Equipment
Ingredients
turkey stock
- 1 turkey carcass, broken into pieces
- 1 onion, quartered
- 1 carrot, peeled and roughly chopped
- 1 celery, roughly chopped
- 10 g herbs, fresh
- 2000 ml water
ramen base
- 15 g ginger, peeled and grated
- 75 ml soy sauce
- 25 g dried mushrooms
- 250 g dried egg noodles
- 200 g long-stemmed broccoli, cut into bite-sized pieces
crispy turkey topping
- 11 ml sesame oil
- 500 g cooked turkey meat, shredded
- 3 garlic, thinly sliced
- 1 red chili, thinly sliced
- 1 celery, thinly sliced
- 2 g salt
- 1 g black pepper
sprout slaw
- 4 brussels sprouts, finely sliced
- 1 red chili, finely chopped
- 1 lime, juiced
- 3 sage, fresh leaves
garnish
- 150 g leftover roast vegetables
- 2 scallion, thinly sliced
- 9 g sesame seeds, toasted
- 1 g red pepper flakes
- 2 egg, soft-boiled and halved
Nutrition (per serving)
Method
Place turkey carcass, onion, carrot, celery, and herbs in a large saucepan and cover with 2000ml cold water.
Bring the water to a boil, then skim any foam from the surface.
Lower heat and simmer gently for 1 hour.
Strain the liquid through a fine sieve into a clean pot and discard the solids. Remove any remaining meat from the carcass and set aside.
Add ginger, soy sauce, and dried mushrooms to the strained stock and simmer for 20 minutes.
Add noodles to the broth and cook for 5 minutes until tender.
Add broccoli to the saucepan during the final 3 minutes of the noodle cooking time.
Heat sesame oil in a non-stick frying pan over high heat. Add shredded turkey, salt, and pepper, and fry for 5 minutes until crisp.
Add garlic, chili, and sliced celery to the turkey and fry for another 2 minutes.
In a bowl, mix the sliced sprouts, chopped chili, lime juice, and sage. Season with salt and pepper.
Divide noodles and broccoli into four bowls. Pour the hot broth and mushrooms over them.
Top with the fried turkey, sprout slaw, roast vegetables, scallions, sesame seeds, and halved eggs. Serve immediately.
Chef's Notes
- For a richer turkey stock, consider roasting the turkey carcass and vegetables before simmering. This caramelizes the sugars and deepens the flavor.
- Don't overcrowd the pan when frying the turkey for the topping. You want to achieve crispy bits, not steam the turkey. Fry in batches if necessary.
- The dried mushrooms rehydrate in the broth, adding an umami depth. If you don't have dried, fresh shiitake mushrooms can be added with the broccoli.
- Adjust the soy sauce and chili to your preference. A touch of mirin or rice vinegar can add another layer of complexity to the broth.
- For an extra layer of flavor and aroma, consider adding a splash of toasted sesame oil to the broth just before serving, in addition to its use in the crispy turkey topping.
Storage
Refrigerator: 3 days — Store broth and toppings separately to prevent noodles from absorbing all liquid.
Freezer: 3 months — Freeze broth and turkey only; noodles and slaw do not freeze well.
Reheating: Reheat broth until boiling (100°C/212°F) before adding fresh noodles.
