An easy yuzu shio ramen recipe topped with blistered shishito peppers, stir-fried bean sprouts, colorful pickled swiss chard stems, and roasted turkey with crackling skin. With a simple and light chicken shio ramen broth, this recipe will satisfy your last-minute ramen craving and just might be the perfect day after thanksgiving dish (I'm thinking Asian Thanksgiving noodles). With leftover turkey, this recipe can be ready in just 30 minutes.
Did I mention this recipe is super flexible? You can substitute any of the vegetables with something you have on hand. Even roasted brussels sprouts would work.
Inspired by Afuri ramen, Tokyo, where I ate an unforgettable bowl of yuzu shio ramen (which I still think about), I decided to create this dish at home to satisfy my craving.
Keep in mind that authentic Japanese ramen takes years to perfect and this recipe isn't meant to replicate that mastery. Instead, I'm sharing a simplified recreation of one of my many favorite meals in Japan so that you can enjoy a comforting bowl of veggie-packed ramen at home.
Textile in photos
jump to:
- 🥘 main ingredients
- 📹 cooking video
- 🍜 what is shio ramen
- 🔪 roast turkey breast
- 🍜 shortcut yuzu chicken shio ramen broth
- 🥦 cook vegetable toppings
- 🍜 ramen noodles
- 🍜 ramen plating
- 🍽 cooking equipment and pantry items
- 📖 ingredient substitutions
- 💭 other vegetables ramen toppings
- 💭 flavor variations
- 💭 faq about this recipe
- easy yuzu ramen with roasted turkey and shishito peppers
🥘 main ingredients
INGREDIENT NOTES
- yuzu - I use fresh yuzu here, but frozen yuzu rind and bottled yuzu juice would work just as well (see more notes about yuzu in the post).
- chicken stock - I like how the Pacific Foods chicken broth tastes, so I use the unsalted or low sodium broths often when I don't have homemade stock on hand.
- vegetables - you can mix and match vegetables that you like (think about including at least one vegetable that will add a nice crunch for a variety of textures).
📹 cooking video
Watch the video below for a virtual cooking class at your own pace. I show every step of this recipe in The Sound of Cooking® video series. See the full collection of cooking videos on YouTube or browse any other recipe right here on my website.
Turn on your volume to hear the sounds of cooking. Cooking can be meditative and is a great opportunity to slow down, relax, and engage in your senses. Read more on our about page.
🍜 what is shio ramen
Shio means salt in Japanese, so shio ramen is a ramen dish with a salt-based broth. The soup can be made with chicken, pork, or in combination with fish. Konbu (dried kelp) and dashi can be used as well.
Compared to other ramen broth flavors such as shoyu or miso, shio ramen is lighter in flavor and color. It's my personal favorite out of the three since it enhances the flavors of the protein and vegetables that you use rather than overpower them.
Yuzu shio broth adds another dimension of flavor that's hard to beat.
🔪 roast turkey breast
if you have leftover turkey
If you have leftover turkey, you can skip straight to the vegetable prep sections and just reheat your leftovers in a toaster oven right before assembling the ramen. If you have leftover turkey breasts, you should allow it to rest for 10 to 15 minutes at room temperature after reheating before slicing. You can also shred reheated turkey leg or thigh meat as a ramen topping.
if you don't have turkey leftovers
Don't have any turkey leftovers? No problem! First, preheat your oven to 450 degrees F.
Place the turkey breast or thigh, skin side up on a rack in a small sheet tray (quarter size) or roasting pan. Rub 2 teaspoons of extra virgin olive oil all over the turkey and season with 1 teaspoon of kosher salt and a light sprinkle (about a one-eighth teaspoon) of ground white pepper.
Roast the turkey breast for 40 to 60 minutes depending on the size (closer to 60 minutes if you're cooking a bone-in thigh), until the skin is golden brown and an instant-read thermometer reads 150 to 155 degrees F when inserted into the thickest area of the breast. I will usually test 2 to 3 different spots.
Check on the turkey occasionally. If you notice the turkey skin is turning too dark before it's done cooking, you can cover it with foil and continue roasting.
Allow the roasted turkey to rest at room temperature for 15 minutes before slicing. The internal temperature should reach 165 degrees F after sitting (that's the minimum temperature cooked poultry should be) since it continues to cook when you first take it out of the oven.
quick-pickled swiss chard stems
This recipe makes enough to have leftover pickled chard stems that can be used as a condiment.
Destem 2 stalks of swiss chard by cutting along the edge of the stems to separate the leaves (photos 1-4).
Cut the stems on a bias (angle) into ½ inch slices (photo 5 above) and pack them into a heat-safe container. I use a 2 cup heat-resistant glass container here.
In a small saucepan, combine all the pickling liquid ingredients, stir, and bring the mixture to a simmer over medium-high heat. Then, carefully pour the hot pickling liquid over the sliced chard stems until they're all submerged (photo 6).
Let the pickled chard stems cool at room temperature while you make the ramen.
You can cover and refrigerate any leftover quick-pickled chard stems to use later. They will keep for 2 to 3 weeks in the refrigerator and will work great as a topping for:
- vegan cauliflower and lentil tacos
- burgers
- a satisfying grain bowl
- or any dish where you would use pickles
🍜 shortcut yuzu chicken shio ramen broth
prepare the aromatics
Using a microplane [affiliate link] or fine grater, zest the fresh yuzu (photos 1-2 above). Then cut the yuzu into 3 segments to easily remove the seeds (photos 3-4).
For the scallions, cut just above the roots and discard the root pieces (photo 5). Cut the white parts into 2-inch long pieces and set aside (photo 6), then thinly slice the green portion on a bias (angle) as shown in photos 7-8 directly above. Set aside for later.
pro tip: Watch the short video below where I show you how to make a quick yuzu chicken shio ramen broth.
- Heat a 1.5 quart saucepan on medium-low heat. Add 2 tablespoons unsalted butter and 1 clove garlic. Add the scallion bottoms (white parts) to the pan and season with ½ teaspoon kosher salt and a light sprinkle of ground white pepper (about one-eighth of a teaspoon). Simmer on low heat until the garlic and scallions are fragrant, about 1 minute.
- Deglaze the pan by adding 2 tablespoons of cooking sake, then add 1 tablespoon low sodium soy sauce. Add 1 quart of unsalted chicken stock, stir, and bring the liquid to a boil on high heat. As soon as it boils, turn the heat down to medium-low and simmer for 15 minutes.
- Carefully taste (it's hot!), then season with more salt if needed. Add the juice from one yuzu segment right before turning off the heat.
🥦 cook vegetable toppings
Heat a medium saute pan (9-inch) over medium-high heat. Add ½ teaspoon canola oil and then the shishito peppers (photos 1-2 above). Once the shishito peppers are blistered or charred on each side, season with a pinch of salt and squeeze a segment (⅓) of the fresh yuzu over the peppers (photos 3-5). Then, immediately turn off the heat, remove the peppers, and set aside for later.
In the same pan, add another ½ teaspoon of canola oil and turn the heat back on to medium-high (photo 6). Add the bean sprouts once the pan is slightly smoking. Stir fry the bean sprouts just until they start to soften (about 2 minutes), add a pinch of salt, and deglaze by adding 1 tablespoon cooking sake while stirring the bean sprouts (photos 7-8 above). You don't want to cook them for too long since you want them to stay crunchy.
🍜 ramen noodles
Cook the ramen noodles according to the package instructions or for 1 less minute than instructed if you like chewier noodles (more al dente). The cook time may vary for different brands.
I use the Hime brand dry Japanese ramen noodles since that's what my local Japanese market carries. [This is an affiliate link, which means we make a small profit from your purchases without affecting your price]. Keep in mind that it's a lot cheaper at the market or grocery stores rather than purchasing online.
🍜 ramen plating
Divide your cooked ramen noodles into 2 medium-sized serving bowls. Ladle about 2 cups of hot ramen broth into each bowl and layer the cooked turkey, bean sprouts, shishito peppers, and a couple of slices of pickled chard stems onto the noodles. Top with green scallions, yuzu zest, and finish with a gentle squeeze of yuzu juice.
🍽 cooking equipment and pantry items
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📖 ingredient substitutions
- Instead of bean sprouts, you can stir fry roughly chopped cabbage or bite-sized broccoli pieces
- If you can't find fresh yuzu, use bottled yuzu juice [this is an affiliate link, which means we make a small profit from your purchases without affecting your price] or a squeeze of fresh lime juice. Only use ½ teaspoon of lime juice to start for the entire batch of broth. You can add more to taste based on your preference.
- For this recipe, swiss chard alternatives that would work include thinly sliced radish or cucumber since we only pickle the stems
- I wouldn't substitute shishito peppers with any other types of chili peppers, especially not bell peppers since they taste completely different. Instead, use another vegetable listed below.
💭 other vegetables ramen toppings
These vegetables also make great ramen toppings.
- Steamed corn kernels (you can use cooked frozen corn)
- Radish sprouts
- Sauté roughly swiss chard leaves instead of saving them for another recipe
- Charred or sautéed kale leaves
- Lightly boiled spinach (look for sturdier spinach instead of baby spinach)
- Sautéed thinly sliced mushrooms (shiitake, king trumpet, or oyster mushrooms)
- Chinese broccoli or yu choy that's blanched (lightly boiled)
- Stir-fried sugar snap peas or snow peas
- Crispy roasted brussels sprouts
💭 flavor variations
I use just a splash of low sodium soy sauce to this shio ramen broth as an umami flavor boost. Usually, konbu (dried kelp) and bonito flakes or already made dashi can be used for shio ramen broths.
You can definitely add those to this broth if you like. If you do, make sure to use less salt to start and add more to taste since both the konbu and bonito flakes will add some saltiness.
Looking for a spicy version? Add a tiny bit of yuzu kosho [affiliate link] to each ramen bowl. It's so good!
💭 faq about this recipe
Yuzu is mostly popular for its aromatic rind that adds a lovely and bright fragrance to any dish. It has a distinct fragrance that is slightly floral and is unlike any other citrus. Yuzu juice is sour, similar to lemon or lime juice. The smell from the rind is what makes yuzu juice taste different than other citrus.
Some Japanese markets such as Mitsuwa, Marukai, or Tokyo Central carry fresh yuzu when it's in season in the summer to fall. You might be able to find it at a farmer's market as well when it's in season or you can order from Bhumi Growers in NYC. I like to keep a bottle of yuzu juice and yuzu kosho in my refrigerator to use when I don't have fresh yuzu.
Shishito peppers are mild, a lot less spicy than jalapeño peppers (50-200 scovilles vs. 2,500-8,000 scovilles). About one out of every ten is spicy, but not too spicy for spice lovers. If you don't usually eat spicy food however, I would take a very small bite of each cooked pepper first to make sure you didn't get a spicy one.
The ramen broth can be stored in a separate, airtight container for up to 3 days and fully reheated on the stove or in a microwave. It can also be frozen for up to 1 month. Quick-pickled swiss chard stems can be stored in a covered container in the refrigerator for 2-3 weeks. Everything else is best served immediately after cooking.
COOKING WITH KIDS - what can kid chefs help with?
- help with washing and draining the vegetables
- zesting the fresh yuzu
- measuring out seasoning ingredients for the ramen broth
I could go on and on about ramen or any other Asian noodle soup recipe, but I'll stop here for now.
I might even make this for a low key Asian Thanksgiving this year and serve it with roasted persimmon and brussels sprouts.
If you're interested in learning how to make any other types of ramen or noodle soups, leave a comment below the recipe card to let me know.
Happy cooking!
~ Cin
Please give this recipe a star rating ⭐️⭐️⭐️⭐️⭐️ if you make it. I would love to hear from you! If you have any questions at all, let me know in the comments below.
Disclosure: The recipe below may contain affiliate links. As an Amazon
easy yuzu ramen with roasted turkey and shishito peppers
watch it step-by-step: the sound of cooking® video
ingredients
roasted turkey breast if you don’t have leftovers
- 1 turkey breast or thigh, skin-on
- 2 teaspoons olive oil, extra virgin
- 1 teaspoon Diamond Crystal Kosher Salt, (use half the amount if using sea salt or table salt)
- ⅛ teaspoon ground white pepper
quick-pickled swiss chard stems
- 2 stalks rainbow swiss chard stems, separate stems and slice on a bias (see note 1)
- 1 clove garlic, peeled and gently smashed with the flat side of a chefs knife
- 1 teaspoon black peppercorns
- ¼ cup sugar
- ½ cup rice vinegar, or apple cider vinegar
- ¾ cup water
- ½ teaspoon Diamond Crystal Kosher Salt, (use half the amount if using sea salt or table salt)
shortcut yuzu chicken shio ramen broth
- 2 tablespoons butter, unsalted
- 1 clove garlic, peeled and gently smashed with the flat side of a chefs knife
- 2 scallions
- 2 tablespoons cooking sake, optional
- 1 tablespoon soy sauce, low sodium
- 1 quart chicken stock , unsalted
- ⅛ teaspoon ground white pepper
- ½ teaspoon salt, kosher
- 1 fresh yuzu, zested and cut into 3 segments for easy juicing
ramen noodles
- 6 ounces dry ramen noodles, cook according to package instructions
vegetable toppings
- 1 teaspoon canola oil, divided
- 6 shishito peppers
- ⅛ teaspoon Diamond Crystal Kosher Salt, divided (use half the amount if using sea salt or table salt)
- ¼ teaspoon yuzu juice, from ⅓ of the cut yuzu
- 2 cups bean sprouts
- 1 tablespoon cooking sake, optional
*The Instacart button above is an affiliate link, which means we do make a small profit from your purchases (your price is not affected by this commission).
instructions
roasted turkey breast if you don’t have leftovers (skin this step if you have leftover turkey)
- Preheat oven to 450°F.
- Place the turkey breast or thigh, skin side up on a rack in a small sheet tray (quarter size) or roasting pan. Rub 2 teaspoons of extra virgin olive oil all over the turkey and season with 1 teaspoon of kosher salt and a light sprinkle of ground white pepper.
- Roast the turkey breast or thigh for 40 to 60 minutes depending on the size (closer to 60 minutes if you're cooking a bone-in thigh), until the skin is golden brown and an instant-read thermometer reads 150-155°F when inserted into the thickest area of the breast. I will usually test 2 to 3 different spots. Check on the turkey occasionally. If you notice the turkey skin is turning too dark before it's done cooking, you can cover it with foil and continue roasting.
- Allow the roasted turkey to rest at room temperature for 15 minutes before slicing. The internal temperature should reach 165°F after sitting (that's the minimum temperature cooked poultry should be) since it continues to cook when you first take it out of the oven.
quick-pickled swiss chard stems
- Destem 2 stalks of swiss chard by cutting along the edge of the stems to separate the leaves.
- Cut the stems on a bias (angle) into ½ inch slices and pack them into a 2-3 cup heat-safe container.
- In a small saucepan, combine all the remaining pickling ingredients, stir, and bring the mixture to a simmer over medium-high heat. Then, carefully pour the hot pickling liquid over the sliced chard stems until they're all submerged. Let the pickled chard stems cool at room temperature while you make the ramen.
shortcut yuzu chicken shio ramen broth
- For the scallions, cut just above the roots and discard the root pieces. Cut the white parts into 2-inch long pieces and set aside, then thinly slice the green portion on a bias (angle).
- Heat a 1.5 quart saucepan on medium-low heat. Add 2 tablespoons unsalted butter and 1 clove garlic. Add the scallion bottoms (white parts) to the pan and season with ½ teaspoon kosher salt and a light sprinkle of ground white pepper (about ⅛ teaspoon). Simmer on low heat until the garlic and scallions are fragrant, about 1 minute.
- Deglaze the pan by adding 2 tablespoons of cooking sake, then add 1 tablespoon low sodium soy sauce. Add 1 quart of unsalted chicken stock, stir, and bring the liquid to a boil on high heat. As soon as it boils, turn the heat down to medium-low and simmer for 15 minutes.
- Carefully taste (it's hot!), then season with more salt if needed. Add the juice from one yuzu segment right before turning off the heat.
cook ramen vegetable toppings
- shishito peppers - Heat a medium saute pan (9-inch) over medium-high heat. Add ½ teaspoon canola oil and then the shishito peppers. Once the shishito peppers are blistered or charred on each side, season with a pinch of salt and squeeze a segment (⅓) of the fresh yuzu over the peppers. Then, immediately turn off the heat, remove the peppers, and set aside for later.
- stir-fry bean sprouts - In the same pan, add another ½ teaspoon of canola oil and turn the heat back on to medium-high. Add the bean sprouts once the pan is slightly smoking. Stir fry the bean sprouts just until they start to soften (about 2 minutes), add a pinch of salt, and deglaze by adding 1 tablespoon cooking sake while stirring the bean sprouts. You don't want to cook them for too long since you want them to stay crunchy.
ramen plating
- Divide your cooked ramen noodles into 2 medium-sized serving bowls. Ladle about 2 cups of hot ramen broth into each bowl and layer the cooked turkey, bean sprouts, shishito peppers, and a couple of slices of pickled chard stems onto the noodles. Top with green scallions, yuzu zest, and finish with a gentle squeeze of yuzu juice.
notes
INGREDIENT SUBSTITUTIONS:
- Instead of bean sprouts, you can stir fry roughly chopped cabbage or bite-sized broccoli pieces
- If you can't find fresh yuzu, use bottled yuzu juice [affiliate link] or a squeeze of fresh lime juice. Only use ½ teaspoon of lime juice to start for the entire batch of broth. You can add more to taste based on your preference.
- For this recipe, swiss chard alternatives that would work include thinly sliced radish or cucumber since we only pickle the stems
- I wouldn't substitute shishito peppers with any other types of chili peppers, especially not bell peppers since they taste completely different. Instead, use another vegetable listed below.
- Steamed corn kernels (you can use cooked frozen corn)
- Radish sprouts
- Sauté roughly swiss chard leaves instead of saving them for another recipe
- Charred or sautéed kale leaves
- Lightly boiled spinach (look for sturdier spinach instead of baby spinach)
- Sautéed thinly sliced mushrooms (shiitake, king trumpet, or oyster mushrooms)
- Chinese broccoli or yu choy that's blanched (lightly boiled)
- Stir-fried sugar snap peas or snow peas
- Crispy roasted brussels sprouts
jill says
What a great recipe! We'll be making this one over and over for years to come. Thanks for sharing!
cindy chou says
Thanks, Jill! So happy to hear you enjoyed it.
Bernice Hill says
What a great way to use up turkey leftovers! I bet it has a great hit of acidity from the pickled stems and the yuzu. I've never seen fresh yuzu at our Asian market though. I do know some chefs that special order it in once in a while. It's quite expensive!
cindy chou says
That's a bummer fresh yuzu isn't always available, but I'm glad places like Bhumi Growers grow them (can order through their website). I'm hoping it'll be readily available soon. Sometimes you can find packets of frozen yuzu zest/rind in the frozen section at Japanese grocery stores. I also like to have bottled yuzu juice on hand in the refrigerator (https://www.amazon.com/gp/product/B01N2MOI2J). One bottle lasts A LONG time since just half a teaspoon adds a lot of flavor (I add it to soups, sauces, salad dressings, etc.). Yuzu kosho is also another great option if you like spicy foods! Hope you're able to find an option that works. I think the yuzu flavor is worth it! 🙂
Aleta says
I made this for my family with leftover turkey and oh my goodness, it was so comforting and the whole family loved it!
cindy chou says
Hi Aleta, so glad to hear your family loved it! Thanks for giving the recipe a try 🙂
anna says
I'm so happy I came across this recipe! I love ramen, and I got all of the ingredients today to make this for dinner for me and my partner. It just looks like a hug in a bowl, especially with that golden, crisp turkey! Yum!
cindy chou says
Hi Anna, I'm so happy you found this recipe too and really hope you enjoyed it!
Marisa F. Stewart says
Absolutely fabulous post. I learned so much and your photos are wonderful. I was so inspired I tried out the recipe -- it didn't look as beautiful as your dish but it was delicious. This is a recipe that I'll be making often. I especially liked the idea of using my leftover turkey and we always have ramen noodles in our pantry.
cindy chou says
Hi Marisa! So happy to hear you enjoyed it. Having ramen noodles ready in the pantry is a lifesaver sometimes!
Ben M says
This is a delicious soup! I love ramem and this is a great way to use leftovers or whatever you have around. Also, great instructions and process pictures.
cindy chou says
Happy to hear you enjoyed it and glad the process pictures are helpful 🙂
Tammy says
This is a perfect dish for a cold wintery afternoon. How comforting and flavorful. The pickled swiss chard sounds delicious!
cindy chou says
It's perfect for a snow day. I also enjoy it during summer too, but I'm a noodle soup addict
Leslie says
This is a fantastic version of ramen! So unique and creative with wonderful flavors! YUM!
cindy chou says
Glad you enjoyed it, Leslie!
Jacqueline Debono says
This is a great ramen recipe, perfect for leftover turkey! I love the pickled swiss chard. Can't wait to give that a try as well as this soup!
cindy chou says
Would love to hear how you like pickled swiss chard stems when you give it a try!