700ml chicken stock (or boil the turkey bones with carrots, celery or leek, 1 whole onion and thyme)
2 tsp Any nut oil
1 tsp ginger
1 tsp honey or brown sugar
1 tsp crushed garlic
1 small chilli
2 tbsp soy sauce
1 tsp white wine vinegar or 1 tsp vinegar and 1 tsp apple juice
1 Green leafy cabbage or bak choi
500g small thin noodles
4 Spring Onions
Shredded Turkey (enough for 4 servings)
Handfull Coriander
20 thinly sliced mushrooms
2 thinly cut match stick carrots
Add all broth ingredients to a large pan and bring to a simmer for around 10 mins, add the noodles until softened then add shredded turkey, shredded cabbage along with carrots and mushrooms (cook for 2-3 minutes).
To serve, add a good mixture of ingredients to a deep bowl and dress similar to a ramen bowl.
Top with diagonal sliced spring onion and coriander.