Simply Homemade Miso Shiitake Ramen With Turkey Leftover Recipe

11/29/2015

The Friday after Thanksgiving is the best day of transform all your leftovers into a new dish. The remaining turkey, cranberry sauce and stuffing from the day before all can become a perfect breakfast ensemble. These leftovers taste better the next day as they will have soaked up all the flavor.

With that in mind I will show you how to transform your turkey leftovers into a flavorful meal

This shiitake ramen will help you to welcome the winter cold like your favourite blanket. The richness and depth of flavor from the shiitake and shiro miso compliment turkey very well. a steaming bowl of delicious ramen while relaxing on the couch makes a great start to the weekend after Thanksgiving.

“Giving thanks is good for everyday and everyone”.

Natty

Simply Homemade Miso Shiitake Ramen With Turkey Leftover Recipe

Homemade Miso Shiitake Ramen With Turkey Leftover Recipe

Prep time 5 minutes
Cooking time 50 minutes
total time 55 minutes
Serves 2-3

Miso Shiitake broth
Ingredients

6 cups of water
1 large leek cleaned and cut into 3 inches long for 2 pieces ( easy for removing )
2 stalks, cut into 3 inches long ( easy for removing )
1 carrot ,cut into 3 inches long ( easy for removing )
1/2 big yellow onion
1small ginger root, slice
4 cloves of garlic, peeled
1/4 cup shiro miso (white miso)
2 tablespoons soy sauce
1/2 pound of fresh shiitake mushrooms, thinly sliced

Miso Shiitake Ramen With Turkey Leftover Compote

Leftover turkey meat ( can be white meat or dark meat )
Cooked bok choy ( 1/2 pound fresh bok choy per serving)
1/4 cup green onion thinly sliced
1/4 cup cilantro thinly sliced
Cooked Shiitake
Cooked Ramen Noodle( one bunch of uncooked ramen noodle per serving )
Soy sauce
Crunchy Pan-Fried Garlic Bits

Steps

In a medium cooking pot over medium, high heat brings all ingredients except fresh mushroom to boil. in about 15-20 minutes.
Add fresh Shiitake Mushrooms and put the top back on, simmer for another 30 minutes. Removed leek, onion, ginger, garlic, carrot and celery, leave shiitake mushroom.
Meanwhile in a large cooking pot over high heat add 2 quarts water ( 8 Cups) and bring it to boil. Add bok choy and cook for about 4 minutes. Remove from the pot and rinse with cold water, set aside. Add Ramen noodle ( follow the directions on the bag ), remove from the stove and rinse with cold water. Set aside.
In a medium bowl place the cooked ramen noodles and add 1 tablespoon of Crunchy Pan-Fried Garlic Bits, cilantro, green onion and a dash of soy sauce. Mixed well with chopsticks or fork.
Put all the components in a bowl. Last but not least adding Miso Shiitake Ramen Broth garnish with cilantro and green onion.