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30-Minute Turkey Ramen Made with Thanksgiving Leftovers
Got turkey? Then you have a key ingredient to make Michelle’s Turkey Ramen with your Thanksgiving leftovers. Michelle’s Turkey Ramen is made easily in under 30 minutes. Make this satisfying soup with just 5-6 ingredients.
- Ramen noodles (4 servings): either the fried kind you grew up on, or even better, now you can easily find traditional [non-fried] ramen noodles in the international food sections at most grocery stores.
- Leftover vegetables (optional, 1-2 cups): Like thinly sliced carrots, celery, onion, scallions, and/or mushrooms. This is a great way to use up some of the leftover crudité tray.
- Leftover cooked turkey (about 1 lb). If the meat is still on the bone, you can add the whole thing, for added flavor. You can slice it before you add it to the soup, for easier eating, if you wish.
- Broth (about 4 cups): Use turkey, chicken, or beef broth. If you have some gravy you won’t use, add that, too.
- 1 Dash Dinners Ramen Spice Kit: contains ginger, kombu, onion, garlic, and dried mushrooms for light, but complex-tasting bowl of ramen.
- Soy Sauce (1/3 cup)
- Eggs (1 per person)
- Boil the ramen noodles separately according to the package directions.
- Gently sauté the thinly sliced vegetables in a large pot until tender, about 5 minutes.
- Add the turkey and large bones.
- Cover the vegetables and turkey with broth, plus 2 cups of water or as needed.
- Add the Dash Dinners Ramen Spice Kit and soy sauce. Bring to a simmer, about 10 minutes.
- Drop in the cracked eggs. Cook until the whites are solid and the yolks are runny.
- Place the noodles in serving bowls and ladle in the soup. Carefully top with 1 egg each.
BUY HERE: 4 Pack Ramen Spice Kit
Find Dash Dinners at Joe’s Butcher Shop, Carmel Farmers Market, or online.