Japanese ramen turkey noodle soup
Turn leftover turkey into a delightful light and fresh soup
How long will it take?
40 minutes
What’s the serving size?
Serves 4
What do I need?
- 700 ml chicken stock
- 3 cloves garlic, crushed
- 4 tbsp soy sauce
- 2 cm piece of ginger, sliced
- ½ tsp Chinese five spice
- Pinch of chilli powder
- 300 ml water
- 2 tbsp sesame oil
- 250 g extra firm tofu
- 375 g ramen noodles
- 400 g cooked turkey, sliced
- 100 g mushrooms, thinly sliced
- 4 boiled eggs, peeled and halved
- 100 g baby spinach leaves
How do I make it?
- Add chicken stock, garlic, soy sauce, ginger, Chinese five spice, chilli powder and water in a large saucepan and bring to the boil, then reduce heat and simmer for 5 minutes.
- Press as much moisture as you can out of the tofu and cut into cubes. Heat sesame oil over medium high heat and cook tofu until it is browned.
- Cook noodles according to the packet instructions, drain and set aside.
- Slice turkey and set aside.
- Divide noodles between 4 bowls, top each with one-quarter each of the turkey, mushrooms, spinach and tofu and two boiled egg halves.
- Strain stock into a clean pan and bring to the boil again.
- Divide stock between bowls and serve immediately.
