What’s are you going to do when there’s literally NOTHING to eat? Or worse, you’re a broke college student who doesn’t know how to cook. What’s something quick, easy and “tasty”? Ramen or instant noodles right? But let me tell you right now that instant noodles aren’t as healthy as you think. They are highly processed, low in nutritious content; high in calories, sodium and fat. It’s also laced with tons of artificial coloring, preservatives, additives, and flavorings. But don’t worry, today I bring you a simple and healthy Turkey Ramen recipe created by Edward Lee. I promise that you will love it. The following recipe is made for four servings, but that’s the best part about homemade food, you don’t have to limit your portions!
For the broth:
Carcass from 1 (12- to 14-pound) turkey, including skin, or 2 rotisserie chicken carcasses
1 pound bone-in country ham steak, diced
1 large onion, diced
2 medium carrots, peeled and diced
1 (6-inch) daikon radish, peeled and diced
5 cloves garlic, peeled
1 (2-inch) knob ginger, peeled and sliced
1 lemon, cut in half
About 1 gallon water
For the ramen bowl:
2 large eggs
2 tablespoons red miso
1 tablespoon fish sauce
2 1/2 teaspoons soy sauce
2 teaspoons white distilled vinegar
A few dashes of hot sauce
12 ounces ramen noodles (from 4 packages ramen soup) or thin spaghettini
To serve:
10 ounces soft tofu, drained and diced (about 1 1/3 cup total)
6 ounces shiitake mushrooms, trimmed and thinly sliced
1 avocado, peeled, pitted, and thinly sliced
2 scallions, chopped
1 bunch fresh watercress (thin stems and leaves only)
2 cups pulled cooked turkey or chicken (from the carcass used for stock)
TURKEY
RAMEN
INGREDIENTS