Turkey Ramen


A great way to use up the turkey carcass and any left over Christmas turkey in a light and aromatic way



For the Turkey stock:

turkey carcass 1, broken into pieces

onion 1, quartered

carrot 1, roughly chopped

celery 1 stick, roughly chopped

woody herbs (bay leaf, thyme or rosemary)


Other ingredients:

ginger a thumb-sized piece, shredded

soy sauce 3 tbsp

shiitake mushrooms 150g, halved and quartered

long-stemmed broccoli 250g, cut into bite-sized pieces

ready-cooked egg noodles 2 x 275g packs

toasted sesame oil 1½ tbsp

cooked turkey meat 400g, shredded

garlic 2 cloves, thinly sliced

white miso 2 tbsp

spring onions 2, thinly sliced

dried chilli flakes a good pinch

soft-boiled eggs 2, halved (optional)

Cooking Instructions


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 any fat or scum from the surface then simmer gently for 1 hour.
2. 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.
3. 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.
4. 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.

5. 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.

6. Finish each bowl with a scattering of spring onions, chilli flakes and 1/2 a boiled egg