The other day when I was on a shoot with Toast Ale I remembered the Leftover turkey ramen recipe I made last year based on the BBC Good Food Turkey Ramen. I really loved that ramen and decided that I wanted to make it again this year. Seeing how Toast is all about making sure nothing goes to waste, I thought I’d take that ramen recipe one step further.

In the original recipe you made a quick broth using shitake mushrooms, this year I’m making the broth from the bones of the Christmas and boxing day roasts. After all that’s what they do in ramen shops… no?

This is gonna take a little more time which is why I call it the day after boxing day ramen. The broth will need to take about 4 hours to simmer if you are using traditional methods.

I’m also going to put a hand up and say that I’m going to overindulge over the next few days. It’s Christmas after all, so I’m going reduce my carbohydrate intake by substituting out Konjac Noodles for the traditional ramen noodles. I’m currently in love with Slim Noodles as they don’t compromise on texture. Feel free to use traditional noodles, both ramen and udon work well.

Day After Boxing Day Ramen

Left-over roasted bones (Turkey, Chicken, Gammon, Beef, Duck or Goose)
1 tbs neutral oil such as canola
4 medium carrots (about 8 ounces), cut into 1/2-inch-thick rounds
3 small bunches spring onions (12 to 18), roots trimmed
1 (2-inch) piece ginger, peeled and cut into 1/4-inch pieces
1 head garlic, skin on, roots removed, cut in half horizontally
2 litres of water
20 dried shiitake mushrooms
70ml soy sauce

To serve
2 eggs, (Clarence Court at room temperature)
1 packet of Slim Noodles (150g egg, rice or udon noodles will all work too)
300g leftover roasted meats… Gammon (thinly sliced) Turkey Meat (shredded) Bacon Wrapped chipolata
Pickled Cranberries (below)
Pickled Red Cabbage (Below)
Roasted Brussel Sprouts Leaves (Below)
2 spring onions finely sliced
Sesame Seeds

Add the carrots, spring onions, garlic and ginger to the stockpot with a little bit of canola oil. cook over medium heat just to soften and release the flavours. Add the reserved bones, dried mushrooms and the water to the stockpot.

Bring just to a simmer over high heat — just a few bubbles around the edges. Simmer the broth. Reduce the heat as low as your stove will allow, add the soy sauce, and simmer uncovered, occasionally skimming the scum and fat that accumulates on the surface. This will be about 3 to 3 1/2 hours.

Strain the broth through a fine-mesh strainer into a large bowl; discard the solids. Cool the broth to room temperature, then cover and refrigerate overnight. Before using, skim the fat off the surface and discard.

Pickled Cranberries
200g Fresh Cranberries
Quick Pickle Brine

Place cranberries in jar with sealable lid.
Make the quick pickle brine as directed in this post.
With the brine still bubbling, pour about half of it into the jar and cool to room temperature.
Chill overnight to pickle.

Pickled Red Cabbage
½ head red cabbage shredded finely
Quick Pickle Brine recipe.

Pack the cabbage into a sealable jar
Make the quick pickle brine as directed in this post.
Fill the jar with warm pickle brine
Chill overnight to pickle.

When you are ready to serve

Roasted Brussel Sprout Leaves
Small handful of brussels sprouts cored and separated into leaves if possible.
Olive oil
Sea salt

Toss the brussels sprouts in olive oil and spread on a baking tray. Sprinkle with salt and roast in a 180 oven for about 20 minutes till they get a bit brown and crunchy.

Cook your eggs in a pan of boiling water for 6 minutes. Remove and plunge into a bowl of ice water to stop the cooking.

Take the Slim Noodles out of the packet and rinse as directed.

NOTE: If you are using standard ramen noodles, cook the noodles for 1 min less than instructed on the pack. Drain and leave in the pan with a little cooking water so they don’t stick together.

Divide the noodles between two deep bowls, ladle over the steaming broth. Layer on the roasted meats, pickled cabbage, pickled cranberries, roasted Brussel sprouts, green spring onion and sesame seeds. Peel and halve the eggs and place these on top.

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