I think many people can agree that one of the best parts of Thanksgiving is the leftovers. Turkey sandwiches, turkey soup…cold out of the fridge. There are so many classic ways to enjoy Thanksgiving leftovers and each person has their favorite. My dad loves turkey sandwiches. My mom loves turkey soup. Brad loves, well, anything really.
This year I wanted to put a Japanese spin on our Thanksgiving leftovers. Since turkey is not a common ingredient here, ideas did not exactly come flowing all at once. It happened a little more suddenly and unexpectedly, like most of the recipes I share with you here. I’m usually just sitting there, innocently thinking of mundane things, when suddenly KABLUEY! There’s an idea!
That’s where this ultimate “East Meets West” Miso Ramen with Turkey came from. Out of nowhere. Or maybe out of some file I have hidden away in my brain that just decided to open itself up when I needed a good idea for what to do with turkey leftovers! Anyway, however it happened, I’m gosh-darned satisfied with the results. Ramen and turkey are a PERFECT combination! And you can use any left over veggies you have lying around- cooked or not. This is best with homemade stock, but if you don’t have that don’t fret. It will still be fantabulous!
The recipe below is pretty liberal with the ingredients in that you can add or not add whatever you want! That’s right. Anything you want. I even thought about adding some cranberry sauce…but thought that might be going a little far… Have fun with this one! Remember, it’s the ultimate meeting of East and West!
Miso Ramen with Turkey
Makes 4 servings
4 cups chicken or turkey stock (homemade if possible)
4 packets dried or fresh ramen noodles
Veggies such as mushrooms, celery, carrots, etc
2 cups shredded leftover turkey
2 tablespoons red miso paste
1 teaspoon soy sauce
2 thinly sliced green onions
4 teaspoons grated fresh ginger (optional)
If using dried ramen noodles, prepare them according to the package and divide them among 4 serving bowls.
In a large stock pot, bring the stock to a rolling boil. If using fresh ramen noodles, add them to the stock to heat for 2 minutes, then divide them among the serving bowls.
Arrange the veggies and turkey on top of the noodles.
Add the miso paste and soy sauce to the stock and stir until the miso is no longer in clumps. Ladle the stock into the bowl over the noodles, veggies and turkey. Sprinkle the top of each serving with some of the green onions. Add grated ginger to each bowl if desired.