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!
- 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
- Bring the stock to a simmer with the sesame oil, soy sauce, and rice vinegar.
- Saute the squash in a little oil to brown on all sides.
- Saute the brussels sprouts in a little oil to brown on all sides.
- Saute the cranberries and jalapenos in a little oil until they soften. Add the honey and stir to combine.
- Cook the noodles.
- 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.