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Shoyu Turkey Ramen

Shoyu Turkey Ramen

Dennis
Ramen with a shoyu turkey broth. Toppings include leek, shiitake mushroom, turkey, and a softboiled egg.
Prep Time 2 hrs
Cook Time 40 mins
Total Time 2 hrs 40 mins
Course Main Course, Soup
Cuisine Japanese
Servings 2
Calories 286 kcal

Ingredients
  

Shoyu Broth

  • 4 cups turkey broth (low sodium)
  • 1 tbsp wakame (dried seaweed)
  • 1 tbsp bonito flakes
  • 1 tbsp mirin
  • 3 tbsp soy sauce
  • ¼ cup shiitake mushrooms (sliced)

Toppings

  • ¼ cup leek (sliced)
  • ¾ cup shiitake mushrooms (sliced)
  • ½ tbsp sesame oil
  • 1 tbsp soy sauce
  • 1 egg softboiled
  • 0.5 lbs turkey breast (sliced)
  • 2 ramen noodles (bunches)

Instructions
 

Shoyu Broth

  • Heat the turkey broth in a pot over medium low heat. Add the wakame, bonito flakes, mirin, soy sauce, and shiitake mushrooms. Simmer for 20 minutes.

Toppings

  • Saute the shiitake mushrooms on medium heat in sesame oil for 4 minutes, stirring frequently. Add soy sauce, cook for one minute.
  • Softboil an egg (boil about 6 minutes). While peeling the egg, boil ramen noodles in a separate pot for minutes. Drain noodles.
  • Strain broth, divide between two bowls. Add the noodles, and the rest of the toppings. Enjoy!

Notes

Recipe makes two bowls of ramen, divide the toppings and broth evenly.

Nutrition

Calories: 286kcalCarbohydrates: 18gProtein: 36gFat: 9gSaturated Fat: 2gCholesterol: 143mgSodium: 4117mgPotassium: 1121mgFiber: 3gSugar: 6gVitamin A: 304IUVitamin C: 34mgCalcium: 68mgIron: 3mg
Keyword Japan, leek, miso ramen, shoyu, soy sauce, Tokyo, turkey, turkey broth, turkey ramen
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