Roasted Turkey Ramen
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
2 to 4 people
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Course
Main Course
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Cuisine
American
Roasted Turkey Ramen
Description
This ramen recipe uses a flavorful broth simmered with soy and hoisin sauces to create a rich base. Shiitake mushrooms sautéed in butter with garlic add earthiness and depth. The roasted turkey provides tender protein, complemented by fresh scallions, cilantro, and nori sheets that introduce herbal and ocean notes. Soft boiled eggs contribute creamy texture and rounded richness to the dish.
Cooks place ramen blocks in bowls, add the toppings, and pour warmed broth over, allowing noodles to soften while the ingredients meld. A touch of chili garlic paste brightens the broth with gentle heat, and toasted sesame oil with black sesame seeds finishes the dish with nuttiness and subtle crunch.
This ramen serves well as a comforting, complete meal using turkey leftovers and pantry staples. It’s suitable for individual or shared servings and can be adapted by adding more broth or spices as desired.
Ingredients
- 2 tablespoons butter unsalted
- 12 ounces shiitake mushrooms
- 2 garlic minced, cloves
- 5 cups chicken stock or turkey stock, or even vegetable stock!
- 3 tablespoons soy sauce
- 1 1/2 tablespoons hoisin sauce
- 2 ramen noodles seasoning packets removed, blocks dried
- 3 to 4 ounces turkey roasted
- 4 scallion sliced
- 2 Nori sheets
- 2 egg soft boiled or poached, 4 eggs
- 2 tablespoons chili garlic paste
- 3 teaspoons black sesame seeds
- 1 tablespoon sesame oil toasted
- 1 handful cilantro for topping, fresh
Instructions
- Heat a large skillet over medium heat and add the butter. Once melted, add the mushrooms and garlic and toss. Cook until the mushrooms are soft and juicy, about 5 minutes. Set aside.
- While the mushrooms are cooking, bring the stock to a simmer. Stir in the soy sauce and hoisin sauce. Cook your eggs too! I like to soft boil mine – but poaching is good too - whatever you prefer!
- To soft boil, heat about 3 inches of water in a small saucepan over medium heat until boiling. Once boiling, reduce the heat until it’s barely at a simmer, add the eggs gently and cook for 6 minutes. Remove the eggs with a slotted spoon and place in an ice bath. Let cool completely before peeling.
- Place the ramen blocks in two large bowls. Add the turkey, scallions, cilantro, chili garlic paste and mushrooms to the bowl.. Pour the stock over both blocks evenly and let sit for 2 to 3 minutes before stirring. At this point you could separate into two more bowls if you want 4 servings. Stir in more chili garlic paste (I do about a tablespoon per bowl for SPICY!) if you’d like and add your egg and nori sheets. Sprinkle with sesame seeds and drizzle with toasted sesame oil. Serve immediately!
User Reviews
Overall Rating
5
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