MISO RAMEN NUTRITION RECIPES

Name: Turkey ramen
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 2 garlic cloves; thumb-sized piece ginger , sliced, plus a few slices cut into fine matchsticks to serve; 1 ½ tbsp white miso paste; 1 tbsp goma (white sesame paste) or tahini; 15g dried shiitake mushrooms; 700g leftover turkey gravy , or good-quality chicken stock; 2 tbsp soy sauce; 2 eggs , at room temperature; 150g ramen noodles (egg, rice or udon noodles will all work too); 200g leftover turkey meat, shredded; 2 spring onions , finely sliced, white and green parts kept separate; 1 lime , halved; 25g ready-to-eat beansprouts; sesame oil , sriracha, chopped coriander, crushed peanuts, crumbled sheets of nori or dried chilli threads (silgochu), to serve (optional)

TURKEY RAMEN RECIPE | BBC GOOD FOOD

Turkey ramen recipe | BBC Good Food image

A different way to use leftover turkey. Add leftover gravy too to add extra rich, meaty flavour to this warming broth with noodles, dried shiitake and eggs

Provided by Cassie Best

Categories Dinner, Lunch, Main course

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 2

Number Of Ingredients 14

Ingredients

2 garlic cloves
thumb-sized piece ginger , sliced, plus a few slices cut into fine matchsticks to serve
1 ½ tbsp white miso paste
1 tbsp goma (white sesame paste) or tahini
15g dried shiitake mushrooms
700g leftover turkey gravy , or good-quality chicken stock
2 tbsp soy sauce
2 eggs , at room temperature
150g ramen noodles (egg, rice or udon noodles will all work too)
200g leftover turkey meat, shredded
2 spring onions , finely sliced, white and green parts kept separate
1 lime , halved
25g ready-to-eat beansprouts
sesame oil , sriracha, chopped coriander, crushed peanuts, crumbled sheets of nori or dried chilli threads (silgochu), to serve (optional)

Steps:

Crush the garlic with the back of a big knife, then put it in a saucepan with the ginger, miso, goma, mushrooms, gravy and soy. Bring to a gentle simmer, cover and bubble for 5 mins until the ginger is soft. Strain into a clean pan and discard the aromatics and mushrooms.
Meanwhile, cook the eggs in a pan of boiling water for 7 mins. Plunge straight into a bowl of cold water and set aside to cool. Cook the noodles for 1 min less than instructed on the pack, so they retain a little bite. Drain and leave in the pan with a little cooking water so they don’t stick together. Add the turkey and whites of the spring onions to the broth and gently reheat for 1-2 mins.
Divide the noodles between two deep bowls, ladle over the broth and top with a squeeze of lime, the beansprouts, ginger matchsticks, green spring onion and a drizzle of sesame oil, plus the other toppings, if you like. Peel and halve the eggs and place these on top too.

Nutrition Facts : Calories 656 calories, FatContent 16 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 64 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 7 grams fiber, ProteinContent 61 grams protein, SodiumContent 6.5 milligram of sodium

TURKEY RAMEN RECIPE | BBC GOOD FOOD

Turkey ramen recipe | BBC Good Food image

A different way to use leftover turkey. Add leftover gravy too to add extra rich, meaty flavour to this warming broth with noodles, dried shiitake and eggs

Provided by Cassie Best

Categories Dinner, Lunch, Main course

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 2

Number Of Ingredients 14

Ingredients

2 garlic cloves
thumb-sized piece ginger , sliced, plus a few slices cut into fine matchsticks to serve
1 ½ tbsp white miso paste
1 tbsp goma (white sesame paste) or tahini
15g dried shiitake mushrooms
700g leftover turkey gravy , or good-quality chicken stock
2 tbsp soy sauce
2 eggs , at room temperature
150g ramen noodles (egg, rice or udon noodles will all work too)
200g leftover turkey meat, shredded
2 spring onions , finely sliced, white and green parts kept separate
1 lime , halved
25g ready-to-eat beansprouts
sesame oil , sriracha, chopped coriander, crushed peanuts, crumbled sheets of nori or dried chilli threads (silgochu), to serve (optional)

Steps:

Crush the garlic with the back of a big knife, then put it in a saucepan with the ginger, miso, goma, mushrooms, gravy and soy. Bring to a gentle simmer, cover and bubble for 5 mins until the ginger is soft. Strain into a clean pan and discard the aromatics and mushrooms.
Meanwhile, cook the eggs in a pan of boiling water for 7 mins. Plunge straight into a bowl of cold water and set aside to cool. Cook the noodles for 1 min less than instructed on the pack, so they retain a little bite. Drain and leave in the pan with a little cooking water so they don’t stick together. Add the turkey and whites of the spring onions to the broth and gently reheat for 1-2 mins.
Divide the noodles between two deep bowls, ladle over the broth and top with a squeeze of lime, the beansprouts, ginger matchsticks, green spring onion and a drizzle of sesame oil, plus the other toppings, if you like. Peel and halve the eggs and place these on top too.

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