There are Thanksgiving leftovers recipes floating around everywhere on the internet right now with turkey and all the sides morphed into any dish and cuisine you can think of. We think this Turkey Ramen is an especially awesome one because not only does it use any leftover turkey you may have but it also utilizes the turkey bones/carcass to create a rich and flavorful broth. This dish is also great if you’re sick of the all-American Thanksgiving flavors….you almost won’t recognize your classic turkey in this Japanese comfort food. We made our own noodles which was fairly quick and easy but if you’re sick of being in the kitchen you can use store bought ramen noodles and get the same effect. Ramen sometimes gets a bad rap due to the cheap stuff you find in plastic packages but I promise this recipe will change the way you think about Ramen…AND your Thanksgiving leftovers.
Nathan and I both agreed that beer just inherently goes better with ramen than ANY wine ever could. However, if you must drink wine with ramen this is a good one! I MUCH prefer unoaked chardonnays to the oaked variety so this wine was instantly winning in that sense. It’s bright, crisp, and citrusy with green apple notes that contrasted nicely with the savory saltiness of the ramen. This wine would be great to sip on its own too!
This white ale was a great pairing with our turkey ramen! Ommegang’s Witte Beer pours a light golden yellow and a healthy white head and high carbonation with an aroma of spices and wheat that compliment the aromas of the ramen broth. The flavors are a combination of wheat and yeast balanced by hops and lemon zest at the end of your tongue. The lemon and hops help to balance the rich flavors of the ramen broth and turkey.
From this recipe.
For the broth:
Carcass from 1 (12- to 14-pound) turkey, including skin, or 2 rotisserie chicken carcasses
1 pound bone-in country ham steak or prosciutto, diced
1 large onion, diced
2 medium carrots, peeled and diced
1 (6-inch) daikon radish, peeled and diced
5 cloves garlic, peeled
1 (2-inch) knob ginger, peeled and sliced
1 lemon, cut in half
About 1 gallon water
For the ramen bowl:
2 large eggs
2 tablespoons yellow miso
1 tablespoon fish sauce
2 1/2 teaspoons soy sauce
2 teaspoons white distilled vinegar
A few dashes of hot sauce
12 ounces ramen noodles, see recipe below
10 ounces firm tofu, drained and diced (about 1 1/3 cup total)
6 ounces shiitake mushrooms, trimmed and thinly sliced
1 avocado, peeled, pitted, and thinly sliced
2 scallions, chopped
1 bunch fresh watercress (thin stems and leaves only)
2 cups pulled cooked turkey or chicken (from the carcass used for stock)
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.
2. 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.
3. 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.
4. 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:
1. Fill a medium bowl with cold water.
2. 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 9 minutes. Using a slotted spoon, transfer the eggs to the bowl of cold water.
3. 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.
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.
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. Mix everything together and let the broth warm all the ingredients before eating.
Homemade Ramen Noodles
1 ½ Cups bread flour
1 ½ teaspoons salt (or to taste)
2 tablespoons water (depending on flour and humidity)
1. Mix the dry ingredients, make a well in the center, and beat the eggs and water inside. Then slowly combine the ingredients together.
2. Once your ingredients are somewhat combined, dump the mixture onto your counter and start kneading. It should be a little stiffer than bread dough.The dough is ready when your hands become fairly clean and the dough does not stick as much anymore. When it is the right consistency, you should be able to lift your hand and the dough should fall off after about a second. If it’s too sticky, add some flour and knead it in. If it doesn’t stick at all, add some water a few drops at a time.
3. Put the dough in a damp cloth and let it rest for at least 30 minutes in the summer or up to 2 hours in the winter.
4. Divide the dough ball in two. We used our Kitchenaid pasta maker to make our noodles…we made sheets using the roller attachment and then cut the sheets using the spaghetti noodle attachment. You can also roll the noodles by hand using this method.