Step 1

Remove most of the meat that's left from your turkey carcass, shred, and set aside. Put the carcass and the leftover vegetable from your roasting pan in a large stockpot along with 3 scallions, ginger slices, shiitake mushrooms, and water. Bring to a boil, and lower the heat to a simmer. Simmer for 3 hours. Our turkey was about 13 lbs and we used 14 cups to make this stock. Depend on the size of your bird, adjust the water accordingly.

Step 2

Meanwhile, prepare your eggs and bacon. Put the eggs in a small saucepan and cover with cold water (the water should cover the eggs by about an inch). Bring to a boil. Once the water’s boiling, immediately remove the pot from the heat and let sit for 4 minutes. Transfer the eggs to an ice bath to cool. Cook the bacon in a pan until crisp. Drain on paper towels, chop, and set aside. Also take the time to chop the 3 remaining scallions.

Step 3

Once the broth is done simmering, prepare the fresh noodles according to the package directions. Divide the noodles among 4 bowls and cover with broth. To each bowl, add some shredded turkey, chopped scallions, chopped bacon, and an egg. Serve.