Turkey Ramen


2 bunches scallions, chopped
2 carrots, peeled, cut into pieces
1 head of garlic, halved crosswise
1-piece ginger, peeled, thinly sliced
1-piece dried kombu
12 cups turkey stock
¼ cup bonito flakes
Ramen and Assembly:
2 large eggs
280g package fresh thin and wavy ramen noodles
220g leftover cooked turkey meat
1 bunch scallions, thinly sliced
2 toasted nori sheets, torn in half


2 tablespoons soy sauce
Assembly sauce:
Chili oil, toasted sesame oil, soy sauce, and shichimi togarashi (for serving; optional)



  1. Bring scallions, carrots, garlic, ginger, kombu, stock, and bonito flakes to boil in a large heavy pot.
  2. Reduce heat and simmer, skimming occasionally, until stock is reduced to about 8 cups, 1 hour or so. Strain stock into a clean pot; add soy sauce.

Do ahead: Broth can be made 2 days ahead. Let it cool; cover and chill.

Ramen and Assembly:

  1. While the broth is simmering, bring a medium pot of water to a boil. Carefully add eggs and boil gently 7 minutes (egg yolks will be shiny yellow and almost jammy; egg whites will be just set).
  2. Using a slotted spoon, transfer eggs to a bowl of ice water to stop cooking; let it cool. Peel; set aside.
  3. Return broth to a simmer (it should be very hot). At the same time, cook noodles in a large pot of boiling water according to package directions until al dente; drain (no need to add salt to the water as the ramen contains salt).
  4. Divide noodles among deep bowls. Top with sliced turkey, placing it off to one side. Ladle broth over turkey and noodles.
  5. Halve eggs and place one half egg on top of the noodles in each bowl. Mound some sliced scallions next to the egg and tuck half a sheet of nori along the edge of the bowl so half of it is sticking out.
  6. Serve ramen drizzled with chili oil, sesame oil and soy sauce and topped with shichimi togarashi.