This ramen is designed to be fast, flavorful and a slight twist from traditional. Enjoy with chopsticks and a nice chilled ale.
2 bunches scallions, chopped
1 cup dried shiitake mushrooms
1 piece dried kombu
1/2 pound smoky bacon
12 cups fresh turkey or chicken stock
3 tablespoons soy sauce
3 tablespoons mirin
RAMEN AND ASSEMBLY
2 large eggs
4 (2-ounce) packages dried ramen
8 ounces leftover cooked turkey meat
1 apple, diced to 1/4" cubes (macedoine)
1 cup fried onions
1 bunch scallions, thinly sliced on the bias
2 toasted nori sheets, torn in half
In a large heavy pot, combine scallions, shiitakes, kombu, bacon, and stock. Bring to a boil, then reduce to a simmer and cook for about 45 minutes. Strain dashi into a large bowl. Add soy sauce and mirin for seasoning (think salty, sweet and sour - umami)!
Meanwhile, bring a medium pot of water to a boil. Gently lower eggs into boiling water and cook for exactly 7 minutes. Use a slotted spoon to transfer eggs to a bowl of ice water (this stops the eggs from cooking and maintains that perfectly creamy yolk inside); let cool. Peel; set aside.
Return strained dashi to the pot and bring to a boil again. Add ramen noodles and cook for 4 minutes or as recommended.
Transfer noodles to 4 bowls, divided evenly. Ladle broth over noodle, then add turkey, apple, fried onions and scallions. Slice eggs in half with a sharp knife, then place half an egg in each bowl. Finish with a nori sheet.