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Turkey ramen

Turkey ramen

A star rating of 5 out of 5.13 ratingsRate
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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


  • 2 garlic cloves
  • thumb-sized piece ginger , sliced, plus a few slices cut into fine matchsticks to serve
  • 1 ½ tbsp white miso paste
  • 1 tbsp goma (white sesame paste) or tahini
  • 15g dried shiitake mushrooms
  • 700g leftover turkey gravy , or good-quality chicken stock
  • 2 tbsp soy sauce
  • 2 eggs , at room temperature
  • 150g ramen noodles (egg, rice or udon noodles will all work too)
  • 200g leftover turkey meat, shredded
  • 2 spring onions , finely sliced, white and green parts kept separate
  • 1 lime , halved
  • 25g ready-to-eat beansprouts
  • sesame oil , sriracha, chopped coriander, crushed peanuts, crumbled sheets of nori or dried chilli threads (silgochu), to serve (optional)


  • 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

Recipe from Good Food magazine, December 2016


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A star rating of 5 out of 5.13 ratings

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