Ramen with Smoked Turkey Broth
Ramen with Smoked Turkey Broth is a flavorful Thai Thai Recipes dish prepared with quality ingredients. Heat oil in a large stockpot over medium.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat 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.
Broth can be made 3 days ahead; cover and chill broth and meat separately.
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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.