Warm and comforting, this satisfying one-pot ramen can be whipped up quickly with your holiday leftovers.
Makes 8 servings
- 8 cups chicken stock
- 2 cups water
- 6 ounces ham, sliced or cut into 1-inch squares
- 12 ounces turkey sliced or cut into 1-inch squares
- 2 carrots, peeled and sliced thin
- 12 ounces shiitake mushrooms, sliced
- 4 teaspoons soy sauce
- 10 ounces Udon noodles
- 3 cups cabbage, shredded or chopped
- Hot sauce, to taste (optional)
In a medium size pot, combine the chicken stock and water. Bring to a simmer and add the ham, turkey, carrots, and mushrooms. Cook over medium-low heat at a slow simmer for about 12 minutes or so.
Add the soy sauce and continue to simmer. Taste the broth at 30-minute intervals until the flavors have developed to your preference. The longer it simmers, the more developed the flavors will be. Once your broth is rich in flavor, add the Udon noodles and bring to a rapid simmer. Cook Udon about 10 minutes or until they are soft on the outside but have a firm, not crunchy, center.
When the Udon noodles are cooked, remove the pot from the heat. Ladle into large bowls and top with the shredded cabbage. Add a splash of hot sauce to taste and dig in!