Thanksgiving Ramen

Thanksgiving Ramen
  • 105M Total Time

  • 15M Prep Time

  • 12 Ingredients

  • 4 Servings

Ingredients and Directions


  1. To start your stock, place the onion, carrots, celery, garlic, peppercorns, bay leaf, thyme and turkey bones in a large pot. Fill 3/4 of the way with water and bring to a boil. Reduce heat to medium low and simmer for an hour.

  2. Strain stock immediately over large bowl. Discard bones and vegetables. Whisk leftover gravy into the stock. Season to taste and set aside to use as broth for soup.

  3. Reheat turkey and leftovers as desired.

  4. Bring medium pot of salted water to a boil then reduce to simmer. Gently place eggs into water and let cook for 8-9 minutes. Drain eggs and place in bowl of ice water to stop the cooking process. Once cool, peel and cut eggs in half. Set aside.

  5. In a separate pot, cook ramen noodles as instructed on package.

  6. Ladle the broth from step 2 into bowls. Top with turkey, leftovers, noodles and halved eggs.


  • 1 onion, cut in half
  • 2 carrots, cut in large chunks
  • 1 celery stalk, cut in chunks
  • 4 cloves garlic
  • 1 tsp black peppercorns
  • 1 bay leaf
  • 1 Tbsp. sprigs of thyme
  • ¼ cup leftover gravy
  • 2 cups cooked turkey and turkey bones
  • 2 cups holiday leftovers (roasted vegetables and cranberry sauce)
  • 4 large eggs
  • 10 oz ramen noodles


If you don’t want to make your own stock, use store bought.

For a vegetarian version, omit bones and turkey.

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.