Ramen With Smoked Turkey Broth

Check your authenticity meter at the door. This is the speediest, least traditional—and most fun—ramen ever invented.

Ingredients

SERVINGS: 4

Broth

• 2 tablespoons olive oil

• 1 small onion, chopped

• 6 garlic cloves, peeled

• 1 lemongrass stalk, tough outer layers removed, chopped

• 1 1-inch piece ginger, peeled, sliced

• ½ jalapeño, sliced

• 1 handful cilantro stems

• 2 pounds smoked turkey wings

• 1 tablespoon (or more) hon-dashi (bonito stock powder)

• 1 tablespoon (or more) soy sauce

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)

Ingredient Info

• Hon-dashi can be found at Japanese markets and many supermarkets.

Preparation

ACTIVE: 45 MINTOTAL: 1 HR 30 MIN

Broth

• 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.

• Do Ahead: Broth can be made 3 days ahead; cover and chill broth and meat separately.

Soup And Assembly

• 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.

• Recipe by Jesse Houston, Saltine, Jackson, MS

• Photograph by Lennart Weibull

View Article at Bon Appetite