When my family gets together, we fight over two things: who gets the wings and who gets to keep the turkey bones from the body. Because we know the BONES are the golden ticket to so many more meals.
My favorite is using the bones to make a flavorful broth for Japanese Miso Ramen. The creamy, rich noodle soup so simple to make in a pressure cooker. And BONUS, this tastes nothing like your holiday meal!
Make this delicious turkey miso ramen with leftover turkey bones!
Giving New Life to Leftover Turkey Recipes
Our mission is to stop food waste at home, especially during the holidays, when families gather for that big massive feast!
When using leftover turkey for a new meal, the biggest secret is to make sure it tastes COMPLETELY different than your holiday meal. Because let’s face it – holiday leftovers never taste as good as it did the first time around! Nobody wants to relive that same meal four nights in a row!
Also in this Giving New Life to Leftover Turkey series:
- Vietnamese Turkey Pho Buddha Bowl
- Halal Cart-Style Turkey & Rice
- Tikka Masala Turkey
- Turkey Gumbo
- Thai Basil Turkey Wraps
Tips for using Thanksgiving Turkey Bones to make Soup
- From the package, save the turkey neck and the giblet for the stock.
- Do NOT use the liver in the stock. Boiling the liver will make your entire stock gritty and bitter. Just discard the liver, or roast the liver with the turkey — and it becomes a treat for your favorite dog or cat!
- If you are making Asian-style broths, try not to include any turkey skin in the pot. Most people season their birds before roasting, and tastes like Thanksgiving. You want your new broth to taste like something different, whether it’s pho or ramen….and not like Thanksgiving. That’s why I only use the bones from the body, and not wing tips. You can even give the bones a quick rinse before using, just to make sure any herbs or seasonings are washed off.
- You can cook this stock on the stovetop, in a slow cooker, or an electric pressure cooker.
- Lastly, learn about our shortcut to supplementing flavor and cutting the simmering time in half in the next section.
The result? A delicious, mouthwatering broth that has all of the flavors you worked so hard to get in that roasted turkey. (Don’t have roasted turkey bones on hand? No worries — just use chicken stock instead!)
Flavoring Ramen Broth
A lot of people are too intimidated to make ramen at home, but I have a secret to share with you: it’s too easy NOT to do it! All you need to make delicious, creamy ramen broth at home are the following ingredients:
- 2-3 pounds roasted turkey bones
- 8 cups water
- 2 teaspoons instant dashi
- 1 tablespoon soy sauce
- 4 tablespoons miso paste
If some of these ingredients aren’t already in your pantry, add them to your grocery list now! Soy sauce, instant dashi, and miso paste are all great items to have on hand to help power-up your leftovers — they pack a big flavor punch and will stick around for a while for you to use in all sorts of leftover saver recipes!
We added a bunch of things that we had sitting in our fridge to this turkey ramen!
Use What You Already Have!
Raid the refrigerator and use up all the veggies you have lingering in the drawer. We used baby bok choy, soft boiled eggs and green onion. But let’s say you have sugar snap peas, or a handful of shredded cabbage or even just lone carrot that you can julienne. Use it all!
Turkey Miso Ramen
Ingredients
Pressure Cooker Miso Ramen Broth
- 2-3 pounds roasted turkey bones
- 8 cups water
- 2 teaspoons instant dashi
- 1 tablespoon soy sauce
- 4 tablespoons miso paste
For the Ramen
- 1 pound fresh ramen noodles
Let’s raid the refrigerator!
- 4 eggs
- 4 baby bok choy halved
- 8 ounces cooked sliced turkey meat
- 2 stalks green onion chopped
- ¼ cup shredded nori
Instructions
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In the pressure cooker, add the turkey bones and water. Secure with lid and cook on high pressure for 30 minutes. Let release naturally. Use a fine-meshed strainer to remove the turkey bones and discard. Keep the broth warm by turning the pressure cooker to “Keep Warm.”
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While the stock is cooking, we can prepare the soft boiled egg. Bring a large stockpot of water to boil. Find the bottom (the rounder, fatter end) of an egg and use a needle or tip of a paring knife to prick a small hole. When the water is boiling, place the eggs inside the fine meshed strainer and dunk the eggs a few times in the water to get them acclimated to the heat. Lower and cook eggs for 6 minutes. Have a big bowl of iced water ready at the sink. When eggs are done, immediately use the strainer to remove the eggs and place them in the iced water. (Don’t dump the boiling water out! We’ll use that to cook the ramen noodles and the bok choy.) Let sit for a few minutes, and then peel the eggs. Cut each egg in half.
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Return the water to a boil. Add the baby bok choy and cook for 1 minute. Remove bok choy with a strainer (don’t dump the water!) and set aside.
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Return the water to a boil. Add in the ramen noodles and cook according to package instructions. Drain (NOW you can dump the water), and divide the noodles amongst the 4 bowls.
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Ready to eat? Turn the pressure cooker to “Saute” to heat up the broth. When hot, stir in the instant dashi and the soy sauce. Turn off the heat and use a whisk to stir in the miso paste. It’s important that the heat is off (heat breaks the miso and makes it gritty).
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Ladle soup into each bowl. Add in the egg, bok choy, turkey meat, green onion and nori to serve.
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