Ramen with Smoked Turkey Broth

Ingredients

• •2 tablespoons olive oil
• •1 small onion
• •6 cloves garlic
• •1 stalk lemongrass
• •1 piece ginger
• •½ whole jalapeño
• •1 handful cilantro stems
• •2 pounds smoked turkey wings
• •1 tablespoon hon-dashi
• •1 tablespoon soy sauce
• •2 whole baby bok choy
• •to taste Kosher salt
• •2 large eggs
• •12 ounces spaghetti
• •1 teaspoon toasted sesame oil
• •1 cup kimchi
• •for serving garnishes
• •

Cooking Instructions

1. 1.

   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.

   60 min

2. 2.

   Broth can be made 3 days ahead; cover and chill broth and meat separately.

3. 3.

   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.

   1 min

4. 4.

   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.

   15 min