Use a peeler to peel off 3 small strips of orange zest and set them aside. Juice the orange into a bowl.

Heat 1 tablespoon neutral oil into a large pot over medium heat. Add the shallot and cook, stirring occasionally, for 5–6 minutes until it softens. Add the strips of orange peel and half of the orange juice. Add a sprinkle of shichimi togarashi or crushed red pepper to taste. Pour in the stock or water. Season with salt and pepper and then bring to a boil. Reduce heat, add the turkey, and simmer for 30 minutes.

Place the cranberries in a small saucepan and turn the heat to medium. Once they bubble, reduce the heat to low and add the remaining orange juice. Add the chili oil and another shake or two of shichimi togarashi. Let simmer for 10 minutes.

Combine the carrots in a bowl and add a sprinkle of salt. Drizzle with 1–2 teaspoons of chili oil. Toss to coat and set aside.

While the broth simmers, prepare the noodles according to package instructions.

Cook the eggs for 7–8 minutes in low-boiling water and then add to an ice bath. Peel and then halve lengthwise. Set aside.

Taste the broth and stir in the tamari, mirin, sesame oil, and miso. Once the miso has melted into the broth, turn off the heat. Taste and season once more.

Divide cooked noodles between bowls and place two egg halves on top. Ladle the turkey and broth on top. Serve with cranberry sauce and sliced carrots on top. Enjoy!