Turkey Ramen

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.

Turkey Ramen

Ingredients:

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

Preparation:

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.