Turkey ramen

• garlic cloves↗2
• ginger↗thumb-sized piece

  sliced, plus a few slices cut into fine matchsticks to serve

• white miso paste↗1 ½ tbsp tbsp
• goma1 tbsp tbsp

  (white sesame paste) or tahini

• dried shiitake mushrooms↗15g g
• leftover turkey gravy700g g

  or good-quality chicken stock

• soy sauce↗2 tbsp tbsp
• eggs↗2

  at room temperature

• ramen noodles↗150g g

  (egg, rice or udon noodles will all work too)

• leftover turkey200g g

  meat, shredded

• spring onions↗2

  finely sliced, white and green parts kept separate

• lime↗1

  halved

• ready-to-eat beansprouts25g g
• sesame oil↗

  sriracha, chopped coriander, crushed peanuts, crumbled sheets of nori or dried chilli threads (silgochu), to serve (opti…

Step-by-step instructions

1. 1

   Crush the garlic with the back of a big knife, then put it in a saucepan with the ginger, miso, goma, mushrooms, gravy and soy. Bring to a gentle simmer, cover and bubble for 5 mins until the ginger is soft. Strain into a clean pan and discard the aromatics and mushrooms.

2. 2

   Meanwhile, cook the eggs in a pan of boiling water for 7 mins. Plunge straight into a bowl of cold water and set aside to cool. Cook the noodles for 1 min less than instructed on the pack, so they retain a little bite. Drain and leave in the pan with a little cooking water so they don’t stick together. Add the turkey and whites of the spring onions to the broth and gently reheat for 1-2 mins.

3. 3

   Divide the noodles between two deep bowls, ladle over the broth and top with a squeeze of lime, the beansprouts, ginger matchsticks, green spring onion and a drizzle of sesame oil, plus the other toppings, if you like. Peel and halve the eggs and place these on top too.