After Thanksgiving, Make This Leftover Turkey Ramen

Looking for a delicious way to use up your Thanksgiving leftovers? Chef Chris Lam from Straight and Marrow has crafted a mouthwatering Turkey Ramen recipe. This hearty dish uses turkey bone broth, packed with collagen and nutrients, to create a comforting bowl of ramen. Get creative with your toppings—Brussels sprouts, corn, or even a spoonful of leftover gravy can take this dish to the next level. Perfect for turning leftovers into a cozy meal everyone will love! —Vita Daily

Bone Broth

Leftover Bones From 1 Turkey
1 Large Carrot
1 Yellow Onion
3 Stalks of Celery
1 Tbs Black Peppercorns
5 Cloves of Garlic
½ Cup White Wine
2 Tbs of Tomato Paste
2 Tbs Miso Paste
3-5 Bay Leaves
1 Lemon
2.5 Tbs Salt
Ramen Egg
5-6 Eggs
¾ cup Mirin
¼ cup Soy Sauce
2-3 Cloves of Smashed Garlic (optional)
1 tsp Chilli Flakes (optional)

Method

Spread The tomato Paste onto the leftover bones. Roast the bones at 425°F for roughly 35 minutes, until golden brown, turning them after 15 minutes. Remove the bones and place in a large stock pot.

Quarter the onion and carrot, and add them to the roasting pan, along with the peppercorns, bay leaves, and garlic. Roast at 425°F for another 10 minutes. Remove the roasting pan and deglaze by adding the white wine. Use a wooden spoon to scrape off all the brown bits⁠—they are packed with flavour that you will want in your broth. Now place all contents from the roasting pan into your stock pot.

Add water to the pot until the bones are barely covered (about 14 cups). Halve the lemon and add to the pot.

Bring the broth to a simmer, making sure it never boils. Simmer the broth for 4-6 hours. Add water to keep the bones barely covered as the broth reduces, and skim off foam every couple of hours for a cleaner taste. Add Miso Paste for the last 30 mins of cooking time.

When the broth is done cooking, strain it through a fine mesh strainer or cheesecloth. Refrigerate for 4 hours or until completely cooled. The broth will split into a hard layer of fat with the broth underneath. Remove the hard fat layer and reserve⁠—it’s great for cooking. The broth can be stored for 5 days in the refrigerator or up to 6 months in the freezer.

For the eggs, bring a pot of well seasoned water to a boil. Submerge and cook the eggs for 6 minutes before plunging into an ice bath. Peel the eggs. Mix the mirin and soy sauce together with any optional flavor enhancers (chilli flakes, garlic, green onions). Let the eggs soak in the mixture for 4-6 hours in the refrigerator. They will be ready to use after that.

To Assemble:

Cook Ramen noodles for 3-4 minutes. Slice the egg in half and add any garnishes or leftover vegetables. Also add some thin sliced Turkey or whatever other protein you have.