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Leftover Turkey Ramen Soup

An easy to make Ramen soup using leftover turkey
Course Soup
Cuisine Asian
Keyword Ramen, turkey
Prep Time 5 minutes
Cook Time 10 minutes
Servings 1 person

Ingredients

  • 1-2 cups shredded leftover turkey dark and/or white meat
  • 1 packet ramen noodles your choice
  • 1 medium baby bok choy
  • 1 egg optional
  • 1 tsp toasted sesame oil
  • 1 small carrot peeled with a peeler
  • Everything But the Bagel seasoning to taste
  • cooking oil

Instructions

  • Cook your Ramen noodles according to the instructions on the packet. You can work on the other steps while it's cooking, being sure not to overcook your noodles.
  • While the ramen is cooking, take a small carrot and with a vegetable peeler in hand, peel the carrot until you run out of carrot to peel (don't peel your finger!).
  • Slice the baby bok choy into 3-4 pieces. Place in a small frying pan with a little bit of oil. Cook over medium heat until the boy choy has wilted. Set aside.
  • If you want to add an egg, a sunny side up egg is the best choice. Set your pan to medium high heat with plenty of oil. You can use the same pan as you did the bok choy. Baste the egg with the hot oil instead of flipping to achieve a bright and perfectly runny yolk. Cook until the edges are crispy and yolk just barely set. Remove from heat.
  • To finish, add your turkey to the broth along with the boy choy and carrots (they don't need to be cooked first). Stir to combine.
  • Remove from heat into a wide bowl. Add the finished egg on top and season with the toasted sesame oil, and Everything But the Bagel seasoning. Add salt if desired. Enjoy.

Notes

  • I recommend using a higher quality Ramen noodles like Mike's Mighty Ramen or you could use ramen noodles that comes with no packets and just use your own broth of choice.
  • You can try using Daikon Radish instead of carrots. Peel them in the same fashion but you won't need a whole Daikon for a single serving
  • When the ramen is almost done you could also add in the turkey at that point.