My guy really likes Japanese-style ramen. His perfect day? Book shopping, followed by a big bowl of ramen in the East Village. Real ramen is an exalted Japanese comfort food that is all about the broth. I might not be able to compete with real Japanese ramen, but I love to make a Japanese-style broth after I have roasted a chicken to make use of the carcass. I was given the turkey carcass this Thanksgiving, so I thought, why not make ramen broth with it? It came out really well. Best part? My guy was very, very happy.
- 1-turkey carcass(from roasted bird)
- water to cover carcass( ABOUT 2-3 quarts)
- 1/4 cup soy sauce
- 1 leek(or 3-4 scallions)
- Bulb of garlic, peeled.
- Salt to taste (two teaspoons to begin with)
- 3 slices of fresh ginger
- 1- 16 once package rice noodles or Chukamen (raw Chinese noodles) cooked separately
- 2 boiled nice quality eggs
- turkey skin or dark meat sauteed in soy sauce
- Add turkey carcass to stock pot and cover with water.
- Add leeks, garlic cloves, ginger, soy sauce and bring to a boil.
- Lower heat and simmer for at least an hour but two hours is best.
- You want the broth to be concentrated and flavorful. It should have depth of flavor(salt helps with this).
- When broth is ready, bring a pot of water to a boil and cook noodles per instructions.
- Also cook your eggs.
- Saute turkey skin and meat in a skillet with soy sauce.
- Assemble the ramen soups by adding the broth to a large soup bowl, then add cooked noodles, and garnish top with chopped scallions, nori, eggs, and sauteed leftover turkey.