Turkey Ramen

Name: Turkey Ramen
Prep time: 4 h 15 min
Cook time: 4 h 15 min
Total time: 4 h 15 min
Yield: 4
Cuisine: Japanese, Asian
Ingredients: 1 avocado, peeled, pitted, and thinly sliced; 2 mediums carrots, peeled and diced; 473 milliliters pulled cooked turkey or chicken (from the carcass used for stock); 6 inches daikon radish, peeled and diced; 2 larges eggs; 1 Tbsp fish sauce; 5 cloves garlic, peeled; 2 inches ginger, peeled and sliced; 454 grams bone-in country ham steak or prosciutto, diced; 3 dashes A few of hot sauce; 1 lemon, cut in half; 1 teaspoon About freshly squeezed lemon juice; 1 large onion, diced; 21 grams Parmesan cheese, freshly grated (about 1/4 cup total); 340 grams ramen noodles (from 4 packages ramen soup) or thin spaghettini; 2 Tbsps red miso; 2 scallions, chopped; 170 grams shiitake mushrooms, trimmed and thinly sliced; 3 teaspoons soy sauce; 283 grams soft tofu, drained and diced (about 1 1/3 cup total); 5 kilograms Carcass from 1 turkey, including skin, or 2 rotisserie chicken carcasses; 1 gallon About water; 1 bunch fresh watercress (thin stems and leaves only); 2 teaspoons white distilled vinegar

Turkey Ramen requires about 4 hours and 15 minutes from start to finish. One portion of this dish contains roughly 272g of protein, 96g of fat, and a total of 2283 calories. This recipe serves 4. This recipe covers 73% of your daily requirements of vitamins and minerals. If you have eggs, lemon juice, soy sauce, and a few other ingredients on hand, you can make it. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. It is an expensive recipe for fans of Japanese food.

Instructions

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.

Ingredients you will need

Whole Turkey

Meat

Soup

Equipment you will use

Chefs Knife

Transfer to a large pot and add the country ham, onion, carrots, daikon radish, garlic, ginger, and lemon halves.

Ingredients you will need

Daikon Radish

Country Ham

Carrot

Garlic

Ginger

Lemon

Onion

Equipment you will use

Pot

Add enough water to cover the ingredients by 1 inch and bring to a boil, skimming off any foam that rises to the top. 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.

Ingredients you will need

Stock

Water

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.

Ingredients you will need

Stock

Ramen Noodles

Equipment you will use

Bowl

Sieve

Fill a medium bowl with cold water.

Ingredients you will need

Water

Equipment you will use

Bowl

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 7 minutes. Using a slotted spoon, transfer the eggs to the bowl of cold water. 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.

Ingredients you will need

Water

Egg

Equipment you will use

Slotted Spoon

Sauce Pan

Knife

Bowl

While the eggs are boiling, in a large pot, bring 8 cups of the turkey stock to a boil.

Ingredients you will need

Turkey Stock

Egg

Equipment you will use

Pot

Add the miso, fish sauce, soy sauce, vinegar, and hot sauce and stir to combine.

Ingredients you will need

Fish Sauce

Hot Sauce

Soy Sauce

Vinegar

Miso

Add the ramen noodles, discarding the flavor packet if using packaged ramen soup, and boil until tender but still firm, about 3 minutes.

Ingredients you will need

Ramen Noodles

Soup

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.

Ingredients you will need

Ramen Noodles

Watercress

Mushrooms

Green Onions

Avocado

Whole Turkey

Broth

Tofu

Egg

Equipment you will use

Bowl

Garnish with freshly grated Parmesan then squeeze a few drops of lemon juice over the bowls and serve immediately.

Ingredients you will need

Lemon Juice

Parmesan

Equipment you will use

Bowl

Mix everything together and let the broth warm all the ingredients before eating.

Ingredients you will need

Broth

Equipment

Ingredients

Servings:

avocado, peeled, pitted, and thinly sliced 2mediums

carrots, peeled and diced 473milliliters

pulled cooked turkey or chicken (from the carcass used for stock)6inches

daikon radish, peeled and diced 2larges

eggs 1Tbsp

fish sauce 5cloves

garlic, peeled 2inches

ginger, peeled and sliced 454grams

bone-in country ham steak or prosciutto, diced 3dashes

A few of hot sauce 1

lemon, cut in half 1teaspoon

About freshly squeezed lemon juice 1large

onion, diced 21grams

Parmesan cheese, freshly grated (about 1/4 cup total)340grams

ramen noodles (from 4 packages ramen soup) or thin spaghettini 2Tbsps

red miso 2

scallions, chopped 170grams

shiitake mushrooms, trimmed and thinly sliced 3teaspoons

soy sauce 283grams

soft tofu, drained and diced (about 1 1/3 cup total)5kilograms

Carcass from 1 turkey, including skin, or 2 rotisserie chicken carcasses 1gallon

About water 1bunch

fresh watercress (thin stems and leaves only)2teaspoons

white distilled vinegar

Recommended wine: Riesling, Sake, Sauvignon Blanc

Riesling, Sake, and Sauvignon Blanc are my top picks for Ramen Noodles. Saké is an obvious choice when it comes to Japanese food. If you want to stick to grape wine, though, you might opt for sauvignon blanc or riesling. The RELAX Riesling with a 4.1 out of 5 star rating seems like a good match. It costs about 10 dollars per bottle.