If you’re anything like us, then you look forward to Thanksgiving leftovers just as much as you do Thanksgiving dinner. Great minds? Well, since we don’t really eat much bread these days, the classic turkey sandwich has fallen by the wayside in our family. However, we’re souper into soups these days (go figure!) and so we’re always whipping up new soup and stew concoctions, many of which we share right here on the blog with you. So if you’re eating turkey for thanksgiving, and you LOVE ramen, then we encourage you to give this a shot, put your own spin on it, and let us know how it turns out in the comments!
Day After Turkey Ramen
Makes: 1 generous bowl of delicious leftover turkey ramen
- 1 pouch (2 cups) Bare Bones Turkey Bone Broth
- 1 garlic clove, minced
- ½ teaspoon minced ginger
- 1 stalk of lemongrass, chopped into 4 pieces and hit with the back of a knife to release the oils
- ½ jalapeño, thinly sliced
- generous pinch of sea salt
- 1 cube of ramen noodles of choice
- leftover turkey slices
- fresh chopped parsley, for garnish
- flakey sea salt, for garnish
- black pepper
In a small soup pot, add the broth, garlic, ginger, lemongrass stalks, jalapeño, and sea salt. Bring to a boil, then reduce heat and allow the broth to simmer for 3-5 minutes.
Remove the lemongrass stalks (and discard), then add the ramen noodles and continue to simmer until noodles are soft.
Serve, garnished with a bit of fresh parsley, slices of turkey, flakey sea salt (if needed, to taste) and cracked black pepper.
NOTE: Instead of warming the turkey separately, slice it thinly and then add it to the hot soup. It will warm almost instantly and you won’t dry it out from overcooking it