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!

Print

Turkey Ramen Noodle Bowl

A creative way to use up some left over turkey and create a tasty, filling meal - all in one bowl!

Servings 2

Author Chews and Brews

Ingredients

• 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

Instructions

1. Pour the turkey stock into a pot, add in the soy sauce, ginger and garlic, and bring to a boil on the stove.
2. 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.
3. 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).
4. 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.