Leftover Turkey Curry Ramen
Adapted from an original recipe by Local Roots New Yorker, @cratecooking.
serves 2
Ingredients
2 large eggs
4 cups homemade or store bought turkey broth
2 to 3 tablespoons mild curry paste
Kosher salt
6 ounces ramen noodles
6 ounces sliced leftover turkey, white or dark meat
1 scallion, thinly sliced
Bones from turkey
Vegetable Scraps
Homemade broth
1. Save vegetable scraps from preparing your Thanksgiving sides, such as carrot/onion butts, onion peels, and kale stems. Put aside - if you are not making your broth til the day after Thanksgiving, simply store scraps in Tupperware in fridge
Bones from turkey
Vegetable Scraps
Homemade broth
1. Save vegetable scraps from preparing your Thanksgiving sides, such as carrot/onion butts, onion peels, and kale stems. Put aside - if you are not making your broth til the day after Thanksgiving, simply store scraps in Tupperware in fridge
2. Place turkey bones and vegetable scraps in a bit pot, then add enough water into pot to cover your broth ingredients. Depending on how strong you want the flavor, either have the water just cover ingredients or have a 2:1 ratio (water:ingredients)
3. Place lid on pot and let it come to a boil. Then bring it down to a simmer and let your broth cook for 1 hour.
4. Taste, add salt + pepper to taste. Let cook for another 10 minutes then strain ingredients - place in compost if that's your thing. Put broth aside.
Ramen
Ramen
1. Bring a small saucepan of water to a boil. Once boiling, carefully lower the eggs into the water. Cook for 6 minutes. Remove the eggs and run them under cold water until they are cool enough to touch. Peel the eggs (they will be softer than a hard-cooked egg, but not runny on the inside) and set aside.
2. Meanwhile, bring the turkey broth and 2 tablespoons of curry paste to a boil, reduce heat to medium and simmer for 5 minutes. Taste broth and season with salt, adding up to an additional tablespoon of curry paste if you'd like it spicier. Return broth to a boil to dissolve additional curry paste.
3. Cook ramen noodles according to package directions and drain well. Divide noodles between 2 bowls. Top with turkey then cover with broth. Slice eggs in half and put one or two halves in each bowl. Sprinkle with scallions and serve hot.
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