A cozy creamy ramen made with leftover turkey (and fixings!) A fast, flavorful day-after-Thanksgiving recipe you can also make with rotisserie chicken any day of the week!
Creamy turkey ramen is my new favorite way to reinvent Thanksgiving leftovers. It’s silky, savory, and so satisfying, with a little chili crisp heat and plenty of tender turkey. If you’ve got a bit of broth and a handful of Brussels sprouts, you’re already halfway there. This is exactly the kind of easy comfort food I crave the day after a holiday ~ or any day I’ve got leftover turkey (or rotisserie chicken!) around.
What makes creamy ramen creamy?
This recipe uses the viral Japanese creamy ramen method ~ a mixture of egg, mayo, miso, and chili crisp whisked together, then tempered with hot broth.
The heat gently thickens the egg, turning the broth wonderfully silky, glossy, and rich without adding cream.
Creamy ramen with turkey is a flash 15-minute dinner
Fast. 15 minutes from start to finish.
Leftover-friendly. Turkey + stock + a stray veggie = dinner.
Creamy without cream. The trendy egg + mayo method creates a silky, restaurant-style broth.
Flexible. Swap in any leftover greens or vegetables you’ve got.
Cozy + modern. Chili crisp gives just enough heat to keep things interesting.
Ingredient notes for creamy ramen with turkey
Leftover turkey ~ Just shred it up, white or dark meat. Rotisserie chicken works too.
Leftover veggies add color, texture, and extra flavor. Shred or slice leftover Brussels sprouts, sliced mushrooms, green beans, even sweet potatoes.
Ramen noodles: you can use the wiggly ones in single serve packs (just discard the seasonings packet) or use straight ramen noodles (found in the Asian section of your supermarket.
Jammy eggs are a must with ramen.
French’s Fried Onions ~ use up that can.
the creamy broth
- turkey broth: If you’ve simmered a stockpot with the turkey carcass, this is the perfect place to use it. Store bought turkey or chicken broth work as well.
- miso paste deepens the broth’s flavor and adds a savory base. White or yellow miso is best. (Skip red miso; it’s too strong.)
- an egg emulsifies along with the mayo to form the creamy broth.
- mayo ~ Japanese Kewpie mayo is authentic, but use any brand you’ve got.
- a clove of garlic
- soy sauce
- chili crisp adds that wonderful warm spicy (but not hot) flavor to your creamy ramen with turkey. I adore and recommend Fly by Jing Chili Crisp!
How to make creamy turkey ramen
- Make the creamy base
- Whisk together an egg, mayo, miso, garlic, soy sauce, and chili crisp in a bowl. This is the base for your silky ramen ‘sauce.’
- Simmer the broth
- Heat turkey broth in a saucepan to a simmer.
- Cook the ramen noodles
- Drop in the noodles and cook until just tender (check the package instructions.)
- Remove the noodles to your servings bowl or bowls.
- Temper the creamy base
- Ladle the hot broth slowly into the egg mixture, whisking constantly, until it’s warm and loose.
Pour the creamy mixture back into the pot off the heat, stirring until the broth turns silky and creamy. Too much heat at this point can cause curdling.
- Ladle the hot broth slowly into the egg mixture, whisking constantly, until it’s warm and loose.
- Serve
- Ladle into bowls over the noodles and add the shredded turkey, veggies, and jammy eggs. Garnish with fried onions and sesame seeds.
you asked…
No. The egg is tempered with very hot broth until it’s fully incorporated and silky. If you’re concerned about undercooked egg, you can use a pasteurized egg for extra peace of mind.
Yes, it’s dairy free as written.
Green beans, spinach, corn, mushrooms, or any leftover roasted veg will work.
Yes ~ add a little extra soy sauce or chili crisp.
This ramen is best eaten right after making ~ the creamy broth doesn’t love the fridge.
Creamy Ramen with Turkey
Ingredients
- 1 ramen bricks or 2 straight ramen bundles, (discard seasoning packets)
- 1 cup leftover turkey, shredded or chopped
- 1/2 cup shredded or sliced Brussels sprouts or green beans
- 1/2 cup sliced sautéed mushrooms
creamy miso base
garnish, optional
- French's fried onions
- 2 large jammy eggs, sliced in half, recipe here
- sesame seeds
Instructions
Make the creamy base
- In a medium heatproof bowl, whisk together the 1 large egg, 3 Tbsp Japanese mayo (Kewpie is authentic, but regular mayo is fine), 2 Tbsp yellow miso paste, 1 clove garlic, grated or mashed, 1 tsp soy sauce, and 1 Tbsp chili crisp. Set aside — this is what will make the ramen silky and creamy.
Heat the broth + cook noodles
- In a medium saucepan, bring the 3 cups turkey broth (or chicken broth) to a simmer.
- Add the ramen directly to the simmering broth.
- Cook according to package directions, then remove the noodles to your bowls.
Temper the creamy base
- Ladle about ½ cup of the hot broth into the creamy egg mixture slowly, whisking constantly. This tempers the egg so it turns silky, not scrambled.
- Add another ladleful of hot broth and whisk again until the mixture is loose and glossy.
- Off the heat, pour the tempered creamy mixture back into the pot and stir gently for 1 minute.
- The broth will turn creamy, slightly thickened, and beautifully velvety.
Serve
- Spoon the glossy sauce over the noodles in bowls. Top with shredded turkey, veggies, and jammy egg halves.
- Garnish with fried onions and sesame seeds. Serve asap.
Notes
Nutrition
More Ramen Recipes
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How to Make Ramen Eggs
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Teriyaki Pork Ramen
Teriyaki pork ramen recipe combines tender pork in a sweet sticky teriyaki sauce, veggies, and ramen eggs in a Japanese style noodle bowl.
Ramen Salad
A fun cabbage salad made with a packet of instant ramen noodles!
I’ve been curious about creamy ramen, can’t wait to try this, I trust all your recipes Sue!!
Laura we loved this so much, I’m already planning another creamy ramen recipe to share, it’s somehow more satisfying than brothy ramen.
Have you got a good recipe for creamed turkey?
I don’t but I’ll work on it!