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Shoyu Turkey Ramen

Shoyu Turkey Ramen

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


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)


  • 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)


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.


  • 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!


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


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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