Leftover Turkey Spicy Miso Ramen
Recipe type: Entree
Cuisine: Japanese
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
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.
  • 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
  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.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2015/11/23/leftover-turkey-spicy-miso-ramen/