Ahhh, Christmas and New Years is over…. and I still have a giant container of turkey meat in my fridge to use up. It’s cold outside, and I don’t want a huge meal again, ever… okay at least for a few weeks anyways. I was trying to find a creative way to use up some of the turkey meat, besides throwing it in the freezer and forgetting about it until summer…
Before the Christmas break I went to a new restaurant in Edmonton – a ramen noodle bowl place – and thinking back to my tasty chicken ramen bowl I had there, I thought what a great idea it would be to create a turkey ramen noodle bowl with my turkey leftovers!
Turkey Ramen Noodle Bowl
One of the highlights of the ramen noodle bowl I had was the marinated soft boiled egg. It was a little strange looking at first, but I tried it and wanted another one instantly! It was soft, salty, creamy and just good comfort type food. I knew in order to make this turkey ramen soup something special, rather than just an everyday, plain turkey noodle soup, the marinated egg was essential. I looked online and basically followed this recipe from Just One Cookbook, with a slight alteration. I didn’t have any mirin so I found that you can substitute for 1/4 cup white wine and 1/4 tsp sugar. Done! Marinated egg in the fridge, ready to go!
For ramen noodle broth, it is usually a chicken broth with soy sauce or miso paste and some ginger, garlic and maybe some other tasty ingredients. I used homemade turkey broth (from my Christmas turkey carcass), and then added in fresh grated ginger and minced garlic. I got a little ahead of myself on the broth making and didn’t take one picture, except at the point where I added in the broccoli… which I added after the broth come to a boil.
I wanted the turkey to have a crispy “skin”, so I pan fried it with olive oil until it got that crunchy exterior.
Once the broccoli has softened slightly in the boiling broth (about 2 – 4 minutes), I added in the ramen and bok choy, and let it boil for another 4 minutes (this is what my ramen package said to do – if your ramen package has different instructions, follow those).
I scooped the noodles, vegetables and broth into large bowls.
And then to finish the turkey ramen noodle bowl, I topped them with the crispy turkey meat, a marinated egg cut in half, some green onions and a dash of hot sauce. Ta-da! Turkey ramen noodle bowls!
- 6 cups turkey stock (chicken stock will work as well)
- 1 tbsp. soy sauce
- 1/2 inch fresh ginger, grated
- 1-2 garlic cloves, minced
- 1 cup broccoli florets
- 1 cup shredded turkey
- 1 Tbsp. olive oil
- 2 cups chopped baby bok choy
- 3-4 squares of ramen noodle
- 2 Tbsp. green onion
- 2 marinated eggs
- Hot sauce to taste
- Pour the turkey stock into a pot, add in the soy sauce, ginger and garlic, and bring to a boil on the stove.
- Heat a frying pan with about 1 tsp. of olive oil and add in the shredded turkey. Cook until turkey gets crispy and turn heat down to low to keep warm.
- Add in the broccoli and let boil for 2-4 minutes. Add in the ramen noodle and bok choy and cook for 4 minutes (or until your ramen package says).
- Spoon noodles, vegetables and broth into a bowl. Top with crispy turkey, a marinated egg cut in half, green onion and a dash of hot sauce.