This recipe is a great way to use up any leftovers; simply slice the meat and add at the end of cooking.

Method

• Heat the oil in a large deep saucepan over medium heat. Add the mushrooms, garlic and chili and toss. Cook until the mushrooms are soft and juicy, about 5 minutes. Set aside.
• While the mushrooms are cooking, bring the stock to a simmer in a separate saucepan. Stir in the white miso, soy sauce and hoisin sauce and finely chopped ginger.
• Cook your eggs. I like to soft boil mine but poaching is good too – whatever you prefer! If soft boiling, heat about 10cm of water in a small saucepan over medium heat until boiling. Once the water is boiling, reduce the heat until it’s barely at a simmer, add the eggs gently and cook for 6 minutes. Remove the eggs with a slotted spoon and place in an ice bath. Let cool completely before removing the shell. Cut in half.
• Place the dried ramen noodles in four large bowls. Add the turkey, spring onions and mushrooms to the bowl.
• Pour the stock over the noodles evenly and let sit for 2 to 3 minutes before stirring.
• Then add the egg and nori sheets.
• Sprinkle with sesame seeds, garnish with coriander leaves and serve immediately.

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