If you’re looking to turn your leftover turkey bones into something spectacular, I’ve got a recipe that you’ll absolutely adore. This Turkey Chintan Ramen Recipe transforms humble ingredients into a soul-soothing bowl of rich, flavorful broth and comforting noodles. I first made this on a chilly weekend after Thanksgiving, and my family went crazy for how fresh and satisfying it tasted despite coming from leftovers. Trust me, once you try this, you’ll be making it year-round!
Why You’ll Love This Recipe
- Maximizes Leftovers: You’ll get the most out of your turkey bones, turning them into an unbelievably flavorful broth.
- Simple Yet Gourmet: The combination of soy, tamari, and mirin creates a beautifully balanced taste without complicated ingredients.
- Comfort in a Bowl: This ramen hits all the cozy notes with tender turkey, seared Brussels sprouts, and perfectly chewy noodles.
- Flexible and Fun: You can customize the toppings and seasoning easily to suit your mood or pantry.
Ingredients You’ll Need
The beauty of this Turkey Chintan Ramen Recipe is that the ingredients are straightforward and work together harmoniously to build that deep umami broth you crave. When shopping, try to find fresh Brussels sprouts for the topping, and use high-quality soy sauce and mirin for the best flavor boost.
- Turkey bones: Preferably from a roast turkey—for me, roasting beforehand adds richness to the broth.
- Soy sauce: Choose a good-quality one; this adds salty depth and color to your tare (sauce).
- Tamari: This gluten-free soy sauce variant adds a nice complexity—great if you’re sensitive to gluten.
- Mirin: A splash of mirin brings subtle sweetness that rounds out the savory flavors.
- Canola oil: Or any neutral oil for searing your Brussels sprouts; it helps get those lovely charred spots.
- Brussels sprouts: Divided into leaves for quick searing—it adds texture and a pleasant bitterness to balance the broth.
- Kosher salt: Always my go-to because of its clean taste and easy control.
- Ramen noodles: Use fresh if you can find them, but store-bought works just as well.
- Rendered turkey fat: This is a game changer for richness—save it when roasting your turkey!
- Scallions: Both white and green parts used separately to build layers of flavor and freshness.
- Freshly ground black pepper: Just a simple touch for a little heat.
- Apple cider vinegar: Used sparingly, it brightens the broth wonderfully.
- Roast turkey breast slices: Leftover turkey slices are perfect for the topping.
Variations
I love sharing how you can make this Turkey Chintan Ramen Recipe your own. Whether you’re tweaking flavors or adjusting for dietary needs, don’t be afraid to experiment—you’ll often discover your new favorite version.
- Vegetable Boost: I sometimes add shiitake mushrooms or bok choy for extra umami and texture; it’s like an added depth hit.
- Spicy Kick: If you’re feeling adventurous, a dash of chili oil or fresh jalapeños livens it right up.
- Gluten-Free Tare: Swap soy sauce with tamari only and be sure to use gluten-free noodles so everyone can enjoy.
- Luxury Upgrade: For a richer broth, add a bit of kombu (dried kelp) during the pressure cooking stage—just remove before serving.
How to Make Turkey Chintan Ramen Recipe
Step 1: Build Your Broth
Start by placing your turkey bones into your pressure cooker and cover them with about 6 1/4 cups of water, making sure not to fill past the max line. I learned early on that overfilling can be dangerous—so always check your cooker’s manual! If you’re using a stovetop pressure cooker, bring it to pressure over high heat and simmer on medium-low for one hour. For electric pressure cookers, just set it for one hour on high pressure. Once done, let the pressure release naturally—it keeps the broth clear and rich. Then strain it through a fine mesh sieve to get a perfectly smooth base. If you’re not serving immediately, cool it quickly and refrigerate.
Step 2: Whip Up the Tare Sauce
Mix the soy sauce, tamari, and mirin together in a small bowl to create your tare. This concentrated sauce is what gives the ramen its signature savory, slightly sweet punch. I like to prepare this early because it helps meld the flavors by the time I’m ready to serve. Plus, it’s an easy step you can customize if you want it saltier or sweeter.
Step 3: Sear the Brussels Sprouts Leaves
Heat your neutral oil in a skillet over high heat until it starts to smoke lightly—this is key for that restaurant-style sear. Toss in your Brussels sprouts leaves, sprinkle kosher salt, and stir constantly for about 2 minutes, just until they’re bright green with glorious charred spots. These leaves bring a slightly bitter crunch that perfectly balances the richness of the broth and turkey fat.
Step 4: Cook and Assemble Your Ramen
Boil a large pot of water and cook your ramen noodles according to the package instructions (or recipe if homemade). Meanwhile, prepare your serving bowls: spoon in 2 tablespoons of tare, add a tablespoon of rendered turkey fat, 1/4 sliced scallion whites, and a good grind of black pepper. Pour in 1 1/2 cups of steaming hot broth, and stir to combine. Add a few drops of apple cider vinegar to brighten things up—start small and adjust to your taste. Finally, nestle your noodles in the bowl, top with sliced roast turkey breast, your seared Brussels sprouts leaves, and finish with the scallion greens. Serve it piping hot and watch it disappear fast.
Pro Tips for Making Turkey Chintan Ramen Recipe
- Save That Turkey Fat: Render the fat when roasting your turkey—it adds incredible depth and richness to the broth that you simply can’t replicate.
- Don’t Rush the Broth: Allowing the broth to simmer (or pressure cook) long enough extracts all the gelatin and flavor from the bones—it’s the magic behind chintan style soups.
- Season Gradually: When adding tare, turkey fat, and vinegar, build layers of flavor slowly. It’s easier to add than subtract, and this approach guarantees balance.
- Char Your Brussels Sprouts Well: Don’t be shy with high heat and quick tossing—the char adds a smoky contrast that elevates the entire bowl.
How to Serve Turkey Chintan Ramen Recipe
Garnishes
I’m a big fan of keeping it simple with garnishes that complement the broth and turkey flavor. For this Turkey Chintan Ramen Recipe, I love finishing with fresh scallion greens for brightness and a quick grind of fresh black pepper for subtle heat. If you’re feeling fancy, a soft-boiled egg or a sheet of toasted nori adds a wonderful texture, but they’re totally optional.
Side Dishes
My go-to sides when serving this ramen are light and fresh to balance the richness. A crisp cucumber salad with sesame dressing or simple steamed edamame with sea salt work beautifully. For an extra touch, some pickled ginger on the side can wake up your palate between bites.
Creative Ways to Present
Once, for a casual dinner party, I served the ramen in beautiful handmade ceramic bowls and placed a small bunch of microgreens atop the finished dish. The green popped against the warm tones of the broth and noodles. Adding a drizzle of chili oil or a sprinkle of toasted sesame seeds gave it that extra wow factor that guests loved. Presentation is all about layering colors and textures that invite you to dive in.
Make Ahead and Storage
Storing Leftovers
After enjoying your ramen, you can store leftover broth and cooked components separately in airtight containers in the fridge for up to 3 days. Keeping the broth separate from noodles and garnish prevents the noodles from getting soggy. I usually save the broth—it reheats beautifully and still has that great mouthfeel.
Freezing
I highly recommend freezing extra turkey broth if you have space. Pour it into freezer-safe containers or bags, leaving some room for expansion. When you’re ready to have ramen again, thaw it overnight in the fridge and reheat gently on the stove. Frozen broth keeps well for up to 3 months and tastes just as delicious.
Reheating
When reheating leftovers, I warm the broth separately over medium heat until it simmers, then add freshly cooked noodles to preserve their firm texture. Avoid reheating cooked noodles in the broth as they tend to turn mushy. If you stored the turkey breast slices, add them at the last moment to keep them juicy and tender.
FAQs
-
Can I make this Turkey Chintan Ramen Recipe without a pressure cooker?
Absolutely! You can simmer the turkey bones on the stovetop in a large pot with water for 4 to 6 hours. It takes longer but achieves a similarly rich and flavorful broth. Just keep the heat low and occasionally skim any foam that rises to the top for a clear soup.
-
What can I use if I don’t have rendered turkey fat?
If you don’t have turkey fat, a mild-flavored oil like canola or vegetable oil works fine to add richness. Alternatively, you can also use chicken fat (schmaltz) if you have that on hand. It adds flavor but won’t be quite the same depth as the authentic turkey fat.
-
Is it necessary to add apple cider vinegar?
While not mandatory, a few drops of apple cider vinegar really brighten the broth and balance the richness. It wakes up the flavors without making it tangy. You can omit it or experiment with other mild vinegars like rice vinegar if preferred.
-
Can I prepare parts of this recipe in advance?
Yes! The broth and tare sauce can be made ahead and refrigerated for up to 3 days. Even searing the Brussels sprouts leaves a day before works well—just reheat quickly before serving. This makes dinner time a breeze.
Final Thoughts
This Turkey Chintan Ramen Recipe holds a special place in my heart as the perfect way to honor leftover turkey while indulging in something comforting and bright. I never imagined leftovers could taste so fresh, layered, and downright delicious. If you’re into broth-centric dishes with depth and soul, you’ll enjoy making (and eating) this bowl as much as I do. So next time you find yourself with turkey bones, gather your ingredients, and give this a whirl—you won’t look back!
Print
Turkey Chintan Ramen Recipe
- Prep Time: 5 minutes
- Cook Time: 80 minutes
- Total Time: 85 minutes
- Yield: 4 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: Japanese-inspired
- Diet: Halal
Description
This Turkey Chintan Ramen recipe transforms leftover turkey bones and meat into a flavorful and comforting bowl of ramen. Featuring a rich turkey broth made in a pressure cooker, a savory soy-based tare, charred Brussels sprouts for a smoky crunch, and tender slices of roast turkey breast, this dish is perfect for a satisfying meal that makes good use of holiday leftovers.
Ingredients
Broth
- 4 lbs (1.8kg) turkey bones, reserved from a roast turkey (see note)
- 6 1/4 cups (1.5L) water
Tare Sauce
- 1 cup (200ml) soy sauce (see note)
- 1/4 cup (60ml) tamari
- 1/4 cup (60ml) mirin
Toppings and Garnishes
- 1 tablespoon (15ml) canola oil or other neutral oil
- 3 medium Brussels sprouts, divided into individual leaves
- Kosher salt, to taste
- 4 servings ramen noodles, store-bought or homemade
- 1/2 cup (120ml) rendered turkey fat (see note)
- 2 scallions, white and green parts divided and thinly sliced
- Freshly ground black pepper, to taste
- Apple cider vinegar, to taste
- 4 (1/2-inch-thick) slices roast turkey breast
Instructions
- Make the Broth: Place the turkey bones into a pressure cooker and cover with 6 1/4 cups (1.5L) of water, making sure not to exceed the max-fill line. If using a stovetop pressure cooker, secure the lid and bring to pressure over high heat, then reduce to medium-low and cook for 1 hour. If using an electric pressure cooker, set it to high pressure for 1 hour. After cooking, allow the pressure to release naturally. Strain the broth through a fine-mesh sieve into a large mixing bowl. You can use the broth immediately by heating it to a boil or cool and refrigerate it for later use.
- Prepare the Tare Sauce: In a small bowl, mix together the soy sauce, tamari, and mirin until fully combined. Set this mixture aside; it will provide the deep umami flavor for the ramen.
- Cook the Brussels Sprouts Topping: Heat the canola oil in a large skillet over high heat until it begins to lightly smoke. Add the individual Brussels sprout leaves and season with Kosher salt. Toss frequently as you cook them until they become bright green and develop charred spots, about 2 minutes. Remove from heat and transfer to a bowl.
- Cook the Noodles: Bring a large pot of water to a rolling boil over high heat. Cook the ramen noodles according to the package instructions or your recipe if homemade. Drain the noodles thoroughly once cooked.
- Assemble and Serve: In each warmed serving bowl, spoon 2 tablespoons of the tare sauce, 1 tablespoon of rendered turkey fat, 1/4 of the sliced scallion whites, and a grind of black pepper. Pour 1 1/2 cups (360ml) of boiling turkey broth over these ingredients, adding several drops of apple cider vinegar to taste. Add the cooked ramen noodles into each bowl. Top the noodles with slices of roast turkey breast, the seared Brussels sprouts leaves, and sliced green parts of scallions. Serve immediately while hot and enjoy your comforting bowl of turkey ramen.
Notes
- This recipe is ideal for repurposing Thanksgiving or holiday turkey leftovers into a delicious and light ramen meal.
- If you don’t have rendered turkey fat, you can substitute with a mild neutral oil or chicken fat for similar flavor.
- The soy sauce used in tare can be substituted or balanced with gluten-free tamari for gluten-sensitive diets.
- The broth can be made ahead and refrigerated or frozen for convenience.
- Adjust the amount of apple cider vinegar to suit your preference for acidity.
Nutrition
- Serving Size: 1 bowl
- Calories: 843
- Sugar: 6 g
- Sodium: 2326 mg
- Fat: 29 g
- Saturated Fat: 8 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 97 g
- Fiber: 6 g
- Protein: 47 g
- Cholesterol: 121 mg
