Bowl of leftover turkey soup with ramen noodles, runny egg, shredded carrots and greens

Leftover Turkey Ramen

Leftover turkey soup gets a ramen makeover! Japanese and American traditions combine to make the ultimate winter comfort food. 

Course Main Course, Main Dish
Cuisine American, Japanese
Keyword leftover turkey, ramen, soup
Prep Time 25 minutes
Cook Time 4 hours
Total Time 4 hours 25 minutes
Servings 4 servings
Calories 916 kcal
Author betsy


For the broth

  • Carcass from 1 12- to 14-pound turkey
  • 1 large onion diced
  • 2 medium carrots peeled and diced
  • 1 6-inch daikon radish, peeled and diced
  • 5 cloves garlic peeled
  • 1 2-inch knob ginger, peeled and sliced
  • 1 lemon cut in half
  • About 1 gallon water

For the eggs

  • 4 large eggs cold
  • ¼ cup low-sodium soy sauce
  • ¼ cup rice vinegar
  • ¾ cup water

For the Ramen Bowl

  • Prepared eggs
  • 2 tablespoons red miso
  • 1 tablespoon fish sauce
  • 2 1/2 teaspoons soy sauce
  • 2 teaspoons white distilled vinegar
  • A few dashes of hot sauce
  • 12 ounces ramen noodles from 4 packages ramen soup or thin spaghettini
  • 2 cups pulled cooked turkey or chicken from the carcass used for stock

To serve:

  • Thinly sliced carrots
  • 2 scallions chopped
  • 2 cups arugula
  • About 1 teaspoon freshly squeezed lime juice


  1. Pull about 2 cups of meat off the turkey carcass and reserve for the soup. Break or chop the carcass into pieces. Transfer to a large pot with onion, carrots, daikon radish, garlic, ginger, and lemon halves. Add enough water to cover the ingredients by 1 inch and bring to a boil. Lower the heat and let the stock simmer until richly aromatic, about 4 hours. Skim off any foam that rises to the top. Let the stock cool slightly then pour through a fine-mesh sieve into a large bowl, discarding solids. Measure 8 cups of stock for the ramen bowls. DO AHEAD: The turkey stock can be prepared ahead and kept, covered in the refrigerator, up to 4 days, or frozen, in an airtight container, up to 3 months.

For the eggs

  1. Bring a large pot of water to a boil and carefully lower the eggs into the water. Reduce the heat to a low simmer and cook the eggs for 6 minutes.
  2. Meanwhile whisk the soy sauce, vinegar and water together in a bowl. After the eggs are cooked, transfer the eggs to the ice water to cool for about 3 minutes until cool enough to handle.
  3. Gently crack the shell (the egg will be soft) and under running water, carefully peel away the shell. Submerge the eggs in the marinade (they should be covered, if not, transfer to a smaller bowl). Leave them for at least 6 hours or overnight.

Make the ramen bowl:

  1. Bring 8 cups of the turkey stock to a boil. Add the miso, fish sauce, soy sauce, vinegar, and hot sauce and stir to combine. Add the ramen noodles, discarding the flavor packet, and boil until tender but still firm, about 3 minutes. Add turkey meat and heat until meat is warmed.

To serve:

  1. Divide the ramen noodles , broth and turkey meat evenly into 4 bowls. Top with carrots, scallions, arugula and eggs. Finish with lime juice.
Nutrition Facts
Leftover Turkey Ramen
Amount Per Serving (1 bowl)
Calories 916 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 9g45%
Cholesterol 374mg125%
Sodium 4055mg169%
Potassium 1651mg47%
Carbohydrates 71g24%
Fiber 6g24%
Sugar 8g9%
Protein 102g204%
Vitamin A 5710IU114%
Vitamin C 40.8mg49%
Calcium 185mg19%
Iron 7.8mg43%
* Percent Daily Values are based on a 2000 calorie diet.