Turkey Ramen by edwin lee

My cooking is global with some emphasis on Japanese cooking. Made all the recipes with starred rating. You can also find me at eatyourbooks.com cooking from cookbooks, online recipes, magazines and recipes from here.

subheading: For the broth:

Carcass from 1 (12- to 14-pound) turkey, including skin, or 2 rotisserie chicken carcasses

1 pound bone-in country ham steak or prosciutto, diced

1 large onion, diced

2 medium carrots, peeled and diced

1 (6-inch) daikon radish, peeled and diced

5 cloves garlic, peeled

1 (2-inch) knob ginger, peeled and sliced

1 lemon, cut in half

About 1 gallon water

subheading: For the ramen bowl:

2 large eggs

2 tablespoons red miso

1 tablespoon fish sauce

2 ½ teaspoons soy sauce

2 teaspoons white distilled vinegar

A few dashes of hot sauce

12 ounces ramen noodles (from 4 packages ramen soup) or thin spaghettini

subheading: To serve:

10 ounces soft tofu, drained and diced (about 1 ⅓ cup total)

6 ounces shiitake mushrooms, trimmed and thinly sliced

1 avocado, peeled, pitted, and thinly sliced

2 scallions, chopped

1 bunch fresh watercress (thin stems and leaves only)

2 cups pulled cooked turkey or chicken (from the carcass used for stock)

¾ ounce Parmesan cheese, freshly grated (about ¼ cup total)

About 1 teaspoon freshly squeezed lemon juice

Directions at epicurious.com

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