This is a great alternative option to left over turkey stock and turkey from thanksgiving or anytime you may cook it.

Dietary: Make this PCOS/low carb friendly by leaving out the Ramen and adding veggies.

Ingredients

• 6 scallions, chopped
• 8 slices ginger
• 6 mushrooms, sliced
• 8 cups of turkey stock (chicken works too)
• 2 eggs
• 2 oz. bacon
• 2 portions fresh ramen noodles or egg noodles
• 1 cup of turkey in small pieces (or chicken if you prefer)

Instructions

1. Put stock, 1/2 the scallions, slices of ginger, and mushrooms in a pan and bring to a boil. Simmer for 1 hour while you prep everything else.
2. Put the eggs in a pot and pour cold water on top. Bring to a boil and then turn off the heat. Let sit for 4 min and then put in a bowl with cold water and ice. Once cooled down, peal them and cut them in half.
3. Take your bacon and sizzle it up, any way you like. I prefer the oven and the bacon crispy. Once done, cut into small pieces.
4. Then take your ramen/egg noddles and cook it to specifications.
5. Once 1 hour is reached on the broth, salt and pepper to taste.
6. After the broth is done, put all ingredients together in a bowl. Noodles first, broth, eggs, bacon, and top with remaining scallions