Turkey paitan ramen with crispy turkey and soft cooked egg from Serious Eats

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Notes about this recipe

  • Eat Your Books

    Can substitute white miso for red miso.

  • twoyolks on November 29, 2016

    I made this in a pressure cooker instead of a stock pot. I cooked it at high pressure for 3 hours. I would cut back on the amount of miso (I used white miso) as it blew out all the other flavors in the stock and the msg saltiness was too strong. I also didn't cook additional turkey in the stock but used leftover turkey from Thanksgiving. Overall, it was a good bowl of ramen and a good way to use leftovers from Thanksgiving.

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