Turkey Spicy Miso Ramen

Turkey Spicy Miso Ramen

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Recipe by Andrea Giang Course: SoupsCuisine: AsianDifficulty: Medium


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Spicy miso ramen filled with leftover turkey, mushrooms, sweet corn, kale, and soft boiled eggs. This leftover turkey spicy miso ramen is so delicious and perfect for the cooler weather.


  • 1 Tbsp Sesame Oil

  • 3 Large Garlic Cloves, minced

  • 1 Tbsp Minced Ginger

  • 1 Tsp Chili Bean Sauce

  • 2 1/2 Tbsp Miso

  • 1 Tbsp Granulated Sugar

  • 1 Tbsp Sake

  • 4 Cups Chicken Broth

  • 1/2 Tsp Salt

  • 2 Cups Bite Size Kale, stems removed

  • 1 Cup Sliced Mushrooms

  • 2/3 Cup Corn Kernels

  • 1 Cup Shredded Turkey

  • 2 Soft Boiled Eggs

  • 2 Packages Ramen Noodles, no seasoning

  • Crushed Red Pepper Garnish


  • In a large pot, add sesame oil and heat it up over medium heat. The sesame oil will become very fragrant.
  • Add minced garlic and ginger, and cook them until they’ve turned golden brown.
  • Next, add chili bean sauce, miso, granulated sugar, sake, turkey/chicken broth, and salt. Allow the soup to simmer for several minutes.
  • While the soup is simmering, fill a small pot with water and heat the water until it boils. Slowly add two eggs to the pot by lowering the eggs with ladles. Cook the eggs for about 4-5 minutes then use the ladle to scoop them out and place them into a bowl of cold water. Let the eggs sit there for a few minutes. Once the eggs are cooled, gently crack the egg against a hard surface. The shell should come off easily.
  • To the pot of soup, add sliced mushrooms and corn. Cook them until they’ve softened.
  • Once you’re ready to serve the ramen, add kale and turkey to the pot. Stir the soup several times.
  • Now add the ramen. Cook until the ramen has softened to your preference.
  • Serve the spicy miso ramen immediately.

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