Grocer with a Cause

Singapore’s premium alternative Gourmet, Organic, Gluten-free, Allergen-friendly & Preservative-free specialty foods store!

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Gourmet Retailer of the Year Award 2022

Turkey Ramen



  • Broth:
    • 2 bunches scallions, chopped
    • 2 carrots, peeled, cut into pieces
    • 1 head of garlic, halved crosswise
    • 1-piece ginger, peeled, thinly sliced
    • 1-piece dried kombu
    • 12 cups turkey stock
    • ¼ cup bonito flake
  • Ramen and Assembly:
    • 2 large eggs
    • 280g package fresh thin and wavy ramen noodles
    • 220g leftover cooked turkey meat
    • 1 bunch scallions, thinly sliced
    • 2 toasted nori sheets, torn in half


  • Broth:
    • 2 tablespoons soy sauce
  • Assembly sauce:
    • Chili oil, toasted sesame oil, soy sauce, and shichimi togarashi (for serving; optional)


  1. Bring scallions, carrots, garlic, ginger, kombu, stock, and bonito flakes to boil in a large heavy pot.
  2. 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.

Do ahead: Broth can be made 2 days ahead. Let it cool; cover and chill.

Ramen and Assembly:

  1. 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).
  2. Using a slotted spoon, transfer eggs to a bowl of ice water to stop cooking; let it cool. Peel; set aside.
  3. 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 add salt to the water as the ramen contains salt).
  4. Divide noodles among deep bowls. Top with sliced turkey, placing it off to one side. Ladle broth over turkey and noodles.
  5. Halve eggs and place one half egg on top of the noodles in each bowl. Mound some sliced scallions next to the egg and tuck half a sheet of nori along the edge of the bowl so half of it is sticking out.
  6. Serve ramen drizzled with chili oil, sesame oil and soy sauce and topped with shichimi togarashi.

About Ryan’s Grocery

Ryan’s Grocery is Singapore’s only full-service organic butchery and allergen-friendly specialist grocery store. The company’s journey began in July 2015 when founders Sebastian and Wendy Chia learnt of their son’s – Ryan – intolerance to gluten, dairy, nuts, soy, egg, and yeast. They searched local markets for products and produce, and even made personal trips internationally to look for a range of dietary items to support his needs.

It was then they saw a demand for such a specialty online grocery and Ryan’s Grocery was born. Ryan’s Grocery now services the local community, discerning shoppers and those with dietary intolerances with an all-inclusive range of organic meats from our specialty butchery, gluten-free products, and other related items with grocery delivery options.

In December 2019, the brand launched its first overseas flagship store in Ho Chi Minh City, Vietnam. Its flagship outlet in Singapore with ‘Ryan’s Grocery’ and ‘Ryan’s Kitchen’ opened in Great World in December 2020, spanning a total of 4,200 sq ft. In 2022, Ryan’s Grocery was awarded “Gourmet Retailer of the Year” and “Best Meat & Seafood Retailer” in Singapore by World Gourmet Summit & Tatler Asia respectively.

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