Directions

1. To make the broth, combine the scallions, carrots, garlic, ginger, kombu, turkey stock, and bonito flakes, sake, mirin, and soy sauce in a large heavy pot, and bring the mixture to a boil over high heat. Reduce the heat and simmer, skimming occasionally, until stock is reduced by one third (about an hour). (*Remove the kombu after it has simmered for 15 minutes, so it doesn’t become slimy.) Strain stock into a clean pot. Taste and add additional mirin, for sweetness, or soy sauce, for saltiness, as desired.



2. While the broth is simmering, bring a small pot of water to a boil, add the eggs and simmer for 7 minutes. Transfer eggs to a bowl of ice water; set aside.

3. Heat the sesame oil in a medium skillet over medium-high heat. When the oil is hot and shimmering, add the shiitake mushrooms, sprinkle with Rib Ninja seasoning, and cook, stirring and flipping, until crisp and deeply browned; set aside.



4. Return the ramen broth to a lively simmer.

5. While the broth heats, cook the ramen noodles in a large pot of boiling water according to package directions until al dente and then drain.

6. To serve, divide the noodles among deep bowls. Top with a stack of sliced turkey, alongside a spoonful of the mushrooms. Ladle the hot broth over the noodles. Tuck half a sheet of nori into each bowl, and then top each bowl with a halved egg and some sliced scallions.

7. Serve the ramen topped with additional Rib Ninja seasoning, and a drizzle of chili oil and toasted sesame oil