Turkey Spicy Miso Ramen Written by ryannimilwich on March 12, 2020 in Soups Jump to RecipePrint Recipe Print Turkey Spicy Miso Ramen0 from 0 votesRecipe by Andrea GiangCourse: SoupsCuisine: AsianDifficulty: MediumServings2servingsPrep time10minutesCooking time20minutesTotal time30minutesSpicy 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. Ingredients1 Tbsp Sesame Oil3 Large Garlic Cloves, minced1 Tbsp Minced Ginger1 Tsp Chili Bean Sauce2 1/2 Tbsp Miso1 Tbsp Granulated Sugar1 Tbsp Sake4 Cups Chicken Broth1/2 Tsp Salt2 Cups Bite Size Kale, stems removed1 Cup Sliced Mushrooms2/3 Cup Corn Kernels1 Cup Shredded Turkey2 Soft Boiled Eggs2 Packages Ramen Noodles, no seasoning Crushed Red Pepper GarnishDirectionsIn 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.