-
Active Time
15 minutes
-
Total Time
4 hours and 15 minutes
Edward Lee, executive chef and owner of610 Magnolia, in Louisville, Kentucky, shared this recipe exclusively with Epicurious. Known for blending Southern and Asian flavors, Lee uses the leftover turkey carcass to make a stock infused with country ham, ginger, garlic, and daikon radish. The richly aromatic stock forms the broth for Lee's ramen bowl, which he fills with tofu, avocado, watercress, scallions, shiitake mushrooms, soft-boiled eggs, and leftover turkey meat. Freshly grated Parmesan is the final, unexpected garnish. "It adds umami to the dish," says Lee, adding, "it disappears into the broth and adds a depth and nuttiness."
For more on Lee, plus four more chefs' recipes for transforming your Thanksgiving extras, seeThe Five Best Leftover Turkey Recipes.
Ingredients
Makes 4 servings, plus additional turkey stock
For the broth:
For the ramen bowl:
To serve:
Step 1
Pull about 2 cups of meat off the turkey carcass and reserve for the soup. Using a large chef's knife, chop the turkey carcass into small fist-size pieces. Transfer to a large pot and add the country ham, onion, carrots, daikon radish, garlic, ginger, and lemon halves. Add enough water to cover the ingredients by 1 inch and bring to a boil, skimming off any foam that rises to the top. Lower the heat to moderately low and let the stock simmer, adjusting the heat as necessary to maintain a very gentle simmer, until richly aromatic, about 4 hours. Let the stock cool slightly then pour through a fine-mesh sieve into a large bowl, discarding solids. Measure 8 cups of stock for the ramen bowls and reserve the rest for later use. DO AHEAD:The turkey stock can be prepared ahead and kept, covered in the refrigerator, up to 4 days, or frozen, in an airtight container, up to 3 months.
Make the ramen bowl:
Step 2
Fill a medium bowl with cold water.
Step 3
Bring a small saucepan of water to a boil. Using a slotted spoon, gently lower the eggs, 1 at a time, into the boiling water. Make sure the water returns to a boil then cook the eggs for 7 minutes. Using a slotted spoon, transfer the eggs to the bowl of cold water. Once the eggs are cool enough to handle, with the back of a knife, gently tap on the shell to crack it. Carefully peel the eggs then cut them in half and set aside.
Step 4
While the eggs are boiling, in a large pot, bring 8 cups of the turkey stock to a boil. Add the miso, fish sauce, soy sauce, vinegar, and hot sauce and stir to combine. Add the ramen noodles, discarding the flavor packet if using packaged ramen soup, and boil until tender but still firm, about 3 minutes.
To serve:
Step 5
Divide the ramen noodles and broth evenly into 4 bowls. Into each bowl, evenly divide the tofu, mushrooms, avocado, scallions, watercress, turkey, and soft-boiled egg halves. Garnish with freshly grated Parmesan then squeeze a few drops of lemon juice over the bowls and serve immediately. Mix everything together and let the broth warm all the ingredients before eating.
Leave a Review
Reviews (9)
Back to TopThis wasn’t great. The broth mixed with the lemon, parm, avocado, etc. was just not melding. Kiddo loves proper ramen and barely ate this. Will not make it again.
tochefs
Toronto
10/11/2018
I LOVE Ramen and finally found a great recipe. I altered many things but this recipe still provided all of the broth and ramen basics that I needed to know. I used a chicken carcass and beef bones instead of ham. Otherwise, I made the stock same as recipe. I included half a lime and it worked great for me. I also added the same ramen flavorings the recipe called for (fish sauce, red miso, chili sauce, vinegar). My changes were in the fixings - I added a green (one time I used baby bok choi, another time tuscan kale) - I love dark greens in my ramen. I used shredded beef short ribs instead of turkey (yum! my husband had braised it the day before). I also got some organic uncured turkey bacon, crisped it, cut it up and sprinkled on top - this is the best part and I used it to make up for lack of ham in the broth. I didn't do avocado or cheese as didn't have on hand and thought cheese is an odd choice for ramen. Finally, since the daikon tends to come in such a large size, I used half for the stock then peeled the other half into ribbons and did a quick pickle (apple cider vinegar, sugar, fennel). It goes great with the ramen - my husband finished the jar! I've already made this twice in three weeks and plan to keep making it - so hearty, yummy, healthy and filling.
Anonymous
Boston, MA
2/29/2016
My friend and I made it last night. I didn't use all the fixin's, but he did and loved them. We left out the lemon, listening to complaints in the reviews below. It was wonderful to get over to his house and smell the aroma. I really appreciate this recipe because I don't eat pork, so it is hard to find authentic ramen that I can eat. Also great to have ramen (or any good soup, really) that is salt free. The only thing I would say is add more noodles, but that could just be because I love them. I'm already planning on making this again next weekend.
davis_sara
Philadelphia, PA
2/8/2015
Brilliant recipe , this came out with astoundingly rich flavor points. I loved it. My daughter did not care for the Shitake mushrooms , they were too strong for her tastes. Might substitute with Oyster mushrooms next time for her Everyone was full after only one bowl - I realized afterwards that each bowl is about 800 calories - so its definitely a stand alone main course dish.
Hazard77506
Seattle, WA
12/10/2014
We love this as an after-thanksgiving recipe because it tastes nothing like typical leftovers! But still super delicious. We've made it 2 years running now.
Anonymous
11/29/2014
I followed this recipe to a t, and it turned out so yummy. Well I did make a slight alteration- I used rice noodles and gluten-free soy sauce. I kept the fat in the broth because personally, I like it! I also simmered it for closer to 8 or 9 hours I think. I was able to freeze leftovers too. All in all- yummy stuff!
06c7e8c5f26eacdd097602ff941dacdc
Los Angeles, Ca
1/8/2014
I had already made the stock when I saw this recipe so I went with what I had. Also used a smoked turkey for the stock so I'm sure that added to the flavor but mine turned out great. Will plan to do it again.
tecanfie
Santa Barbara, CA
12/6/2013
My broth became bitter too and I used lemon. Disappointing as the recipe sounded delish.
tadewad
NY, NY
12/2/2013
肉汤最终极苦,和我not sure why. Possibly, because I used lime instead of lemon in the recipe. Anyway, don't use lime as a replacement...I was unable to recover the broth and ended up making turkey mie goreng instead :)
paste
Brooklyn, NY
12/1/2013
See Related Recipes and Cooking Tips
-
23 Ways to Make Your Thanksgiving Leftovers Even Better on Day Two
Truth: Leftovers are actually the best part of the holiday. -
37 Leftover Turkey Recipes to Help Clear Out Your Fridge
Your leftover turkey is destined for more than sandwich after sandwich. -
Our 41 Best Noodle Soups
This is what comfort looks like. -
Our 31 Best Leftover Turkey Recipes
These soups, enchiladas, salads, and sandwiches made from leftover turkey might actually be better than your Thanksgiving meal. -
5 Genius Ways to Use Up Turkey Day Leftovers
We asked five chefs to come up with new ways to use up Thanksgiving turkey. Here are their recipes. -
How to Turn 1 Box of Spaghetti Into 5 Workday Lunches
Love spaghetti? Here are five ways to turn a box of the quick-cooking pasta into lunch.
