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.
- 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
- 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.
- Once boiling, add turkey breast (whole), and turn heat down to a simmer, cooking for 15 minutes.
- While turkey is cooking, fill another pot with water and place it on the stove over high heat.
- 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.
- 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.
- Return shredded turkey, along with the baby bok choy and cooked ramen noodles to the pot, simmer for an additional 2 minutes.
- 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.
- 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.
- You can use rice ramen noodles, or the noodles from a package of instant noodles (discarding the seasoning).
- 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
Keywords: turkey ramen