Quick Turkey Ramen Pho

Quick Turkey Ramen Pho is a fast recipe I make from stock that I've saved from another recipe and frozen for future use. It's not instant stock from a jar but better and perfect for when you really want some Pho fast!

This is truly a "Leftover Queen" recipe in the best way and one of the ways I earned that title bestowed on me by my daughter. I always save stock from roasting chickens or baking a ham. The pan juices are caramelized and thick so I add water to deglaze the pan and sometimes bits of vegetables to create a nice broth then freeze it for future uses such as this. 

Thaw the stock in the refrigerator overnight or thaw it on the stove in a pot over low heat.

To make my quick Pho, I place the thawed stock into a pot over a medium heat setting and add a few key ingredients like fresh ginger slices, star anise and a black cardamom pod. 

 

After the broth has come to a simmer for 15 minutes, I turn up the heat and get it really hot while I prepare some fresh herbs for the topping.

This particular Pho I make using another "leftover" ingredient, Turkey Ramen Stir-fry.

Since I had planned to make this Pho, I prepped extra fresh chopped garnish toppings so I could just grab them from the refrigerator the next day when I needed them.

I let the ramen warm to room temperature while I'm heating the broth and preparing the toppings so it won't cool the broth too much when I add it.

Wow, these pictures are really making me wish I had some now. The fresh toppings and lime wedges add such freshness to this dish! No one would know you'd prepped everything in advance, (or used leftovers) our secret right?

So to put this all together, place some of the ramen stir-fry and fresh enoki mushrooms into a large wide bowl and then top with the hot broth. Add the fresh herbs and chili's then it's time to eat! Don't forget to serve this with plenty of fresh lime wedges.

Cheers!

~Melisa

Quick Turkey Ramen Pho

Ingredients

For the Soup 

4-6 cups Stock of your choice

1 black cardamom Pod

2 lime leaves (optional)

2-3 thick slices fresh ginger

1 or 2 Star Anise Pods

The Noodles

1 1/2 - 3 cups Turkey Ramen Stir Fry

The Toppings

1/2 cup chopped cilantro

1/2 cup chopped scallion

1 or 2 sliced Thai, Serrano or

                      Jalapeno peppers

1/2 cup torn Thai basil leaves

1/2 package Enoki Mushrooms

(you should have the mushrooms leftover from making the stir-fry)

Method

Place the thawed stock into a pot and heat it over a medium heat setting adding the fresh ginger slices, star anise, a black cardamom pod and lime leaves (if using). 

 

After the broth has come to a simmer allow it to simmer for 15 minutes, then turn up the heat and get it really hot about (15 minutes )while preparing the fresh herbs for the topping.

Let the ramen warm to room temperature while heating the broth and preparing the toppings.

Place some of the ramen stir-fry and enoki mushrooms in a large wide bowl, then top with the hot broth.

Serve with the fresh herbs, chili's and lime wedges.

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Copywrite © 2019 by Melisa Smith