Turkey ramen


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An alternate method for utilizing extra turkey. Add extra sauce too to add additional rich, substantial flavor to this warming stock with noodles, dried shiitake and eggs

Cooking Ingredients

    • 2 garlic cloves
    • thumb-sized piece ginger, cut, in addition to a couple of cuts slice into fine matchsticks to serve
    • 1 ½ tbsp white miso glue
    • 1 tbsp goma (white sesame glue) or tahini
    • 15g dried shiitake mushrooms
    • 700g extra turkey sauce, or great quality chicken stock
    • 2 tbsp soy sauce
    • 2 eggs, at room temperature
    • 150g ramen noodles (egg, rice or udon noodles will all work as well)
    • 200g extra turkey meat, destroyed
    • 2 spring onions, finely cut, white and green parts kept independent
    • 1 lime, divided
    • 25g prepared to-eat beansprouts
    • sesame oil, sriracha, hacked coriander, squashed peanuts, disintegrated sheets of nori or dried bean stew strings (silgochu), to serve (discretionary)

Cooking Direction

    Stage 1
    Squash the garlic with the rear of a major blade, then put it in a pot with the ginger, miso, goma, mushrooms, sauce and soy. Bring to a delicate stew, cover and air pocket for 5 mins until the ginger is delicate. Strain into a perfect container and dispose of the aromatics and mushrooms.

    Stage 2
    In the mean time, cook the eggs in a skillet of bubbling water for 7 mins. Dive straight into a bowl of cold water and put away to cool. Cook the noodles for 1 min not exactly educated on the pack, so they hold a little chomp. Channel and leave in the dish with just enough cooking water so they don't stay together. Add the turkey and whites of the spring onions to the stock and tenderly warm for 1-2 mins.

    Stage 3
    Split the noodles between two profound dishes, scoop over the stock and top with a press of lime, the beansprouts, ginger matchsticks, green spring onion and a shower of sesame oil, in addition to different garnishes, in the event that you like. Strip and split the eggs and put these on top as well.