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Shoyu Turkey Ramen
Dennis
Ramen with a shoyu turkey broth. Toppings include leek, shiitake mushroom, turkey, and a softboiled egg.
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Prep Time
2
hours
hrs
Cook Time
40
minutes
mins
Total Time
2
hours
hrs
40
minutes
mins
Course
Main Course, Soup
Cuisine
Japanese
Servings
2
Calories
286
kcal
Ingredients
1x
2x
3x
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:
286
kcal
Carbohydrates:
18
g
Protein:
36
g
Fat:
9
g
Saturated Fat:
2
g
Cholesterol:
143
mg
Sodium:
4117
mg
Potassium:
1121
mg
Fiber:
3
g
Sugar:
6
g
Vitamin A:
304
IU
Vitamin C:
34
mg
Calcium:
68
mg
Iron:
3
mg
Keyword
Japan, leek, miso ramen, shoyu, soy sauce, Tokyo, turkey, turkey broth, turkey ramen
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