Name: Turkey Ramen
Yield: 4 Servings
Ingredients: 2 bunches scallions, chopped; 2 carrots, peeled, cut into pieces; 1 head of garlic, halved crosswise; 1 1" piece ginger, peeled, thinly sliced; 1 piece dried kombu; 12 cups turkey stock or low-sodium chicken broth; ¼ cup bonito flakes; 2 tablespoons soy sauce; 2 large eggs; 1 10-oz. package fresh thin and wavy ramen noodles or 3 3-oz. packages dried; 8 ounces leftover cooked turkey meat; 1 bunch scallions, thinly sliced; 2 toasted nori sheets, torn in half; Chili oil, toasted sesame oil, soy sauce, and shichimi togarashi (for serving; optional); Shichimi togarashi, a Japanese red-pepper seasoning mix, can be found at Japanese markets and in the Asian foods section of some supermarkets.

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Alex Lau

You made your own turkey stock with the carcass, of course. No? Well, you should. Get the recipe here.

Recipe notes