Cooking District | Ehren Ryan’s Turkey Ramen Recipe

This Turkey Ramen is another smart and satisfying use for Thanksgiving leftovers. It comes to us from Common Lot in Millburn, NJ, a new globally inspired but locally focused restaurant from husband/wife duo Ehren and Nadine Ryan launching in early 2016.
Turkey Ramen
Common Lot, Millburn, NJ

Turkey Broth (Master Stock)

· 1 turkey carcass
· 8 cups chicken stock
· 2 pods star anise
· 1 whole orange peel
· 2 cloves
· ½ bunch cilantro stalks
· 3.5 ounces shitake mushrooms
· 1 tsp. peppercorns
· 1/2 cup soy sauce
· 1/2 cup dry white wine
· 1/3 oz. sliced ginger

Pre-heat oven to 380F. Place leftover turkey carcass (picked of all its meat) into oven and roast till golden brown.
Place roasted carcass in a large heavy base pot and add all remaining ingredients. Bring to a simmer. Allow to simmer for 30 minutes to infuse broth. Cool in pot for about 30 minutes. Strain broth using sieve and discard the solids. This master stock may be kept in freezer for months. If running low, top up with fresh chicken stock and fresh herbs and spices. This stock gets better with age. The flavors intensify after each use. Can be used for poached chicken, braised pork belly and others. Just bring to boil before each use and remember to top up so you can use it again.

To make Ramen, you’ll need:

Leftover Turkey Meat
· Leftover Sweet Potatoes
· Kale (or another leafy green)
· Ramen noodles or two-minute noodles
· Sesame
· Cilantro leaves

Bring turkey broth to a boil. Place noodles, turkey meat, sweet potato and kale into four bowls and pour boiling turkey broth over all. Allow to sit for 2 to 3 minutes or until noodles are cooked. Finish with sesame and cilantro. (You can also add fresh Nori sheets and fresh chili to the garnish if you’d like.)

6 ideas for Thanksgiving leftovers

Common Lot may not be opening in Millburn until early next year, but the team is jumping into the what-do-with-leftovers conversation by suggesting turkey ramen — a simple, comforting dish featuring poached turkey breast, sweet potatoes, broccoli rabe, sesame and noodles.

Originally posted on

reservations at common lot millburn nj

New eats: 4 restaurants set to open in Essex County

The eatery is currently under construction on Main Street in Millburn. According to a Village Green report, Australian chef Ehren Ryan plans to serve unique dishes and an interesting atmosphere that includes an upstairs library of the chef’s cookbook collection, and a “chef’s table” with an up-close-and-personal look at the culinary team at work, the report said.

It is slated to open either late this year or early 2016, it said.

Original Story published here:

Chef Ehren Ryan looks forward to opening his new restaurant Common Lot in Millburn.

Common Lot Will Serve Up Unique Dining Experience in Millburn

Australian chef Ehren Ryan is thrilled to see two years of plans and dreams come to life before his eyes on the corner of Main and Essex streets in downtown Millburn.

After spending more than a decade cooking in kitchens around the world, the innovative chef has put down roots in Chatham and anticipates his new casual yet upscale restaurant, Common Lot, opening its doors (and breaking out the liquid nitrogen) in late winter or early 2016.

So, just how does a chef from Sydney come to hang up his toque in Essex County? Ryan’s parents live in the area, and while visiting them over the years, he says he came to view Millburn as the perfect spot to establish his restaurant.

Read the full article in The Village Green NJ

Australian chef prepares to bring experience and passion to Millburn

Temperature and pressure dictate much of chef Ehren Ryan’s life.

He does his best to manipulate the two when he’s on the clock, but says there have been times when they’ve conspired against him, nearly throwing him from his career path.

Chef Ehren Ryan is preparing to open his first restaurant, Common Lot, a contemporary eatery expected to open this winter, at 27 Main St.

Ryan, 30, will be the executive chef of Common Lot, a contemporary eatery coming to Millburn this winter, and says there’s only one agent powerful enough to overcome the laws of science, as well as the explosive chefs and high stress situations that could’ve forced him from the kitchen.

And that’s passion.

“You have to have passion to cook,” said Ryan, originally of Sydney, Australia, who spent the past 12 years venturing around the world. He settled in Chatham last May, just in time to watch the construction of his restaurant.

“You have to enjoy the hours, enjoy the heat and enjoy the stress,” he added. “If you don’t have certain standards, (being a chef) is not for you.”

Read the full article at