- Turkey bones, broken so they fit in the slow cooker
- 2 brown onions, cut into quarters (skin on)
- 2 carrots, chopped into chunks
- 2 stalks of celery, chopped into into chunks
- 3 cloves of garlic, smashed
- Any leftover herbs
- 1 tbsp apple cider vinegar
- 400ml tin of coconut milk
- 1 tablespoon red curry paste
- Juice of one lime
- 1 tsp ginger, peeled and grated
- 1 tsp garlic paste
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp honey
- 200g button mushrooms, sliced
- 2 heads of pak choi, cut into quarters
- Egg noodles, cooked according to pack instructions
- 4 spring onions, peeled and sliced diagonally
- 6 soft boiled eggs, halved
- 2 tbsp sesame seeds
- Lime wedges
- Pink pickled ginger (optional)
1. To make the turkey stock, add all turkey stock ingredients to the slow cooker. Fill it ¾ of the way with water, secure the lid, set it to high and allow it to cook for 4-5 hours. Use a slotted spoon or tongs to remove the bones, vegetables and herbs and discard. Strain the stock into a large jug to remove any remaining bits. Allow to cool and refrigerate until you’re ready to make the ramen.
2. Add the ramen broth ingredients to the slow cooker along with 350ml of the turkey stock and stir gently to combine. Cook on low for 4-5 hours.
3. Switch to high, add the pak choi and cook for 10 minutes until it is wilted.
4. Divide the noodles among the bowls, ladle the soup on top, and top each bowl with a sprinkling of spring onion, half an egg, sesame seeds and pickled ginger, if using.
Top tip: Leftover stock can be portioned and frozen for convenient future use. Pour the stock into an ice cube tray and freeze. Once frozen, transfer to a freezer bag and defrost as much or as little as you like when making soups, stews or sauces.
