Thanksgiving Leftovers Ramen

INGREDIENTS

6 cups low-sodium turkey broth
1 tablespoon soy sauce
1 teaspoon white miso paste
1 teaspoon Diamond Crystal® Kosher Salt
1 teaspoon sesame oil
1 clove garlic, minced
1-inch piece of ginger, grated
1 cup leftover roasted Brussels sprouts, halved
1 cup leftover roasted carrots, sliced
16 ounces ramen noodles, cooked
2 cups leftover turkey, sliced
4 soft-boiled eggs, halved lengthwise
2 green onions, thinly sliced, for garnish
1 tablespoon sesame seeds, for garnish
4 tablespoons spicy chili oil, for serving

DIRECTIONS

Combine broth, soy sauce, miso, kosher salt, sesame oil, garlic and ginger in large soup pot over medium heat. Bring mixture to simmer, about 10-15 minutes.
Add Brussels sprouts and carrots, and cook until just heated through, about 5-7 minutes.
Distribute ramen noodles, broth, vegetables and turkey evenly among 4 bowls. Top each bowl with sliced turkey and 2 halves of soft-boiled egg. Garnish with green onions and sesame seeds.
Drizzle with chili oil and serve.
Tip: Make your own turkey broth from your turkey leftovers! Simply place leftover turkey bones in large pot, and add water to cover. Add aromatics, like onions, garlic, carrots, celery, bay leaves, and a few sprigs of fresh herbs, like thyme or parsley. Bring mixture to a boil, then reduce to a simmer, cooking for 3-4 hours. Skim off any foam, strain broth, and season with kosher salt a pepper, to taste.
Tip: If you do not have any leftover turkey broth, substitute store-bought chicken broth