Method

Step 1

Cook the Krafted by Kelly Confit thighs according to the instructions on the box

Pour the bone broth into a large saucepan and add the porcini, star anise, ginger, garlic, white parts of the spring onions and turkey. Bring to a gentle simmer then turn down the heat and leave on the hob for a further 10-15 minutes.

Step 2

When cooked, remove the turkey from the oven, shred it off the bone and set aside. Strain the broth through a sieve into a jug and discard the spices rest of the contents. Return the broth to the pan and place over a medium–high heat.

Step 3

Whisk the miso paste into the broth, then stir in the mirin and soy. Add the shiitake mushrooms and cook for 3–4 minutes or until tender. Season with a pinch of sea salt and a small pinch of white pepper.

Step 4

Add the ramen noodles to the broth and cook until the noodles are warmed through. Remove the noodles with a slotted spoon and divide between four warmed bowls. Place the shredded turkey in the broth with the spinach leaves. Cook until warmed through. Use a slotted spoon to remove the turkey and spinach and divide between the warmed bowls.

Step 5

Shell the boiled eggs and halve each one. Ladle the ramen broth into the bowls, add the eggs and garnish with the green parts of the spring onions, red chilli and furikake and serve.