Turkey Ramen

Turkey Ramen

  • SERVING SIZE 1 bowl
  • PREP TIME 1 hr. 20 mins.
  • TOTAL TIME 2 hrs. 20 mins.

This turkey ramen bowl is an easy way to satisfy appetites for bold flavors. Served in a rich, aromatic turkey broth with a spicy kick of gochujang, it makes for a tasty entrée on any menu or a perfectly portable delivery option.

Ingredients

 

TURKEY RAMEN

Yield: 4 bowls 

1 qt.

Turkey Ramen Broth

1 ea.

Leek, white part only, thinly sliced

4 oz.

Fresh spinach, stems removed

2 tbsp.

Light sesame oil

8 oz.

Cellophane Noodles

1 cup

Carrots, matchstick size, shredded

4 ea.

Egg, hard-cooked for 10 minutes, until yolks are soft

Soy sauce, to taste

1 tsp.

Sesame seeds, toasted

1 tsp.

Black sesame seeds

1 tsp.

Red chili flakes

½ cup

Green onions, thinly sliced

 

TURKEY RAMEN BROTH

Yield: 2 quarts  

4 tbsp.

Canola oil

2 ea.

Carrots, washed, roughly chopped

2 ribs

Celery, washed, roughly chopped

2 ea.

Sweet onions, with skin, washed, roughly chopped

8 ea.

Fresh garlic, chopped

2 in.

Fresh ginger, chopped

3 qts.

Turkey broth

½ cup

Mirin

½ cup

Tahini paste

⅔ cup

Miso paste

4 tbsp.

Gochujang paste

6 tbsp.

Yamasa soy sauce

½ cup

Hondashi (smoked, dried bonito fish)

 

CELLOPHANE NOODLES

Yield: 8 oz. 

8 oz.

Cellophane noodles

1 qt.

Water, boiled, lightly salted

3 tbsp.

Sesame oil

Directions

 

TO PREPARE THE TURKEY RAMEN:

1. Place the turkey meatballs into a saucepan and cover with the Turkey Ramen Broth. Bring to a simmer and heat to an internal temperature of 160°F.

2. Sauté the leeks and spinach in sesame oil for 30 seconds.

3. Divide the Cellophane Noodles equally among 4 bowls.

4. Divide the mound of sautéed leeks and spinach on the noodles at the 2 o’clock position.

5. Divide the matchstick carrots equally into 4 portions and mound at the 4 o’clock position.

6. Arrange each hard-cooked egg (cut in half) at the 6 o’clock position.

7. Arrange 5 turkey meatballs over the noodles on the left side of each bowl.

8. Adjust the seasoning of the hot Turkey Ramen Broth with soy sauce. Bring to a boil.

9. Pour equal amounts of broth over each bowl of noodles.

10. Sprinkle equally with sesame seeds, red chili flakes and green onions.

 

 

 

 

 

 

 

TO PREPARE THE Turkey ramen broth:

1. In a 4- to 6-quart saucepan, heat the oil over medium-high heat. Sauté the carrots, celery, onions, garlic and ginger to a golden brown.

2. Add the turkey broth and the remaining ingredients. Bring to a boil, simmer for 45 minutes and strain the broth.

3. Store the broth in a container with a lid. Date and refrigerate the container.

 

 

 

 

 

 

 

 

 

 

 

 

 

TO PREPARE THE CELLOPHANE NOODLES:

1. Remove the cellophane noodles from the packaging and place in a bowl large enough to hold the cellophane noodles and 1 quart of boiling water.

2. Pour the boiling water over the noodles. Let stand for 10 minutes, then drain well.

3. When the noodles are totally drained, place them into a bowl and toss with the sesame oil. Blend well.

RECIPE TWISTS

Swap and substitute to make it your own.

Serve with confidence.®

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