Description
This Turkey Chintan Ramen recipe transforms Thanksgiving turkey leftovers into a flavorful, nourishing bowl of ramen, featuring a rich homemade turkey bone broth, savory tare sauce, seared Brussels sprouts, and tender slices of roast turkey breast. Perfect for a satisfying and comforting meal.
Ingredients
Scale
Broth
- 4 lbs (1.8kg) turkey bones, reserved from a roast turkey
- 6 1/4 cups (1.5L) water
Tare Sauce
- 1 cup (200ml) soy sauce
- 1/4 cup (60ml) tamari
- 1/4 cup (60ml) mirin
Toppings and Noodles
- 1 tablespoon (15ml) canola oil, or other neutral oil
- 3 medium Brussels sprouts, divided into individual leaves
- Kosher salt
- 4 servings ramen noodles, either store-bought or homemade
- 1/2 cup (120ml) rendered turkey fat
- 2 scallions, white and green parts divided and thinly sliced
- Freshly ground black pepper
- Apple cider vinegar, to taste
- 4 (1/2-inch-thick) slices roast turkey breast
Instructions
- Make the Broth: Place turkey bones in a pressure cooker and cover with 6 1/4 cups (1.5L) water, ensuring not to exceed the max-fill line. For stovetop pressure cooker, cover and heat over high until pressure is reached, then reduce to medium-low and cook for 1 hour. For electric pressure cooker, cook on high pressure for 1 hour. Allow the pressure to release naturally. Strain the broth through a fine-mesh sieve into a large bowl. Reheat if using immediately, or cool and refrigerate for later use.
- Prepare the Tare: In a small bowl, combine soy sauce, tamari, and mirin, stirring until well mixed. Set aside.
- Sear the Brussels Sprouts: Heat canola oil in a large skillet over high heat until lightly smoking. Add Brussels sprouts leaves, season with kosher salt, and cook while tossing frequently until the leaves are bright green and charred in spots, about 2 minutes. Remove from heat and transfer to a bowl.
- Cook the Noodles: Bring a large pot of water to a boil over high heat. Cook ramen noodles according to package or recipe instructions until just tender. Drain well.
- Assemble and Serve: In each warmed serving bowl, spoon 2 tablespoons of tare, 1 tablespoon of rendered turkey fat, 1/4 of the thinly sliced scallion whites, and a grind of freshly ground black pepper. Pour in 1 1/2 cups (360ml) of boiling broth, adding several drops of apple cider vinegar to taste. Add cooked noodles, then top with slices of roast turkey breast, seared Brussels sprouts leaves, and the sliced green parts of scallions. Serve immediately while hot.
Notes
- Use turkey bones reserved from your roast turkey to maximize flavor in the broth.
- Tare sauce blends soy sauce, tamari, and mirin to create a balanced savory base for the ramen.
- Rendered turkey fat adds richness to the broth and enhances the flavor of the final dish.
- Seared Brussels sprouts provide a nice textural contrast and slightly smoky flavor.
- Adjust apple cider vinegar to taste, enhancing the broth’s brightness.
- This recipe serves 4 hearty bowls.
Nutrition
- Serving Size: 1 bowl
- Calories: 843 kcal
- 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
