We've had some cold weather around these parts, and a freezer full of turkey meat and
turkey stock. So to kill two birds with one stone and use up our turkey, and warm our bellies, we decided to try our hand at making our own ramen. We transformed this American fall classic into a Japanese-influenced cold weather delight.
To our basic stock, we added some mirin, garlic, soy sauce, and some white pepper. Since our stock was pretty thick, we also added some water to give it the right consistency. Let it simmer and reduce to about half. We also threw in some of the shredded turkey we had on hand.
Once your broth has reduced, throw in your noodles.
Once they started to soften, we added in our chopped baby bok choy and some sliced scallions. We wanted to keep some crunch to the bok choy, so we added them at the end. If you want them to soften more, you can add them earlier.
Once the noodles are al dente, you're ready to serve! We topped our ramen with some strips of nori for some added umami punch.
It was a nice and hearty bowl of soup, perfect for a cold winter's day! It was a great change of pace from other turkey leftovers, and the flavor was comparable to the real thing. Look for us to try a more traditional tonkotsu ramen in the future.
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