Creamy Ramen with Turkey
A silky, savory bowl of creamy ramen made with leftover turkey, miso, chili crisp, and hot broth. It’s the perfect quick comfort meal after the holidays.
Servings: 2
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
*More noodles make for a heavier less brothy bowl.
Recipe tips:
Add a splash of cream if you want extra-cozy-weekend comfort.
Nutrition
Calories: 339 kcal · Carbohydrates: 12 g · Protein: 26 g · Fat: 21 g · Saturated Fat: 4 g · Polyunsaturated Fat: 11 g · Monounsaturated Fat: 5 g · Trans Fat: 0.1 g · Cholesterol: 156 mg · Sodium: 2379 mg · Potassium: 501 mg · Fiber: 2 g · Sugar: 5 g · Vitamin A: 373 IU · Vitamin C: 20 mg · Calcium: 59 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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