Leftover Roasted Turkey Ramen
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Leftover Roasted Turkey Ramen

A comforting and delicious way to utilize leftover turkey, this ramen dish combines umami-rich flavors with a medley of textures. The soft-boiled eggs add a creamy richness, while the mushrooms and fresh herbs bring freshness to the bowl. Perfect for a quick meal that feels like a warm hug on a chilly day.

AmericanOmnivoreLunchDinnerThanksgiving
By Riley S
10 minPrep
23 minCook
33 minTotal
2Servings
450Calories

Ingredients

  • Unsalted butter2 tablespoons
  • Shitake Mushrooms12 ounces
  • Garlic2 cloves, minced
  • Chicken stock5 cups
  • Soy Sauce3 tablespoons
  • Hoisin Sauce1 1/2 tablespoons
  • Dried Ramen Noodles2 blocks
  • Roasted Turkey3 to 4 ounces
  • Scallions4, sliced
  • Nori Sheets2
  • Eggs2 to 4, soft boiled or poached
  • Chili Garlic Paste2 tablespoons
  • Black Sesame Seeds3 teaspoons
  • Toasted Sesame Oil1 tablespoon
  • Fresh Cilantro1 handful

This Leftover Roasted Turkey Ramen is a fantastic way to transform your holiday leftovers into a hearty meal. The rich, savory broth serves as the perfect base for the tender roasted turkey, while the addition of shitake mushrooms and fresh cilantro adds depth and brightness. The soft-boiled eggs introduce a luxurious creaminess that elevates the dish further.

To prepare this dish, start by sautéing the mushrooms and garlic in butter until tender. Meanwhile, simmer your stock with soy sauce and hoisin sauce for a flavorful broth. The ramen noodles cook quickly, absorbing all the delicious flavors from the broth and toppings. This dish is also highly customizable; feel free to adjust the spice level with chili garlic paste to suit your taste.

Serve the ramen immediately after assembling for the best texture and flavor. If you're looking to stretch the recipe, you can easily divide the ingredients into more bowls. Leftovers can be stored in the fridge for a day or two, but be aware that the noodles will continue to absorb broth, so you might need to add a little extra stock when reheating.

For an added touch, sprinkle some black sesame seeds on top and a drizzle of toasted sesame oil for a nutty finish. This ramen is not just a meal; it's a way to savor cherished holiday memories while enjoying a fresh, nourishing bowl of goodness.

Substitutions

  • For gluten-free, use gluten-free ramen noodles.
  • Swap roasted turkey for shredded chicken or tofu for a vegetarian option.
  • Use vegetable stock instead of chicken or turkey stock for a lighter broth.
  • Replace hoisin sauce with a mixture of soy sauce and a touch of sugar if unavailable.

Instructions

  1. Sauté Mushrooms and Garlic

    5 min

    In a large skillet over medium heat, melt unsalted butter. Add shitake mushrooms and minced garlic, cooking until the mushrooms are tender and juicy, about 5 minutes. Remove from heat and set aside.

  2. Prepare the Broth

    5 min

    In a separate pot, bring chicken stock to a simmer. Stir in soy sauce and hoisin sauce, allowing the mixture to warm while preparing the eggs.

  3. Soft Boil the Eggs

    8 min

    In a small saucepan, bring about 3 inches of water to a boil. Lower to a simmer, gently add the eggs, and cook for 6 minutes. Transfer to an ice bath to cool before peeling.

  4. Assemble the Ramen

    5 min

    In two large bowls, place dried ramen noodles. Top with roasted turkey, sliced scallions, fresh cilantro, chili garlic paste, and the sautéed mushrooms. Pour the simmering stock over the noodles and let sit for 2 to 3 minutes before stirring.

  5. Finish and Serve

    5 min

    Stir in additional chili garlic paste for extra heat if desired. Add the soft-boiled eggs and nori sheets, then sprinkle with black sesame seeds and drizzle with toasted sesame oil. Serve immediately for the best experience!

FAQ

While the broth can be made ahead, it's best to cook the noodles and add toppings just before serving to maintain their texture.

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