Turkey Soup – Asian Style

I mentioned in my Too Much Turkey? post that I’d received some beautiful Japanese ramen bowls as a gift from a very kind sister. So with left-over turkey and some new bowls to use a, turkey ramen seemed like a must make.

The best thing about making this was that I didn’t even need to pop to the shops as christmas leftovers and store cupboard items granted me all the ingredients needed.

My boyfriend has decided to get in on the whole food waste thing and he had made a delicious stock from the turkey bones the previous day. To make stock, simply chuck all the turkey (or any meat bones) in a large sauce-pan with a carrot, onion and a couple of celery sticks (the veg is fine-cut into big chunks, and there’s no need to peel the carrot). Top with water, bring to boil, pop on a lid and simmer for a few hours, skim off any scum that collects on the top of the pan during the process. Once the liquid has reduced by about a third, sieve into a container or another pan and hey presto homemade stock.

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Now I didn’t follow a recipe for the ramen but I cook a lot of Asian style food where the base commonly contains ginger, garlic and chilli, all of which I had in stock. Heating a tbsp of olive-oil in a large saucepan I fried the garlic, chilli and ginger up for a couple of minutes, before adding the leftover turkey. This is a great recipe for getting rid of some of the darker, tougher meat as it adds more flavour and the turkey softens slightly as it flakes up in the soup.

After about 3-4 minutes I added in the pre-prepared turkey stock and gradually brought to the boil. I’m never sure on how much simmering time to allow but as my stock was already marvelously rich and the turkey already cooked, I figured 20 minutes of a low simmer would be plenty of time to allow the flavours of chilli and garlic to infuse into the stick.

Normally in an Asian soup I’d add in vegetables such as bean sprouts and Pak choi but my Christmas leftovers consisted of baby carrots and fine green beans so in they went.

I chopped the chantry carrots into lengthways slices and added into the simmering stock for 5 minutes before adding the fine green beans in  for the last two minutes. The final step of the stock was to add in a couple of tablespoons of soy sauce and a dash of white wine vinegar to taste.

Whilst the stock was simmering I separately boiled  and de-shelled two eggs (medium/hard-boiled – about 6-7 mins) and some fine egg noodles which were tossed in soy sauce before being added to the soup. The outcome was an absolute delicious and refreshing soup which made me forget I was eating turkey for the 4th day in a row.

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If you fancy recreating a similar soup yourself, it will work well with most leftover meats, especially chicken and pork. If you don’t have the bones or the time available to make your own stock, shop bought stock will do just fine. Also any vegetables can be added, whatever’s left over in your fridge, just adjust the cooking time for however many minutes that particular veg takes to cook.

The ingredients I used in my ramen can be found here for inspiration but why not get soupy and go create your own.


1 x tbsp vegetable oil

1 x clove of garlic

2 x chillies

1x tsp grated ginger

1 x onion

2 x handfuls of cooked turkey

750ml turkey stock

Handful baby carrots

Handful green beans

2 x blocks of fine egg noodles

2 x eggs

Soy sauce

White wine vinegar


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