Ingredients:
- 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)
Method:
- 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.
- 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.
- Switch to high, add the pak choi and cook for 10 minutes until it is wilted.
- 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.
