Turkey Ramen

Use fresh or leftover turkey in this super easy turkey ramen recipe! It’s a slightly spicy turkey noodle soup that makes a perfect lunch or dinner.

This post is sponsored by Alberta Turkey. All thoughts and opinions expressed in this post are my own. Thank you for supporting the brands and products that make Love In My Oven possible.

Gobble gobble! Too soon? Maybe my American friends are reading this with a giant eye roll because we’re only just nearing October…BUT for us Canadians, Thanksgiving is only 2 1/2 weeks away! Say WHAT?! How does this even happen!?

Anyway. We all associate turkey with Thanksgiving, do we not? Maybe not my husband, but that’s because he’s South African and turkey just isn’t really a thing there. But we seriously need to collectively think about turkey the whole year around! 

Not only is turkey delicious and versatile, it has a ton of protein and it is a perfect family-friendly option. This reminds me – have you tried my easy turkey meatballs yet? Just another example of how awesome this bird is! Think Turkey!!

I admit, I often buy ground turkey as my turkey option throughout the year, but I’ve recently been buying boneless, skinless turkey breasts and making all sorts of wonderful things! Think enchiladas, Thai curry and – turkey ramen!

What is turkey ramen?

If you haven’t had a big, steaming bowl of ramen soup yet, you’ve been missing out!!! I don’t mean the instant packages of ramen that everyone likes to think university kids survive on (although, they ARE cheap and delicious). This kind of ramen is the super flavorful, homemade, doctored-up, nutritious ramen filled with veggies, protein and NOODS! Lots of them.

My go-to soup when I’m feeling under the weather is homemade ramen. You can add a little bit of spice to help with any stuffy sinuses, and you can customize it however you want. 

How do you make ramen soup?

Making a batch of this turkey ramen will literally only take you 25-30 minutes, and its even quicker if you have everything already prepped and ready to go!

For this recipe you’ll need:

• boneless, skinless turkey breast (or leftover turkey – we’ll get to that)
• ramen noodles
  • you can use the ones from the instant packages – just discard the seasonings. OR you can use rice ramen!
• garlic, ginger and shallots
• mushrooms
• baby bok choy
• sesame oil
• veggie stock & water
• soy sauce, rice vinegar, fish sauce and chili garlic sauce for flavor

Start by sautéing the garlic, ginger and shallot in the sesame oil, in a large pot on the stove. Next you’ll add the veggie stock and water, along with the soy sauce, rice vinegar, fish sauce and chili garlic sauce. Once everything starts simmering and bubbling away, you can add the whole turkey breast. Let everything cook for about 15 minutes.

While this is cooking, put some water on to boil the ramen noodles!

When the ramen is done cooking, rinse it under warm water and let it sit, draining. 

Check to see if the turkey is done after about 15 minutes. It needs to be cooked through to 165 F so be sure to use a thermometer if you’re not sure! When it’s cooked, remove it to a cutting board, and using two forks, shred it! Add this, along with the baby bok choy and ramen noodles, to the pot and let everything simmer for another minute or so.

Serve into bowls, along with whatever toppings you might like. We love hard boiled eggs in ours, sesame seeds and some Thai basil!

Tip: If you don’t plan on eating all of the turkey ramen right away, I would advise keeping the ramen noodles stored separately and just adding them to the soup before you eat; otherwise, they will get waterlogged after a few hours.

Do you have to use fresh turkey for this recipe?

No! You can totally use pre-cooked turkey, whether its leftover from Thanksgiving or a different turkey feast. Just simmer everything together without the turkey for about 10 minutes, before adding the cooked turkey along with the bok choy and ramen.

If you don’t use fresh turkey, this dish will be even faster!

So, next time you’re feeling under the weather, or you just need a big bowl of cozy soup, keep this turkey ramen in mind! It’s sure to fill your belly with warmth. 

Enjoy!

And here’s a few other soup ideas for you this season:

• crockpot minestrone soup
• loaded cauliflower soup
• tomato basil soup

Turkey Ramen

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5 from 10 reviews

• Author: Katherine | Love In My Oven
• Total Time: 30 minutes
• Yield: 3-4 servings 1x

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Description

Use fresh or leftover turkey in this super easy turkey ramen recipe! It’s a slightly spicy turkey noodle soup that makes a perfect lunch or dinner.

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Ingredients

Scale 1x2x3x

• 1 Tbsp. sesame oil
• 2 shallots, diced
• ½” fresh ginger, grated
• 6 garlic clovers, minced
• 3 oz mushrooms, chopped
• 6 cups vegetable stock
• 1 cup water
• 1/3 cup soy sauce
• 2 Tbsp. rice vinegar
• 1 Tbsp. fish sauce
• 1 Tbsp. chili garlic sauce
• 1 lb boneless, skinless turkey breast
• 2 squares ramen noodles
• 1–2 cups baby bok choy, chopped
• Optional (for serving): hard boiled egg, green onion, Thai basil, sesame seeds

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Instructions

1. Heat sesame oil in a large pot over medium heat. Once warm and fragrant, add the diced shallots, and sauté for 5 minutes or until translucent. Add fresh ginger, the minced garlic and the mushrooms and sauté for another 2-3 minutes. Add vegetable stock, water, soy sauce, rice vinegar, fish sauce and chili garlic sauce, and bring to a boil.
2. Once boiling, add turkey breast (whole), and turn heat down to a simmer, cooking for 15 minutes.
3. While turkey is cooking, fill another pot with water and place it on the stove over high heat.
4. While water is boiling, place the ramen noodles in the pot and cook for 4-5 minutes. Drain noodles and rinse briefly with cold water to avoid the noodles sticking. Set aside.
5. Remove turkey with a fork from soup pot. Use a meat thermometer to ensure the turkey is cooked to a temperature of 165 degree F. If not, return the turkey to the pot to cook for an additional 2 minutes before checking again. Once turkey is cooked, use two forks to shred the turkey meat on a cutting board.
6. Return shredded turkey, along with the baby bok choy and cooked ramen noodles to the pot, simmer for an additional 2 minutes.
7. Using a ladle, plate and serve turkey ramen, topping each bowl with hard boiled egg, diced green onion, Thai basil or sesame seeds, as desired.

Leftover turkey ramen can be stored in the fridge, in an airtight container, for 2-3 days. See notes about storing the ramen noodles separately.

Notes

1. Instead of raw turkey, you can also use leftover shredded turkey in this recipe. Just simmer the liquid for 15 minutes before adding the shredded turkey along with the baby bok choy and ramen noodles.
2. You can use rice ramen noodles, or the noodles from a package of instant noodles (discarding the seasoning).
3. If you don’t think you’ll eat all of the ramen and will have leftovers, keep the ramen noodles separate and add the ramen noodles to each individual bowl rather than adding it to the pot of soup, to avoid them getting too engorged.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: soup
• Method: stovetop
• Cuisine: american

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