Main dish

Turkey Ramen

30 m
1 h 0 m
Ready in:
1 h 30 m
A different way to use leftover turkey!
Print it
Servings: 4
Olive oil
2 tbsps
Small onion, large chopped 
6 cloves, peeled
1 stalk, outer layers peeled, chopped
1-in long piece, peeled, sliced
Jalapeno, sliced 
Stems of 1 bunch of cilantro
Smoked turkey wings
2 lb
10 cups
Bonito dashi powder
1 tbsp + more, to taste
Soy sauce
1 tbsp + more, to taste
Baby bok choy
2 heads, cut into quarters
Kosher salt
to taste
Egg noodles
12 oz
Toasted sesame oil
1 tsp
1 cup
Enoki mushrooms
a handful
Mung bean sprouts
a handful
Leaves from the cilantro bunch
Lime wedges
for serving
  1. Add oil to a large pot; heat over medium-high heat. Add chopped onions and garlic, ginger, lemongrass, jalapeno, and cilantro. Stir occasionally for 5 minutes to let brown slightly.
  2. Add turkey wings, pour 10 cups of water. Heat till boiling, reduce heat and let simmer till turkey is tender (up to an hour).
  3. Transfer wings to a plate. Strain broth through a fine mesh sieve into a large saucepan. Season with dashi powder and soy sauce, adjust amount to taste. Mix well, cover with a lid and keep warm (place over minimum heat).
  4. Pick meat from turkey wings and reserve it.
  5. Note: you can prepare the broth up to 3 days in advance. Keep the broth and the meat separately: cool to room temperature, cover and chill.
  6. Bring a large pot of salted water to boil. Quickly cook bok choy – just till crisp-tender, 1 minute only. Keep the water boiling. Use a slotted spoon to transfer cooked bok choy to a colander.
  7. Place eggs into boiling water carefully. Cook for 5 minutes, transfer to a bowl of ice water immediately. Peel eggs, cut in half lengthwise.
  8. Rinse the pot, fill with fresh water, season with salt, bring to boil. Add noodles, cook until al dente. Drain, transfer to a large bowl. Add sesame oil, toss to coat.
  9. Divide noodles between serving bowls, add broth, kimchi, cooked bok choy, egg halves and turkey meat. Garnish with enoki mushrooms, bean sprouts, chopped cilantro. Serve hot, with lime wedges on the side.
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