small square photo with a close up on ramen noodles in a bowl of broth with shredded turkey, egg and spinach
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5 from 1 vote

Turkey Ramen - Using Leftovers

If you are searching for what to do with thanksgiving leftovers then search no further, this turkey ramen is the ultimate leftover turkey soup! The turkey is poached in a delicious and easy stock, which with a few additions turns into the wonderful broth for this simple homemade ramen. You can up the chili and make it spicy and even use two minute instant noodles. A great alternative to chicken ramen and just perfect for holiday leftovers.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main
Cuisine: Japanese
Servings: 4
Calories: 662kcal
Author: Claire | Sprinkles and Sprouts
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For the ramen broth:

  • 1 inch piece fresh ginger
  • 4 garlic cloves
  • 2 tbsp chili oil or canola oil
  • 4 cups low sodium chicken broth
  • 1/4 cup boiling water
  • 1/4 cup low sodium soy sauce
  • 2 tbsp oyster sauce
  • 2 tbsp rice vinegar
  • 1/4 tsp white pepper

For the ramen

  • 4 eggs
  • 2 cups shredded leftover turkey
  • 14 oz noodles See note 1
  • 2 cups spinach leaves
  • 1 green onion
  • 1 tbsp sesame seed - optional garnish


  • Peel the ginger and the garlic and then finely grate them into a cold large saucepan.
  • Add in the chilli oil and cook over a low heat so they start to soften.
  • Pour in the chicken broth, then bring to a boil, then reduce the heat so the broth is simmering, add in the shredded turkey and set over a very heat. And simmer for 15 minutes.
  • Meanwhile, bring a second pan of water to a boil then add in the eggs and cook for 7 minutes. Immediately use tongs to remove them from the water and drop them into a bowl of ice water. You want to lightly crack the shells as they go into the iced water. This makes them so much easier to peel! Once cool enough to handle, peel gently, cut in half and set to one side.
  • Cook the noodles in boiling unsalted water for 1 min less than instructed on the pack. (unless using 2 minute noodles then cook for 30 seconds less)
    Once the noodles are cooked drain well.
  • Whilst the noodles are cooking add the soy sauce, oyster sauce, rice vinegar and pepper to your broth.
    Taste your broth and add boiling water to balance the strength of the broth to your liking. (I usually add 1/4 cup)
  • Divide the noodles between four deep bowls, arrange, ladle over the broth arranging some turkey on the top of each bowl, add in a handful of spinach, the cooked eggs and a garnish of chopped green onion and sesame seeds.


  1. You can buy ramen noodles dried or fresh. Both will work in this recipe and I have even used 2 minute noodles (without the flavour packet!) and they taste great too.
    Dried ramen noodles are the easiest to find, the most common being the tangled bricks of noodles and they are great for when you want dinner. If you have time to plan ahead then you can buy some great authentic dried noodles online. 


Calories: 662kcal | Carbohydrates: 82g | Protein: 109g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 374mg | Sodium: 500mg | Potassium: 500mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1750IU | Vitamin C: 5.7mg | Calcium: 157mg | Iron: 5.8mg
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