Step 1

Bring scallions, carrots, garlic, ginger, kombu, stock, and bonito flakes to a boil in a large heavy pot (at least 8 quarts). Reduce heat and simmer, skimming occasionally, until stock is reduced to about 8 cups, 1 hour or so. Strain stock into a clean pot; add soy sauce.

Step 2

DO AHEAD: Broth can be made 2 days ahead. Let cool; cover and chill.

Step 3

While the broth is simmering, bring a medium pot of water to a boil. Carefully add eggs and boil gently 7 minutes. (Egg yolks will be shiny yellow and almost jammy; egg whites will be just set.) Using a slotted spoon, transfer eggs to a bowl of ice water to stop cooking; let cool. Peel; set aside.

Step 4

Return broth to a simmer (it should be very hot). At the same time, cook noodles in a large pot of boiling water according to package directions until al dente; drain (no need to salt the water, as ramen noodles contain more salt than regular pasta).

Step 5

Divide noodles among deep bowls. Top with sliced turkey, placing it off to one side. Ladle broth over turkey and noodles. Halve eggs and place a half on top of noodles in each bowl. Mound some sliced scallions next to egg and tuck half a sheet of nori along edge of bowl so half of it is sticking out.

Step 6

Serve ramen drizzled with chili oil, sesame oil, and soy sauce and topped with shichimi togarashi.