Leftover Turkey Ramen

While soup isn’t something we necessarily turn to in the summer months, this is fresh and cleansing and a different way to use up leftover turkey from Christmas dinner. Save the pan juices from your turkey roast, plus the bones, to create a delightfully rich yet light umami-laced broth.

Makes 4 serves

Takes 1 hour

Dairy-free

Ingredients

Reserved turkey carcass
and/or bones

2 bunches spring onions

1 thumb-size piece of ginger, peeled & grated

1 head garlic, halved crosswise

2 tbsp miso paste

2 litres chicken stock

1 litre water

2 tbsp soy sauce

1 tbsp fish sauce

50g shiitake mushrooms, sliced

200g ramen noodles

2 cups leftover turkey meat, shredded

2 cups green cabbage, shredded

2 zucchini, julienned

2 tbsp black & white sesame seeds

1 fresh green chilli

2 sheets nori

Method

Place turkey carcass/bones, pan juices, the whites of the spring onions (reserve the greens for garnish), ginger, garlic, miso paste, chicken stock and water into a large saucepan and bring to a boil. Reduce heat and simmer, skimming occasionally, for 45 minutes, until slightly reduced.

Strain soup into a clean pot, and add soy sauce and fish sauce. Return to a simmer, add mushrooms and cook for 4–5 minutes, until tender. Taste, and season with salt and freshly ground black pepper.

Cook noodles according to packet directions, and split evening between 4 bowls. Top with shredded turkey, cabbage, zucchini ribbons and mushrooms.

Toast sesame seeds in a small, dry frying pan over medium heat.

Ladel broth over turkey and noodles and garnish with thinly sliced spring onion, sesame seeds, finely sliced green chilli and squares of nori.

Tip If you don’t feel like souping it, freeze the turkey bones and make this when the weather starts to cool!