LEFTOVER TURKEY RAMEN WITH RED CURRY BROTH

These chilly December nights following the holidays make ramen a perfect go-to for dinner with leftovers. Truth be told, you could add any animal protein or even tofu in lieu of turkey, but why not take advantage of the season’s food offerings?

Ramen is hearty, filling…an eastern soul food designed to be slurped; and the Blue Elephant red curry paste added to this quick, hack of a broth gives the final dish a wonderfully ethereal nuance. This one promises to be a hit this year…so be prepared to make it more than once. Thump thump - slurp slurp!

LEFTOVER TURKEY RAMEN WITH RED CURRY BROTH

SERVES: 4 TO 6 | PREP, COOK TIME: 1 HOUR, 20 MINUTES

INGREDIENTS

RED CURRY BROTH

2 bunches scallions, chopped

2 carrots, peeled and chopped

1 head of garlic, halved crosswise

1 2" piece ginger, peeled, sliced

12 cups chicken broth

1 2.4 ounce pouch of Blue Elephant Red Curry Paste

2 tablespoons soy sauce

RAMEN ASSEMBLY

4 large jammy eggs {see recipe here: PUMP UP THE JAMMY SOFT BOILED EGG | WHOLE30 COMPLIANT (edibleculture.net) }

1 10-oz. package ramen noodles

12 ounces leftover turkey

1 bunch scallions, sliced

i cup mung bean sprouts

Chili oil, toasted sesame oil, soy sauce, and shichimi togarashi (for serving; optional)

TECHNIQUE

BROTH

Bring scallions, carrots, garlic, ginger, Blue Elephant Red Curry Paste, and stock to a boil in a large heavy pot. Reduce heat and simmer until stock is reduced to about 8 cups, should take about 45 minutes. Strain stock and add soy sauce.

ASSEMBLY

While broth is simmering make jammy eggs {see recipe link above}.

Return strained broth to a simmer; then cook noodles in another pot of boiling water until al dente; drain and set aside.

Divide noodles among 4 to 6 soup bowls. Top with turkey, then add warm broth top additionally with halved jammy eggs, sliced scallions, and mung bean sprouts.

Serve ramen drizzled with chili oil, sesame oil and topped with shichimi togarashi.