Thanksgiving Ramen

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

A bowl of ramen noodles served in a turkey stock with some braised turkey leg, brussels sprouts, squash, and cranberries.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Main Course
Cuisine: American, Japanese
Keyword: Bowl, pasta, Soup, Spicy
Servings: 2 bowls


  • 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.

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