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)
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)
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