Roasted Turkey Ramen
Share
Roasted Turkey Ramen
Category
Meat and Poultry
Prep Time
20 minutes
Cook Time
10 minutes
Ingredients
- 2 tablespoons Fustini's Cilantro and Onion olive oil
- 12 ounces shitake mushrooms
- 2 garlic cloves, minced
- 5 cups chicken stock, turkey stock, or vegetable stock
- 3 tablespoons soy sauce
- 1 1/2 tablespoons hoisin sauce
- 1 tablespoon Fustini's Ginger and Honey balsamic
- 2 blocks of dried ramen noodles, seasoning packets removed
- 3 to 4 ounces of roasted turkey
- 4 scallions, sliced
- 2 nori sheets, cut into 3" squares
- 2 or 4 eggs, soft-boiled or poached
- 2 tablespoons chili garlic paste
- 3 teaspoons black sesame seeds
- 1 tablespoon Fustini's Sesame oil
- 1 handful of fresh cilantro, for topping
Ingredients
Directions
- Heat a large skillet over medium heat and add the butter. Once melted, add the mushrooms and garlic and toss. Cook until the mushrooms are soft and juicy, about 5 minutes. Set aside. While the mushrooms are cooking, bring the stock to a simmer. Stir in the soy sauce and hoisin sauce.
- To soft boil your eggs, heat about 3 inches of water in a small saucepan over medium heat until boiling. Once boiling, reduce the heat until it&rsquo,s barely at a simmer, add the eggs gently and cook for 6 minutes. Remove the eggs with a slotted spoon and place them in an ice bath. Let cool completely before peeling.
- Place 1/2 of a ramen block in four large bowls. Add the turkey, scallions, cilantro, chili garlic paste and mushrooms to the bowl. Pour the stock over blocks evenly and let sit for 2 to 3 minutes before stirring. Stir in more chili garlic paste and add your egg and nori sheets. Sprinkle with sesame seeds and drizzle with toasted sesame oil. Serve immediately!
Recipe Note
Adapted from howsweeteats.com