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Cooking with Essential Oils | Ramen With Smoked Turkey Broth

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Ramen With Smoked Turkey Broth

 

Ramen! Ramen in my heart forever! This stuff is… it just is! It’s happiness, warmth, soupy goodness. It’s fatty but clean, filling, but not rich. My kids love this dish, and by their own request I’m sharing my favorite recipe with you.

Here’s what you’ll need to follow along:

INGREDIENTS

  1. Broth:
    • 2 tablespoons olive oil
    • 1 small onion, chopped
    • 6 garlic cloves, peeled
    • 1 drop of lemongrass oil (found here)
    • 1 1″ piece ginger, peeled, sliced
    • 1/2 jalapeño, sliced
    • 1 handful cilantro stems
    • 2 pounds smoked turkey wings – or- turkey something (let’s face it, we’re busy!)
    • 1 tablespoon (or more) hon-dashi (bonito stock powder)
    • 1 tablespoon (or more) soy sauce
  2. Soup and assembly:
    • 2 baby bok choy, quartered
    • Kosher salt
    • 2 large eggs
    • 12 ounces spaghetti
    • 1 teaspoon toasted sesame oil
    • 1 cup kimchi
    • Enoki mushrooms, mung bean sprouts, cilantro leaves with tender stems, and lime wedges (for serving)
  3. Ingredient info:
    • Hon-dashi and bonito can be found at Japanese markets and many supermarkets. (I bought mine at Walmart)

 

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PREPARATION

  1. Broth:
    1. Heat oil in a large stockpot over medium. Cook onion, garlic, lemongrass, ginger, jalapeño, and cilantro stems, stirring occasionally, until lightly browned, about 5 minutes. Add wings and 10 cups water. Bring to a boil, reduce heat, and simmer until turkey meat is tender, 45–60 minutes. Strain into a large saucepan; reserve wings. Add hon-dashi and soy sauce to broth, adding more to taste if needed. Cover and keep warm. Pick meat from wings and set aside.
  2. Do Ahead
    1. Broth can be made 3 days ahead; cover and chill broth and meat separately.
  3. Soup and assembly:
    1. Cook bok choy in a large pot of boiling salted water until crisp-tender, about 1 minute. Transfer to a colander with a slotted spoon.
    2. Return water to a gentle boil and carefully lower eggs into water; cook 6 minutes. Transfer to a bowl of ice water to cool. Peel and halve lengthwise. Return water to a boil and cook spaghetti, stirring occasionally, until al dente. Drain, then toss with sesame oil in a large bowl. Divide spaghetti among bowls. Ladle in broth and add kimchi, bok choy, eggs, and reserved turkey meat. Top with mushrooms, sprouts, and cilantro. Serve with lime wedges.

 

 

Credit: This recipe was originally published by Jesse Hudson. Although we’ve tweaked it a bit, all credit goes to Jesse.

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