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
Scale
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
