Turkey ramen

Turkey ramen

  • Rating: 5 out of 5.7 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

A different way to use leftover turkey. Add leftover gravy too to add extra rich, meaty flavour to this warming broth with noodles, dried shiitake and eggs

Nutrition: per serving
NutrientUnit
kcal656
fat16g
saturates4g
carbs64g
sugars6g
fibre7g
protein61g
salt6.5g
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Ingredients

Method

  • STEP 1

    Crush the garlic with the back of a big knife, then put it in a saucepan with the ginger, miso, goma, mushrooms, gravy and soy. Bring to a gentle simmer, cover and bubble for 5 mins until the ginger is soft. Strain into a clean pan and discard the aromatics and mushrooms.

  • STEP 2

    Meanwhile, cook the eggs in a pan of boiling water for 7 mins. Plunge straight into a bowl of cold water and set aside to cool. Cook the noodles for 1 min less than instructed on the pack, so they retain a little bite. Drain and leave in the pan with a little cooking water so they don’t stick together. Add the turkey and whites of the spring onions to the broth and gently reheat for 1-2 mins.

  • STEP 3

    Divide the noodles between two deep bowls, ladle over the broth and top with a squeeze of lime, the beansprouts, ginger matchsticks, green spring onion and a drizzle of sesame oil, plus the other toppings, if you like. Peel and halve the eggs and place these on top too.

Goes well with

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    Overall rating

    Rating: 5 out of 5.7 ratings
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