Leftover Turkey Spicy Miso Ramen

Spicy miso ramen filled with leftover turkey, mushrooms, sweet corn, kale, and soft boiled eggs. This leftover turkey spicy miso ramen is so delicious and perfect for the cooler weather.

Leftover Turkey Spicy Miso Ramen | Cooking with a Wallflower

Just a few more days until Thanksgiving! Are your menus set yet? What will you make for Thanksgiving dinner? I’d love to hear from you.

Every year, we have tons of leftovers from Thanksgiving dinner. We split the food between families and eat leftovers for days. I don’t usually do anything fancy with mashed potatoes, chicken pot pies, and mac and cheese. We just reheat them and eat them as is. But when it comes to turkey, because there’s so much left, and they work so well with other dishes, we like to use them instead of chicken with other dishes, like soups. We use turkey carcass to flavor broths to make soups, and we use turkey meat as an ingredient.

Leftover Turkey Spicy Miso Ramen | Cooking with a Wallflower

In case you need ideas for your leftovers, I thought I’d share with you this spicy miso ramen using your leftover turkey. I have a major obsession with ramen. The Japanese variety. I can eat ramen for days and not get tired of them. They’re that good. This version isn’t quite authentic, and eventually, I’ll share a more authentic version, but this ramen will definitely satisfy both your craving for ramen and use up your leftover turkey.

This spicy miso ramen is filled with sweet corn, mushrooms, kale, and soft boiled eggs. Since the turkey already has flavor, it will season the soup even more. This ramen is soo delicious and tastes soo amazing, you’ll want to make it over and over again this winter.

Leftover Turkey Spicy Miso Ramen | Cooking with a Wallflower

In a large pot, add sesame oil and heat it up over medium heat. The sesame oil will become very fragrant.

Add minced garlic and ginger, and cook them until they’ve turned golden brown.

Leftover Turkey Spicy Miso Ramen | Cooking with a Wallflower

Next, add chili bean sauce, miso, granulated sugar, sake, turkey/chicken broth, and salt. Allow the soup to simmer for several minutes.

Leftover Turkey Spicy Miso Ramen | Cooking with a Wallflower

Leftover Turkey Spicy Miso Ramen | Cooking with a Wallflower

While the soup is simmering, fill a small pot with water and heat the water until it boils. Slowly add two eggs to the pot. I recommend using a ladle to slowly lower the eggs. If the eggs drop, they’ll likely crack and the egg whites will ooze out. Trust me. I know this.

Cook the eggs for about 4-5 minutes then use the ladle to scoop them out and place them into a bowl of cold water. Let the eggs sit there for a few minutes. Once the eggs are cooled, gently crack the egg against a hard surface. The shell should come off easily.

Leftover Turkey Spicy Miso Ramen | Cooking with a Wallflower

To the pot of soup, add sliced mushrooms and corn. Cook them until they’ve softened.

Once you’re ready to serve the ramen, add kale and turkey to the pot. Give the soup a few stirs. The kale in small pieces doesn’t require too much cooking to soften and since the turkey is already cooked, it only needs to be warmed up.

Leftover Turkey Spicy Miso Ramen | Cooking with a Wallflower

Now add the ramen. Cook until the ramen has softened to your preference. In this recipe, I used instant ramen and discarded the seasoning because it was quick and I had it on hand. But you can definitely use Japanese style ramen. Just heat up boiling water in a separate pot to cook the noodles.

Leftover Turkey Spicy Miso Ramen | Cooking with a Wallflower

Divide the ramen between two bowls and add soft boil eggs on top. Sprinkle crushed red peppers on top if desired.

Serve the spicy miso ramen immediately.

Enjoy!

Leftover Turkey Spicy Miso Ramen | Cooking with a Wallflower

 

Leftover Turkey Spicy Miso Ramen
 
Prep time
Cook time
Total time
 
Spicy miso ramen filled with leftover turkey, mushrooms, sweet corn, kale, and soft boiled eggs. This turkey spicy miso ramen is so delicious and perfect for the cooler weather.
Author:
Recipe type: Entree
Cuisine: Japanese
Serves: 2 servings
Ingredients
  • 1 tablespoon sesame oil
  • 3 large garlic cloves, minced
  • 1 tablespoon minced ginger
  • 1 teaspoon chili bean sauce
  • 2 ½ tablespoon miso
  • 1 tablespoon granulated sugar
  • 1 tablespoon sake
  • 4 cups turkey/chicken broth
  • ½ teaspoon salt
  • 2 cups bite size kale with stems removed
  • 1 cup sliced mushrooms
  • ⅔ cup corn kernels
  • ½ -1 cup shredded cooked leftover turkey
  • 2 soft boiled eggs
  • 2 ramen packages with seasonings removed
  • Crushed red pepper for garnish
Directions:
  1. In a large pot, add sesame oil and heat it up over medium heat. The sesame oil will become very fragrant.
  2. Add minced garlic and ginger, and cook them until they’ve turned golden brown.
  3. Next, add chili bean sauce, miso, granulated sugar, sake, turkey/chicken broth, and salt. Allow the soup to simmer for several minutes.
  4. While the soup is simmering, fill a small pot with water and heat the water until it boils. Slowly add two eggs to the pot by lowering the eggs with ladles. Cook the eggs for about 4-5 minutes then use the ladle to scoop them out and place them into a bowl of cold water. Let the eggs sit there for a few minutes. Once the eggs are cooled, gently crack the egg against a hard surface. The shell should come off easily.
  5. To the pot of soup, add sliced mushrooms and corn. Cook them until they’ve softened.
  6. Once you’re ready to serve the ramen, add kale and turkey to the pot. Stir the soup several times.
  7. Now add the ramen. Cook until the ramen has softened to your preference.
  8. Serve the spicy miso ramen immediately.

 

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28 comments

  1. Complex Me says:

    First of all Andrea, I’d like to apologize for reading as long as I have, (since your inception) but only commenting one other time. I think about commenting, but when the comment box actually appears, I just don’t know what to say that hasn’t already been said. I have had many sites in the past and deleted them all, and you’ve read and liked many of my poems from several of them. I appreciate that and I appreciate your site and the work you put in to it. . . it shows! I love so many of your dishes, I’d love for you to cook for me as many of your readers I presume. You’re incredibly talented, and I have used several of your recipes myself, and I’m a guy, and not that good at cooking, but everyone loved it! Have a nice weekend okay?

  2. Hilda says:

    Our Thanksgiving in Canada was over a month ago, but I know I have some leftover turkey in the freezer. Now I know what I want to do with it. Thanks for sharing it.

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