No need to leave the house tonight for take out Ramen. This turkey ramen bowl with a DIY dashi broth hits all the flavour notes. Grab the chopsticks and don't forget to slurp up every last drop of broth!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Soy Sauce(ContainsWheat/Blé, Soy/Soja, Sulphites/Sulfite)
Fish Sauce(ContainsSeafood/Fruit de Mer, Fish/Poisson)
Shanghai Bok Choy
Black Sesame Seeds(ContainsSesame/Sésame)
Chicken Broth Concentrate
Salt and Pepper*
Peel ginger using a spoon's edge — you'll be able to maneuver around the knobbly bits more easily!
Wash and dry all produce.* Peel, then zest or grate 1 tbsp ginger (dbl for 4 ppl). Mince or grate the garlic. Cut and discard 1-inch off the root end of the enoki mushrooms. Thinly slice the green onions. Thinly slice the radish into 1/8-inch matchsticks. Cut the bok choy into 1-inch pieces.
Heat a large pot over medium heat. When the pot is hot, add 1 tbsp oil (dbl for 4ppl), then the garlic, ginger, bok choy and half the mushrooms. Cook, stirring occasionally, until the mushrooms are tender, 2-3 min. Add 4 cups water (dbl for 4 ppl), broth concentrate(s), soy sauce and fish sauce. Cover and bring up to a boil over high heat.
Meanwhile, heat a large non-stick pan over medium-high heat. When pan is hot, add 1 tbsp oil (dbl for 4 ppl), then the turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min. (TIP: Cook to a min. internal temp. of 74°C/165°F.**) Sprinkle over sesame seeds. Toast, stirring together, 1-2 min. Remove from heat and set aside.
Add the ramen noodles and remaining mushrooms to the boiling broth. Cook, gently stirring, until the mushrooms are tender and the noodles separate, 2-3 min.
Divide the ramen between bowls. Top with the sesame turkey, matchstick radish and green onion.
In a small pot add 3 cups water. Cover and bring to a boil over high heat. Once boiling, reduce the heat to medium-low (or simmering). Add 2 eggs. Cook for 7 min for a runny yolk or 9 min for a set yolk. Remove the pot form the heat and carefully using a slotted spoon, remove the eggs from water. Run eggs under cold water, 1 min. Peel and cut egg in half. Serve on top of Ramen.