TURKEY RAMEN WITH BOK CHOY, MUSHROOMS AND HOMEMADE CHILLI OIL

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One of my favourite things about Thanksgiving and Christmas is the Turkey carcass! It makes DELICIOUS soup, and ensures nothing goes to waste! (Talk about win-win AM I RIGHT?) Now normally, I make regular turkey soup (complete with noodles, chopped veg and a bit of seasoning) but I thought why not turn this soup into a DELICIOUS ramen bowl! This recipe is super simple and yields a warming and delicious broth! So friends, get that broth on, pull out your fav ramen toppings and get excited for your best turkey soup yet!

INGREDIENTS

PREP TIME: 30 MINUTES

COOK TIME: 2 hours

TOTAL TIME:  2 HOUR 30 MINUTES

SERVES 4

( plus extra broth)

FOr the Broth

1 Turkey Carcass

1 white onion halved

4 inches of ginger halved

1 bulb of garlic halved

2 carrots rouchly chopped

2 celery stalks roughly chopped

1 leek sliced (discarding the dark green parts)

2 cups mushrooms halved

1 tbs cracked black peppercorns

8 cups water (ensure all of the ingredients are fully covered)

1/4 cup Soy sauce

For THE CHILLI OIL

(recipe from Alison Roman’s book Dining In)

3/4 cup peanut oil

1/4 cup crushed red pepper flakes

1/4 cup sesame seeds (black or white)

2-3 tbs crushed sichuan peppercorns (optional)

4 garlic clobes thinly sliced (optional)

1 tsp salt

FOr the toppings

4 packages instant ramen

4 medium/soft boiled eggs

4 bokchoy halved

3 cups mushrooms halved

Leftover Turkey

4 tbs Reserved Turkey Fat ( i save the fat from the pan when i roast my turkey)

4 tsp sesame oil

Preparation for the broth

  1. Heat cast iron skillet over medium high heat, place halved ginger, onions and garlic cut side down and cook until charred. Remove from skillet and place in a large stock pot along with the turkey carcass, carrots, celery, leek, mushrooms and cracked pepper. Cover with water and bring to a boil.

  2. Once boiling lower heat to a gentle simmer and allow to cook uncovered for approximately 2 hours. Note* I don’t skim the stock because I like my ramen broth a bit thicker and fattier, should you desire a more clear broth with less fat, skim the stock as you go. Finish with soy sauce (adjusting with more if necessary).

Preparation for the chilli oil

  1. Heat the peanut oil, red pepper flakes, sesame seeds, Sichuan peppercorns and garlic over the lowest heat. Bring contents to a simmer and cook for approximately 15-20 minutes or until the pepper flakes become a dark red colour and the sesame seeds are golden and toasty. Remove from heat, season with 1 tsp salt and let cool.

Preparation for the Toppings

  1. In an oiled hot skillet, cook the mushrooms over medium high heat until golden brown and crispy, season with salt and set aside.

  2. In a medium pot filled with salted boiling water, blanche the bokchoy until just cooked (approximately 1 minute) remove from water and set aside.

  3. Following the instructions on the package, cook your ramen noodles in a large pot (discarding any of the seasoning provided). Once cooked, place noodles in a large bowl and carefully ladle the broth over top. Top each bowl with 1 tbs turkey fat, 1 tsp sesame oil, bokchoy, mushrooms hardboiled egg and a few slices of turkey. Serve with chilli oil on the side!

P.S. Guys I am SO excited you are giving my recipe a try! Would LOVE to see how it turns out! Be sure to share you delicious doings on Instagram and tag me @dimsumdiet with all your creations!

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