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Turkey Ramen with brussels and mushrooms
- 3/4 lb ground turkey
- 10 oz sliced crimini mushrooms
- 10 oz shaved brussels sprouts
- 1 oz fresh ginger
- 4 TBL tamari soy sauce
- 4 TBL ramen soup base
- 6 oz chuka soba noodles
- garlic
- 2 eggs
- neutral oil
- salt & pepper
1. Cook eggs & noodles
Bring a medium saucepan of salted water to a boil. Place 2 large eggs into saucepan and cook for 6 minutes. Use a slotted spoon to remove eggs; place in a bowl of ice water. Add noodles to boiling water; cook, stirring to prevent sticking, until al dente, about 5 minutes. Drain noodles, rinse, and toss with 1 teaspoon oil; return to saucepan and set aside until step 6.
2. Prep ingredients
3. Cook veggies
Heat 1 tablespoon oil in a medium pot over medium-high. Add Brussels sprouts and a pinch each of salt and pepper. Cook, stirring, until charred in spots, 2–3 minutes. Transfer Brussels sprouts to a bowl. Heat 1 tablespoon oil in same pot; add mushrooms and a pinch each of salt and pepper; cook, stirring, until browned, 3–5 minutes. Transfer to bowl with Brussels sprouts.
4. Cook turkey
Heat 1 tablespoon oil in same pot over medium-high. Add turkey and cook, breaking meat up into smaller pieces, until cooked through and browned in spots, 3–5 minutes. Add chopped garlic and ginger; cook, stirring constantly, until fragrant, about 30 seconds.
5. Build broth & halve eggs
To pot with turkey, add ramen base, tamari, 3½ cups water, bring to a boil. Cover and simmer until flavorful, about 5 minutes. Meanwhile, peel eggs, then halve lengthwise.
6. Finish & serve
Spoon noodles into bowls and top with some of the turkey ramen, Brussels sprouts, mushrooms, and sliced eggs. Enjoy!