6 ounces sliced leftover turkey, white or dark meat
1 scallion, thinly sliced
Bones from turkey
1. Save vegetable scraps from preparing your Thanksgiving sides, such as carrot/onion butts, onion peels, and kale stems. Put aside - if you are not making your broth til the day after Thanksgiving, simply store scraps in Tupperware in fridge
2. Place turkey bones and vegetable scraps in a bit pot, then add enough water into pot to cover your broth ingredients. Depending on how strong you want the flavor, either have the water just cover ingredients or have a 2:1 ratio (water:ingredients)
3. Place lid on pot and let it come to a boil. Then bring it down to a simmer and let your broth cook for 1 hour.
4. Taste, add salt + pepper to taste. Let cook for another 10 minutes then strain ingredients - place in compost if that's your thing. Put broth aside.
1. Bring a small saucepan of water to a boil. Once boiling, carefully lower the eggs into the water. Cook for 6 minutes. Remove the eggs and run them under cold water until they are cool enough to touch. Peel the eggs (they will be softer than a hard-cooked egg, but not runny on the inside) and set aside.
2. Meanwhile, bring the turkey broth and 2 tablespoons of curry paste to a boil, reduce heat to medium and simmer for 5 minutes. Taste broth and season with salt, adding up to an additional tablespoon of curry paste if you'd like it spicier. Return broth to a boil to dissolve additional curry paste.
3. Cook ramen noodles according to package directions and drain well. Divide noodles between 2 bowls. Top with turkey then cover with broth. Slice eggs in half and put one or two halves in each bowl. Sprinkle with scallions and serve hot.