Miso Turkey Ramen Noodles
If you hadn’t already guessed, I’m not one to get uptight about the age of leftovers. Yes, the Food Safety Administration recommends that cooked turkey not sit in the fridge for more than 3-4 days but you know what? That sounds fairly ridiculous to me. If it hasn’t developed an offensive odor or a slimy coat, I’m eating it. It’s probably a good thing too, because even with our aggressive turkey eating schedule, it took us a full week to through twenty pounds of bird.
You might think we’d be getting ridiculously sick of turkey by now, or even starting to turn into turkeys ourselves with all we’ve been consuming. While the latter might be true, I’ve been creative enough with my turkey creations that it really hasn’t felt like we’ve been eating the same thing for days! And if you’re getting sick of turkey, you’ll be relieved to know that the last of the turkey went into this miso ramen soup.
This was a great alternative to the traditional chicken noodle soup many folks make with their Thanksgiving turkey stock. This was my first time making ramen, and I was shocked at how fast and easy it was to make. The turkey stock I made last weekend was a perfect base for the broth. With the addition of ginger, soy sauce and the umami flavor of red miso paste, I soon had the perfect ramen broth. You can really throw whatever you want into your ramen, depending on what you’re craving and what you have on hand. I kept my bowl simple. I highly recommend garnishing with some sriracha to add spice to your broth, and the soft egg is an absolute must for any ramen bowl!
Miso Turkey Ramen
A Messy Kitchen Original
Ingredients:
- 2 1/2 cup homemade turkey stock
- 1 Tbsp + 1 Tsp red miso paste
- 1 1/2 Tbsp soy sauce
- 1 Tbsp grated fresh ginger
- 1 cup thinly sliced mushrooms of choice
- 1/2 cup canned corn
- 1 bundle ramen noodles (or 1 packet with flavoring spices discarded)
- 1 cup shredded or diced leftover turkey, dark and white meat
- 2 soft boiled eggs
- Sriracha, to serve
Instructions:
- Heat turkey stock in a medium sauce pan. Meanwhile, cook ramen (according to package) and soft boiled eggs and set aside.
- In a small bowl, combine miso paste, soy sauce and ginger. Spoon in a bit of hot broth and stir. Add mixture back into broth.
- Add mushrooms and simmer until mushrooms are soft. Split noodles and turkey into two bowls and pour broth on top. Top each with corn and soft boiled egg. Serve with sriracha!
