Creamy Ramen with Turkey (and Chili Crisp!)
Jan 17, 2026 12:58 PM
A silky, savory bowl of creamy ramen made with leftover turkey, miso, chili crisp, and hot broth. It’s the perfect quick comfort meal after the holidays.
Creamy turkey ramen is my new favorite way to reinvent Thanksgiving leftovers. It’s silky, savory, and so satisfying, with a little chili crisp heat and plenty of tender turkey. If you’ve got a bit of broth and a handful of Brussels sprouts, you’re already halfway there. This is exactly the kind of easy comfort food I crave the day after a holiday ~ or any day I’ve got leftover turkey (or rotisserie chicken!) around.
This recipe uses the viral Japanese creamy ramen method ~ a mixture of egg, mayo, miso, and chili crisp whisked together, then tempered with hot broth.
The heat gently thickens the egg, turning the broth wonderfully silky, glossy, and rich without adding cream.
Ingredients:
- 1 ramen bricks or 2 straight ramen bundles
- 1 cup leftover turkey, shredded or chopped
- 1/2 cup shredded or sliced Brussels sprouts or green beans
- 1/2 cup sliced sautéed mushrooms
Creamy Miso Base
- 1 large egg
- 3 Tbsp Japanese mayo
- 2 Tbsp yellow miso paste
- 1 clove garlic, grated or mashed
- 1 tsp soy sauce
- 1 Tbsp chili crisp
- 3 cups turkey broth (or chicken broth)
Garnish, optional
- French's fried onions
- 2 large jammy eggs, sliced in half
- sesame seeds
Prep Time:
20 minutes
Total Time:
20 minutes
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