Cooking on Jetlag: Instant Ramen and Turkey Daikon Soup

Getting back after two weeks in Southeast Asia (read about my Bali trip here) has turned my circadian rhythm upside down. My body wants to sleep at noon, but eat at 2am without the usual appetite that accompanies hunger.

I landed back in Seattle around 6:30pm and got home closer 8pm. The boys hadn’t eaten yet so being a good wife, I decided to dish up some instant (fancy) ramen from Costco. The broth from this instant tonkatsu ramen is legit, but it has to be eaten quick as the noodles soak up the broth fast and can become soggy. To add extra oomph to the ramen, I boiled eggs in the existing noodle water for exactly 7 minutes and then rinsed them off with cold water to stop the cooking. I also threw in little smokies into the boiling water to cook until heated through. This is not how I normally cook my smokies, but heck I was sleep deprived and didn’t feel like reaching for another pan.


The next day for dinner (I slept through breakfast and lunch), I felt a cold creeping up so to me that meant soup time! I filled a large pot with water and poured in leftover frozen turkey bits from Thanksgiving. Once the water boiled and I could smell the turkey aroma, I added in daikon, spinach, and other spices. The recipe is below.

Leftover Turkey and Daikon Soup


4 cups of water
1 pound of leftover cooked turkey meat and bones
1 tsp of lemongrass powder
1 tsp of tamarind powder
1 garlic clove, chopped
1 daikon, cut into medium pieces


1. Add water and turkey to a large pot and turn heat to high. When the water boils, add the daikon. Boil until the daikon is tender and then turn heat to medium low and let the soup simmer.

2. Add the spices and stir. Add as much spinach as you want and cook until the spinach is wilted. Then add salt and pepper to taste.

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