Description

This Roasted Turkey Ramen recipe is a comforting and flavorful twist on traditional ramen, combining tender roasted turkey, savory mushroom-infused broth, and perfectly cooked ramen noodles. Enhanced with garlic, soy, hoisin, and chili paste, this dish offers a rich, umami-packed experience topped with scallions, nori, soft boiled eggs, and toasted sesame seeds for a delightful meal perfect for chilly days.

Ingredients

Scale

Broth and Base

2 tablespoons unsalted butter
12 ounces shitake mushrooms
2 garlic cloves, minced
5 cups chicken stock, or turkey stock, or vegetable stock
3 tablespoons soy sauce
1 1/2 tablespoons hoisin sauce
1 tablespoon toasted sesame oil

Noodles and Protein

2 blocks dried ramen noodles, seasoning packets removed
3 to 4 ounces roasted turkey
2 or 4 eggs, soft boiled or poached

Garnishes and Flavorings

4 scallions, sliced
2 nori sheets
2 tablespoons chili garlic paste
3 teaspoons black sesame seeds
1 handful fresh cilantro, for topping

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Instructions

Prepare Mushrooms: Heat a large skillet over medium heat and add the butter. Once melted, add the sliced shitake mushrooms and minced garlic. Toss and cook for about 5 minutes until mushrooms are soft and juicy. Remove from heat and set aside.
Make Broth: While the mushrooms cook, bring the chicken or turkey stock to a simmer in a separate pot. Stir in the soy sauce and hoisin sauce, letting the flavors meld as the broth heats.
Cook Eggs: To soft boil eggs, heat about 3 inches of water in a small saucepan over medium heat until boiling. Reduce the heat to a gentle simmer, add eggs carefully, and cook for 6 minutes. Remove with a slotted spoon and place in an ice bath to cool before peeling. Alternatively, poach eggs to preference.
Assemble Bowls: Place the dried ramen noodle blocks into two large serving bowls. Add the roasted turkey, sliced scallions, fresh cilantro, chili garlic paste, and the cooked mushrooms into each bowl.
Pour Broth and Rest: Pour the hot broth evenly over the contents of each bowl. Let the noodles soak for 2 to 3 minutes before stirring gently to separate.
Finishing Touches: Add more chili garlic paste if you prefer extra spice, roughly 1 tablespoon per bowl. Top each bowl with a soft boiled or poached egg and a sheet of nori torn or folded. Sprinkle the black sesame seeds over the top and drizzle with toasted sesame oil for aroma and richness.
Serve: Serve the ramen immediately while hot for the best flavor and texture. The recipe yields 2 generously sized portions, but can be split for up to 4 servings.

Notes

You can swap chicken stock for vegetable stock to keep this dish lighter or vegetarian-friendly, though turkey adds a distinctive flavor.
Soft boiling eggs creates a creamy yolk that enriches the broth but poached eggs also work well.
Adjust the amount of chili garlic paste to control the heat level according to your taste.
Using roasted turkey is a great way to repurpose holiday leftovers into a savory meal.
Letting the noodles soak in broth before stirring prevents clumping and ensures perfect texture.

Nutrition

Serving Size: 1 bowl (about 2 cups)
Calories: 420
Sugar: 3g
Sodium: 920mg
Fat: 16g
Saturated Fat: 5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 4g
Protein: 25g
Cholesterol: 130mg