Ramen With Smoked Turkey Broth Recipes
RAMEN WITH SMOKED TURKEY BROTH
Check your authenticity meter at the door: This is the speediest, least traditional-and most fun-ramen ever invented.
Provided by Jesse Houston
Categories Soup/Stew Pasta turkey Kid-Friendly Healthy Low Cholesterol Boil Bon Appétit Mississippi Small Plates
Yield 4 Servings
Number Of Ingredients 21
Steps:
- Broth:
- Heat oil in a large stockpot over medium. Cook onion, garlic, lemongrass, ginger, jalapeño, and cilantro stems, stirring occasionally, until lightly browned, about 5 minutes. Add wings and 10 cups water. Bring to a boil, reduce heat, and simmer until turkey meat is tender, 45-60 minutes. Strain into a large saucepan; reserve wings. Add hon-dashi and soy sauce to broth, adding more to taste if needed. Cover and keep warm. Pick meat from wings and set aside.
- Do Ahead
- Broth can be made 3 days ahead; cover and chill broth and meat separately.
- Soup and assembly:
- Cook bok choy in a large pot of boiling salted water until crisp-tender, about 1 minute. Transfer to a colander with a slotted spoon.
- Return water to a gentle boil and carefully lower eggs into water; cook 6 minutes. Transfer to a bowl of ice water to cool. Peel and halve lengthwise. Return water to a boil and cook spaghetti, stirring occasionally, until al dente. Drain, then toss with sesame oil in a large bowl. Divide spaghetti among bowls. Ladle in broth and add kimchi, bok choy, eggs, and reserved turkey meat. Top with mushrooms, sprouts, and cilantro. Serve with lime wedges.
TURKEY RAMEN
A different way to use leftover turkey. Add leftover gravy too to add extra rich, meaty flavour to this warming broth with noodles, dried shiitake and eggs
Provided by Cassie Best
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 14
Steps:
- Crush the garlic with the back of a big knife, then put it in a saucepan with the ginger, miso, goma, mushrooms, gravy and soy. Bring to a gentle simmer, cover and bubble for 5 mins until the ginger is soft. Strain into a clean pan and discard the aromatics and mushrooms.
- Meanwhile, cook the eggs in a pan of boiling water for 7 mins. Plunge straight into a bowl of cold water and set aside to cool. Cook the noodles for 1 min less than instructed on the pack, so they retain a little bite. Drain and leave in the pan with a little cooking water so they don't stick together. Add the turkey and whites of the spring onions to the broth and gently reheat for 1-2 mins.
- Divide the noodles between two deep bowls, ladle over the broth and top with a squeeze of lime, the beansprouts, ginger matchsticks, green spring onion and a drizzle of sesame oil, plus the other toppings, if you like. Peel and halve the eggs and place these on top too.
Nutrition Facts : Calories 656 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 61 grams protein, Sodium 6.5 milligram of sodium
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- In the pressure cooker, add the turkey bones and water. Secure with lid and cook on high pressure for 30 minutes. Let release naturally. Use a fine-meshed strainer to remove the turkey bones and discard. Keep the broth warm by turning the pressure cooker to “Keep Warm.”
- While the stock is cooking, we can prepare the soft boiled egg. Bring a large stockpot of water to boil. Find the bottom (the rounder, fatter end) of an egg and use a needle or tip of a paring knife to prick a small hole. When the water is boiling, place the eggs inside the fine meshed strainer and dunk the eggs a few times in the water to get them acclimated to the heat. Lower and cook eggs for 6 minutes. Have a big bowl of iced water ready at the sink. When eggs are done, immediately use the strainer to remove the eggs and place them in the iced water. (Don’t dump the boiling water out! We’ll use that to cook the ramen noodles and the bok choy.) Let sit for a few minutes, and then peel the eggs. Cut each egg in half.
- Return the water to a boil. Add the baby bok choy and cook for 1 minute. Remove bok choy with a strainer (don’t dump the water!) and set aside.
- Return the water to a boil. Add in the ramen noodles and cook according to package instructions. Drain (NOW you can dump the water), and divide the noodles amongst the 4 bowls.
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- Remove most of the meat that's left from your turkey carcass, shred, and set aside. Put the carcass and the leftover vegetable from your roasting pan in a large stockpot along with 3 scallions, ginger slices, shiitake mushrooms, and water. Bring to a boil, and lower the heat to a simmer. Simmer for 3 hours. Our turkey was about 13 lbs and we used 14 cups to make this stock. Depend on the size of your bird, adjust the water accordingly.
- Meanwhile, prepare your eggs and bacon. Put the eggs in a small saucepan and cover with cold water (the water should cover the eggs by about an inch). Bring to a boil. Once the water’s boiling, immediately remove the pot from the heat and let sit for 4 minutes. Transfer the eggs to an ice bath to cool. Cook the bacon in a pan until crisp. Drain on paper towels, chop, and set aside. Also take the time to chop the 3 remaining scallions.
- Once the broth is done simmering, prepare the fresh noodles according to the package directions. Divide the noodles among 4 bowls and cover with broth. To each bowl, add some shredded turkey, chopped scallions, chopped bacon, and an egg. Serve.
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- Heat oil in a large stockpot over medium. Cook onion, garlic, lemongrass, ginger, jalapeño, and cilantro stems, stirring occasionally, until lightly browned, about 5 minutes. Add wings and 10 cups water. Bring to a boil, reduce heat, and simmer until turkey meat is tender, 45–60 minutes. Strain into a large saucepan; reserve wings. Add hon-dashi and soy sauce to broth, adding more to taste if needed. Cover and keep warm. Pick meat from wings and set aside.
- Cook bok choy in a large pot of boiling salted water until crisp-tender, about 1 minute. Transfer to a colander with a slotted spoon.
- Return water to a gentle boil and carefully lower eggs into water; cook 6 minutes. Transfer to a bowl of ice water to cool. Peel and halve lengthwise.
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- Bring scallions, carrots, garlic, ginger, kombu, stock, and bonito flakes to a boil in a large heavy pot (at least 8 quarts). Reduce heat and simmer, skimming occasionally, until stock is reduced to about 8 cups, 1 hour or so. Strain stock into a clean pot; add soy sauce.
- While the broth is simmering, bring a medium pot of water to a boil. Carefully add eggs and boil gently 7 minutes. (Egg yolks will be shiny yellow and almost jammy; egg whites will be just set.) Using a slotted spoon, transfer eggs to a bowl of ice water to stop cooking; let cool. Peel; set aside.
- Return broth to a simmer (it should be very hot). At the same time, cook noodles in a large pot of boiling water according to package directions until al dente; drain (no need to salt the water, as ramen noodles contain more salt than regular pasta).
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