# Turkey Ramen with Crispy Chicken Feet, Jammy Eggs and Spring Vegetables > Clear turkey-and-chicken broth carries thick slices of tender turkey, spring vegetables and earthy shiitakes over chewy rice ramen. Jammy eggs add richness, while crisp chicken-foot morsels and torn nori make this a deeply savory way to turn a freezer treasure into a spring supper. - URL: https://www.chezjk.com/recipes/turkey-ramen-with-sous-vide-turkey-crispy-chicken-feet-ramen-egg - Author: Jonathan Katzman - Cooked and photographed: 2020-05-09 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, dairy-free, nut-free ![Turkey Ramen with Crispy Chicken Feet, Jammy Eggs and Spring Vegetables](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F3efe539273874943.jpg) ## Turkey and Chicken Ramen Broth Turkey stock gives the bowl its distinctive roasted-poultry flavor; chicken stock rounds it out without making the broth heavy. Gentle heating preserves the clear appearance. ### Ingredients - 5 cups unsalted turkey stock - 5 cups unsalted chicken stock - 1 inch fresh ginger, sliced - 2 cloves garlic, lightly crushed - 4 spring onion green tops, white portions reserved for the vegetables - 3 tablespoons gluten-free tamari, plus more to taste - to taste kosher salt ### Instructions 1. Combine both stocks, ginger, garlic and spring onion tops in a saucepan. Bring just to a simmer, then cook gently for 30 minutes without a rolling boil. 2. Strain and add the tamari. Taste for a savory but balanced broth, adding salt or a little more tamari as needed. 3. Keep covered and hot for assembly. Allow about 2 to 2 1/2 cups per bowl. ### Notes - Use well-strained homemade stocks or gluten-free packaged stocks. If using salted stock, add the tamari gradually. ## Sous Vide Turkey Breast Controlled cooking keeps lean turkey breast juicy enough to stand up to a bowl of hot broth. Thick slices preserve its tender texture. ### Ingredients - 1 1/4 pounds boneless raw turkey breast, fully thawed, no more than 2 inches thick - 1 teaspoon Diamond Crystal kosher salt, or 1/2 teaspoon fine salt - 2 teaspoons avocado oil ### Instructions 1. Heat a sous vide bath to 150°F / 65.5°C. Season the turkey with salt and seal in a food-safe bag with the avocado oil, keeping the meat in a single layer. 2. Submerge fully and cook for 4 hours once the bath has returned to temperature. This timing is for fully thawed breast no thicker than 2 inches. 3. Remove from the bag and rest for 5 minutes. Slice across the grain into thick, roughly 1/2-inch slices shortly before serving. 4. Add the turkey to the bowls at the last moment rather than simmering it in the broth. ### Notes - Thaw frozen raw turkey in the refrigerator before following this method. - For safely stored turkey that was already cooked before freezing, thaw in the refrigerator and gently reheat with a splash of stock, covered, to 165°F; skip the raw-turkey sous vide cycle. ## Crispy Chicken-Foot Morsels Braising softens the skin and tendons, while thorough drying followed by frying turns them into a crisp, gelatin-rich topping. Keeping them out of the broth until serving preserves their crunch. ### Ingredients - 1 pound cleaned chicken feet, outer yellow skin removed and nails clipped - 6 cups water, plus more as needed - 1 inch fresh ginger, sliced - 1 tablespoon gluten-free tamari - 2–3 cups avocado oil, for deep-frying - to taste fine salt ### Instructions 1. Cover the feet with water in a saucepan, bring to a boil and cook for 5 minutes. Drain and rinse; wash the saucepan. 2. Return the feet to the pan with the measured water, ginger and tamari. Simmer gently, partially covered, for 2 1/2–3 hours, adding water as needed, until the skin and tendons pull easily away from the bones. 3. Drain and cool just until comfortable to handle. Slit the underside of each foot and carefully remove every bone and hard cartilage piece. Check the remaining skin and tendons with your fingers, then cut into bite-size pieces. 4. Arrange in one layer on a rack over a tray. Refrigerate uncovered overnight until the surfaces are very dry. Pat away any remaining surface moisture before frying. 5. Heat 1 1/2 inches of avocado oil in a deep, heavy saucepan to 350°F. Fry a few pieces at a time for 2–4 minutes, until golden and crisp. Use a splatter screen and stand back: residual moisture can make the pieces pop. 6. Drain on a clean rack, season lightly with salt and serve immediately. ### Notes - Do not fry wet or freshly drained feet. Surface drying is essential for both texture and safer frying. - If deboning is difficult, continue braising until the bones release easily; do not leave small bones in a bite-size topping. ## Jammy Ramen Eggs A short boil sets the whites while leaving a rich, soft yolk. A light tamari marinade seasons the egg without overwhelming the poultry broth. ### Ingredients - 4 large eggs, refrigerator-cold - 1/4 cup gluten-free tamari - 1/2 cup water - 1 tablespoon rice vinegar - 2 teaspoons maple syrup ### Instructions 1. Bring a saucepan of water to a gentle boil. Lower in the eggs and cook for 7 minutes, maintaining a gentle boil. 2. Transfer immediately to ice water for 10 minutes, then peel carefully. 3. Mix the tamari, measured water, rice vinegar and maple syrup. Place the eggs and marinade in a small container or food-safe bag so the eggs are mostly submerged. 4. Refrigerate for 4–12 hours, turning once if needed. Remove from the marinade and halve lengthwise just before plating. ### Notes - For diners who should avoid undercooked eggs, cook until the yolks are fully firm instead. ## Browned Shiitake Mushrooms Browning the mushrooms separately creates concentrated umami and a meaty texture that would be lost if they were simply boiled in the broth. ### Ingredients - 8 ounces fresh shiitake mushrooms, tough stems removed, caps thickly sliced - 1 tablespoon avocado oil - 1 teaspoon gluten-free tamari - 2 tablespoons water ### Instructions 1. Heat the avocado oil in a wide skillet over medium-high heat. Add the mushrooms in one layer and leave undisturbed for 2–3 minutes. 2. Turn and cook for another 4–5 minutes, until browned and tender. 3. Add the tamari and water. Toss, scraping up the browned bits, and cook until the liquid has evaporated. Set aside warm. ## Spring Vegetable Medley A brief sauté followed by a covered steam keeps the vegetables vivid and tender-crisp. Their sweetness lightens the rich poultry and egg. ### Ingredients - 8 ounces asparagus, woody ends removed, cut into 1-inch pieces - 1 small zucchini, cut into chunky quarter-moons - 1 cup shelled English peas, fresh or frozen - 4 spring onion white and pale-green portions, sliced - 1 tablespoon avocado oil - 3 tablespoons water - to taste kosher salt ### Instructions 1. Heat the avocado oil in a wide skillet over medium-high heat. Add the zucchini and cook for 2 minutes, allowing a little color to develop. 2. Add the asparagus and spring onions; toss for 1 minute. 3. Add the peas, water and a pinch of salt. Cover and steam for 2–4 minutes, just until the asparagus is bright green and crisp-tender. 4. Uncover and let excess water evaporate. Remove from the heat promptly so the vegetables do not soften further. ## Lotus Foods Gluten-Free Ramen Cooking the rice ramen separately keeps excess starch out of the clear broth. Slightly firm noodles finish softening once the hot broth is added. ### Ingredients - 4 cakes Lotus Foods gluten-free ramen noodles, about 10–12 ounces total - as needed water for boiling ### Instructions 1. Bring a large pot of water to a boil. Add the ramen and cook according to its package directions, gently separating the strands as they loosen. 2. Drain when just tender with a little resilience remaining. Rinse briefly with warm water to remove loose starch, shake dry and immediately divide among warmed bowls. 3. Add the hot broth promptly; do not leave the drained noodles sitting while the toppings are prepared. ### Notes - Use the plain noodle cakes without a seasoning packet. ## Torn Nori Nori contributes a clean marine savoriness that ties the mushrooms and poultry broth together. Adding it last preserves some contrast before it softens. ### Ingredients - 2 sheets plain toasted nori, torn into loose pieces ### Instructions 1. Keep the torn nori dry until serving, then place a loose mound on each bowl. ## Overall Timing / Workflow Preparing the eggs and chicken feet ahead leaves only gentle protein cooking and quick stovetop work on serving day. The noodles and crisp topping are finished last. ### Instructions 1. The day before: thaw the turkey in the refrigerator if needed. Braise, debone and refrigerate the chicken-foot pieces uncovered. Cook and marinate the eggs. 2. 4 1/2 hours before serving: heat the sous vide bath, season and bag the turkey, and begin its 4-hour cook. 3. 45 minutes before serving: infuse the broth and prepare the mushrooms and vegetables. Set out the nori, bowls and frying equipment. 4. 20 minutes before serving: brown the mushrooms, cook the vegetables and keep both warm. Bring the noodle water to a boil and heat the frying oil. 5. 10 minutes before serving: fry the chicken-foot morsels, remove and slice the turkey, halve the eggs and bring the strained broth back to a steaming simmer. 6. At serving: cook and drain the noodles, assemble the bowls and add the crisp topping and nori last. ## Plating Grouping the toppings makes each bowl easy to eat and shows off the contrast between pale turkey, golden yolks and green vegetables. ### Instructions 1. Divide the freshly cooked noodles among four large, warmed bowls and ladle in the hot broth. 2. Arrange turkey slices along one edge, then add the mushrooms and spring vegetables in separate clusters. 3. Place two egg halves cut-side up in each bowl. Add the torn nori near the center. 4. Perch the crispy chicken-foot pieces on top of the mushrooms or turkey, above the broth line where possible. Serve immediately. ## Leftover Path Separate storage prevents soggy noodles and lets the broth be reheated thoroughly without overcooking every topping. ### Instructions 1. Cool and refrigerate the broth, turkey, vegetables, mushrooms and chicken-foot topping in separate shallow containers within 2 hours. Keep the nori dry and airtight. 2. Use refrigerated broth, turkey, vegetables and chicken feet within 3–4 days. Use the soft-centered eggs within 2 days. Freeze surplus broth for up to 3 months. 3. Bring the broth to a boil, then reduce the heat. Reheat leftover turkey and cooked toppings to 165°F; cook fresh noodles if possible. 4. Re-crisp the chicken-foot pieces in a 400°F oven or air fryer until hot and crisp, about 5–8 minutes, watching closely. Add them only after the reheated bowls are assembled. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.