Leftover turkey ramen

Photo: The Woks of Life

The best thing you can do with the carcass. The Leungs simmer it with ginger, scallions and dried shiitake for three hours, so Friday's broth tastes like it took all week. Bacon, a jammy egg, fresh noodles. This is my Friday.

From the Leung family at The Woks of Life · @thewoksoflife

A real stock from the carcass with ginger, scallion and dried shiitake, then fresh ramen, shredded turkey, crisp bacon and a soft egg.

You need

• 1 leftover turkey carcass, plus any vegetables left in the roasting pan
• 6 scallions, divided
• 8 slices fresh ginger
• 6 dried shiitake mushrooms
• 16 cups water (less for a small bird)
• 4 eggs
• 4 oz bacon
• 22 oz fresh ramen noodles (4 portions)
• 2 cups leftover turkey, shredded
• Salt or soy sauce, to taste

How to make it

1. Pull the meat you want for the bowls off the carcass, shred it and refrigerate it.
2. Put the carcass and any roasting-pan vegetables in a big stockpot with 3 of the scallions, the ginger, the dried shiitake and the water. Bring to a boil, skim off any foam, then turn it down so it barely bubbles. Simmer 3 hours, uncovered. The stock is ready when it tastes rich and has turned golden.
3. Strain the stock through a fine sieve into a clean pot and season with salt or a little soy sauce until it tastes good on its own. Keep it hot.
4. While it simmers, soft-boil the eggs: cover them with cold water by an inch, bring to a boil, take the pot off the heat and leave 4 minutes, then move them to ice water. Peel when cool.
5. Fry the bacon over medium heat until crisp, about 8 minutes, drain on paper towels and chop. Thinly slice the remaining 3 scallions.
6. Cook the fresh noodles as the packet says (usually 1 to 2 minutes), drain and divide among 4 deep bowls.
7. Ladle hot stock over the noodles, then top each bowl with turkey, bacon, scallions and a halved egg. The hot broth warms the turkey through.

Written in our own words from the Leung family's recipe, with their quantities. The original: Leftover turkey ramen, The Woks of Life.

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