.
- In a small bowl mash the miso paste with the butter until it blends. Stir that mixture into the simmering broth. It will melt slowly and change the broth color and taste.
- Add soy sauce, rice vinegar, and chili crisp. Stir and taste. Add salt if needed.
- Add the leftover turkey and let it warm through for five to eight minutes. Fold in the spinach and let it wilt.
- Add the ramen noodles straight into the broth. Cook them for three to four minutes or until they are soft but not mushy.
- Slice the jammy eggs in half.
- Ladle the noodles and broth into bowls. Lay the turkey on top. Add the egg halves. Finish with green onions, sesame seeds, a small drizzle of sesame oil, and nori strips. Add lime wedges and more chili crisp if you want extra heat.
Notes
The miso-butter mix is the little twist here. Most leftover turkey ramen recipes use only soy sauce or miso alone. Mixing butter with miso gives the broth a rounder flavor. The butter softens the miso so it melts in evenly, and it makes the broth feel richer without being heavy. It also brings the turkey flavor forward and gives tired holiday leftovers a second life. The chili crisp is optional, but it works well with the richness from the miso and butter.
Make the broth mild if you’re serving kids by skipping chili crisp. Add extra spinach or mushrooms if you like more vegetables. The recipe works with white or dark meat. If the turkey is dry, it will soften in the broth.
Nutrition
- Serving Size: 1 bowl
- Calories: ~610
