Tip: Serve ramen sprinkled with Shichimi togarachi and soy sauce if desired.
- In a large stockpot, combine half of the scallions, carrots, garlic, ginger, shiitake and stock; bring to a boil over medium high heat. Reduce heat and simmer, skimming occasionally, until stock is reduced to about 8 cups (2 L), about 1 hour. Strain stock through a sieve into a clean pot. Stir in soy sauce. (Make ahead: Broth can be made 2 days ahead. Let cool; cover and chill.)
- 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 completely. Peel; set aside.
- Meanwhile, cook ramen noodles in a large pot of boiling water according to package directions until al dente; drain.
- Divide noodles among deep bowls. Top with turkey, placing it off to one side. Ladle very hot broth over turkey and noodles. Halve eggs and place a half on top of noodles in each bowl. Mound some of the remaining scallions next to egg and tuck half a sheet of nori along edge of bowl so half of it is sticking out.