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.