Broth of the carcasses of one deep fried, one traditional roast turkey, simmered since Friday morning. Cooked until the bones crumble. Today added aromatics and other ramen standards (soy, sake, mirin), peppers, and a glug of sriracha.
A warming layer of leftover dark meat is hiding under the noodles.
Real ramen is a rich and sometimes very fat-emulsified bone broth. Deep flavors and a really lengthy cook time. Then when you add the special soaked egg or some braised pork belly… Whew, it is everything.
The cheap shit ramen packets from the store are instant soup with wavy noodles. It’s like a frozen White Castle slider vs. Some gourmet super frufrulala burger.