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Braised Turkey Ramen

Braised Turkey Ramen

Winter 2023

By: Lindsay Guscott

Even turkey naysayers will find their hearts warming to this comforting bowl of ramen. Braising turkey yields moist, tender meat, while creating a deeply flavoured broth. For the best results, use homemade chicken stock or purchase some from a reputable butcher. Kombu and ramen noodles can be found at Asian supermarkets. Turkey thighs vary in the amount of fat they render, so use your best judgment as to how much oil is needed when browning the turkey and veggies. If anything starts sticking to the bottom of the pot, add a splash of oil.

Serves 6 to 8

TURKEY AND BROTH
4 bone-in, skin-on turkey thighs, about 3 lbs (1.36 kg)
2 lbs (905 g) turkey wings, split
2 tsp (10 mL) fine sea salt
1 tbsp (15 mL) toasted sesame oil, plus more as needed
1 large Spanish onion, roughly chopped, about 2 cups (500 mL)
12 large garlic cloves, smashed, peeled
3-inch (8-cm) knob ginger, sliced
1 cup (250 mL) sake
3 1/2 oz (100 g) shiitake mushrooms
1 bunch scallions, white and light green parts only
1 tsp (5 mL) whole white peppercorns (optional)
8 cups (2 L) unsalted chicken stock, preferably homemade, divided
4 cups (1 L) water
1 piece kombu (edible kelp), roughly 4 x 6 inches (10 x 15 cm) (optional)
1/2 cup (125 mL) white miso 

ASSEMBLY
6 to 8 eggs, at room temperature
6 to 8 portions fresh (each 100 g) or dried (each 75 g) ramen noodles
1 bunch scallions, dark green parts only, thinly sliced
Canned corn niblets, nori strips and shichimi togarashi (spice mixture) to serve

1. Arrange rack in centre of oven. Preheat to 325°F (163°C).

2. Pat turkey dry with paper towels. Season thighs with salt.

3. In a large Dutch oven, heat 1 tbsp (15 mL) oil over medium high heat. Add two turkey thighs, skin side down. Sear until skin is golden-brown and crispy, 4 to 6 minutes. Transfer to a baking sheet, skin side up. Repeat with remaining two turkey thighs and more oil if needed.

4. Add half the turkey wings to pot, adding more oil if pot seems dry. Sear on all sides until lightly browned, 8 to 10 minutes. Transfer to baking sheet with thighs. Repeat with remaining wings.

5. Add onions, garlic and ginger to Dutch oven. Cook, scraping to remove any browned bits stuck to bottom of pot, until onions are softened and slightly browned, 5 to 7 minutes. Add sake to pot and bring to a boil. Reduce liquid by half, about 4 minutes. Remove from heat.

6. Carefully return wings to pot, arranging in one even layer. Top with mushrooms, scallion whites and white peppercorns, if using. Position thighs, skin side up, overtop. Pour in enough stock to cover the thighs by two thirds, about 5 cups (1.25 L). Return to heat and bring to a gentle boil. Cover pot then transfer to oven. Braise until thighs are very tender, and meat is falling off the bone, 21/2 to 3 hours.

7. Carefully transfer thighs to a foil-lined baking sheet. Using tongs, remove bones and transfer bones back to pot. Add remaining stock and 4 cups (1 L) water. Bring to a boil over high heat. Add kombu, if using, then cover and return to oven for 30 minutes.

8. Strain broth through a finemesh sieve into a clean pot, discarding solids. Add miso and blend with an immersion blender or a vigorous whisking. Keep warm over low heat.

9. Preheat broiler. Broil turkey meat, skin side up, in centre of oven, until crispy and warmed through, 3 to 4 minutes. Let cool slightly then slice into 1/4-inch (5-mm) strips.

10. Meanwhile, bring a large pot of salted water to a boil over medium-high heat. Carefully add eggs then lower heat to a gentle simmer. Cook 7 minutes. Transfer to an ice bath. Cool 2 minutes then peel and halve. Reserve boiling water for noodles.

11. Boil noodles according to package directions. Drain and divide between bowls. Top with broth, eggs, broiled turkey and sliced scallions. Set out remaining toppings family-style so guests can choose their own. 

Serves 6 to 8

What to Serve

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    750 ml bottle
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