Holiday Leftover Ramen

If you thought the holidays were all about the main event—turkey, ham, and all the trimmings—think again! We're here to prove that the real magic happens AFTER the feast, when you dive into the world of Holiday Leftover Ramen!

Ingredients:

• 1 tablespoon chili miso sesame oil
• 3 teaspoons grated ginger
• 4 teaspoons grated garlic
• 4 cups chicken broth 
• 4 cups water
• 2 packets of MUSO Froom Japan’s dashi stock powder
• 1 ounce shiitake mushrooms
• 2 packages instant ramen (noodles only)
• 1/2 cup chopped scallions
• 2 cup chopped kale
• 1 cups shredded carrots

Topping Ideas: leftover ham or leftover turkey, soft-boiled egg, crispy panko, toasted sesame seeds, sriracha

Instructions:

• Heat the sesame oil in a large skillet over medium low heat. Add the garlic and ginger; stir fry for 2 minutes or until soft and fragrant.
• Add the broth, water, and dashi stock powder. Bring to a simmer; add the mushrooms and simmer for 10 minutes or until the mushrooms have softened and the broth is flavorful.
• Add the instant noodles to the hot liquid and simmer for an additional 5 minutes or until the noodles have softened. 
• Remove from heat, stir in the scallions, kale and carrots, 
• top with crunchy panko crumbs, a soft-boiled egg, sesame seeds
• Season with chili oil, hot sauce, sesame oil, and/or soy sauce and salt to taste.