Roasted Turkey Ramen with Shiitake Mushrooms
Roasted Turkey Ramen with Shiitake Mushrooms is a comforting and savory dish combining tender roasted turkey, earthy shiitake mushrooms, and silky ramen noodles in a rich, umami-packed broth. Perfect for repurposing leftover turkey or enjoying a wholesome, nourishing bowl that warms the soul, this flavorful twist on traditional ramen is easy to customize and ideal for chilly days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Simmering
- Cuisine: Fusion (Japanese-inspired)
- Diet: Gluten Free option available (use gluten-free soy sauce and noodles)
Ingredients
Scale
Protein
- 2 cups roasted turkey, shredded or sliced
Mushrooms
- 1 cup fresh or dried shiitake mushrooms (rehydrated if dried)
Noodles
- 4 oz fresh or dried ramen noodles
Broth & Seasonings
- 6 cups chicken or turkey broth
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 teaspoon sesame oil (plus extra for drizzling)
Vegetables & Garnishes
- 1 cup bok choy or spinach, fresh
- 2 green onions, thinly sliced
- Optional: toasted sesame seeds, chili oil, soft-boiled egg
Instructions
- Prepare the Broth: Sauté minced garlic and ginger in a small amount of sesame oil over medium heat until fragrant. Add sliced shiitake mushrooms and cook until softened. Pour in chicken or turkey broth, soy sauce, and mirin. Bring the mixture to a gentle simmer and let the flavors develop.
- Shred the Roasted Turkey: While the broth simmers, shred the roasted turkey into bite-sized pieces. Using pre-cooked turkey saves time and adds a rich, smoky flavor that integrates beautifully into the soup.
- Cook the Ramen Noodles: In a separate pot, cook ramen noodles according to the package instructions until just tender but still chewy. Drain and set aside until ready to assemble.
- Combine and Warm: Add shredded turkey to the simmering broth and warm through for a few minutes. Toss in fresh greens like bok choy or spinach toward the end to wilt without losing their vibrant texture.
- Assemble and Garnish: Place cooked noodles into serving bowls. Ladle hot broth with turkey and mushrooms over the noodles. Finish with garnishes such as thinly sliced green onions, toasted sesame seeds, and optionally a soft-boiled egg or drizzle of chili oil.
Notes
- Use homemade broth for enhanced flavor, though store-bought broth works well.
- Do not overcook noodles; keep them al dente to prevent sogginess when combined.
- Rehydrate dried shiitake mushrooms in warm water for 20 minutes before using.
- Adjust soy sauce and mirin seasoning last to achieve perfect balance.
- Finish with fresh herbs like cilantro or basil for an added twist.
Nutrition
- Serving Size: 1 bowl (approx. 2 cups)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 70 mg
Keywords: roasted turkey ramen, shiitake mushroom ramen, turkey ramen recipe, comforting ramen, leftover turkey recipe, umami ramen, easy ramen soup