Turkey Spicy Miso Ramen

Turkey Spicy Miso Ramen

0 from 0 votes
Recipe by Andrea GiangCourse: SoupsCuisine: AsianDifficulty: Medium
Servings

2

servings
Prep time

10

minutes
Cooking time

20

minutes
Total time

30

minutes

Spicy miso ramen filled with leftover turkey, mushrooms, sweet corn, kale, and soft boiled eggs. This leftover turkey spicy miso ramen is so delicious and perfect for the cooler weather.

Ingredients

  • 1 Tbsp Sesame Oil

  • 3 Large Garlic Cloves, minced

  • 1 Tbsp Minced Ginger

  • 1 Tsp Chili Bean Sauce

  • 2 1/2 Tbsp Miso

  • 1 Tbsp Granulated Sugar

  • 1 Tbsp Sake

  • 4 Cups Chicken Broth

  • 1/2 Tsp Salt

  • 2 Cups Bite Size Kale, stems removed

  • 1 Cup Sliced Mushrooms

  • 2/3 Cup Corn Kernels

  • 1 Cup Shredded Turkey

  • 2 Soft Boiled Eggs

  • 2 Packages Ramen Noodles, no seasoning

  • Crushed Red Pepper Garnish

Directions

  • In a large pot, add sesame oil and heat it up over medium heat. The sesame oil will become very fragrant.
  • Add minced garlic and ginger, and cook them until they’ve turned golden brown.
  • Next, add chili bean sauce, miso, granulated sugar, sake, turkey/chicken broth, and salt. Allow the soup to simmer for several minutes.
  • While the soup is simmering, fill a small pot with water and heat the water until it boils. Slowly add two eggs to the pot by lowering the eggs with ladles. Cook the eggs for about 4-5 minutes then use the ladle to scoop them out and place them into a bowl of cold water. Let the eggs sit there for a few minutes. Once the eggs are cooled, gently crack the egg against a hard surface. The shell should come off easily.
  • To the pot of soup, add sliced mushrooms and corn. Cook them until they’ve softened.
  • Once you’re ready to serve the ramen, add kale and turkey to the pot. Stir the soup several times.
  • Now add the ramen. Cook until the ramen has softened to your preference.
  • Serve the spicy miso ramen immediately.

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