Thanksgiving Ramen

You may have noticed that I have been craving Thanksgiving flavors a little early this year. This bowl would also be great to make with T-day leftovers, but I made it ahead of time because I couldn't wait! The browned cubes of squash, and cranberries sauteed with jalapenos add a nice sweetness to the whole bowl, and the tender shredded turkey fits perfectly in a ramen style bowl.
Cube the squash and saute it on high to brown on all sides. Then cook the cranberries with some jalapeno and a little honey. This was so good! The cranberry mixture with the bitter, sour, spicy, sweet combo is so great in a ramen bowl. The stock was store bought turkey bone broth that I added some sesame oil and soy sauce to. I was able to get these fresh ramen noodles at my local Asian market!

Thanksgiving Ramen

  • 1 quart Turkey bone broth
  • 2 tablespoons Soy Sauce
  • 1 tablespoon Sesame Oil
  • 1 tablespoon Rice Vinegar
  • 2 cups cubed squash
  • 1 cup Cranberries
  • 1 Jalapeno diced
  • 1 tablespoon Honey
  • 10 brussels sprouts quartered
  • 1 cup shredded turkey leg
  • 10 ounces fresh ramen noodles

Instructions

  1. Makes 2 or 3 bowls.
  2. Bring the stock to a simmer with the sesame oil, soy sauce, and rice vinegar.
  3. Saute the squash in a little oil to brown on all sides.
  4. Saute the brussels sprouts in a little oil to brown on all sides.
  5. Saute the cranberries and jalapenos in a little oil until they soften. Add the honey and stir to combine.
  6. Cook the noodles.
  7. Build the bowls with the noodles first, then the brussels sprouts, then the turkey, then the squash. Pour in the stock and top with a spoonful of cranberries in the center. Serve.