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Sesame Turkey Ramen Bowl

Sesame Turkey Ramen Bowl

with DIY Dashi Broth

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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!

Allergens:GlutenSoySulphitesSeafood/Fruit de MerFishSesame

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Turkey

240 g

Ramen Noodles


2 tbsp

Soy Sauce

(ContainsGluten, Soy, Sulphites)

2 tsp

Fish Sauce

(ContainsSeafood/Fruit de Mer, Fish)

100 g

Enoki Mushrooms

200 g

Shanghai Bok Choy

2 tbsp

Black Sesame Seeds


2 unit

Green Onion

10 g


56 g

Radish, sliced

30 g


1 unit

Chicken Broth Concentrate

Not included in your delivery

2 tbsp


Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories750 kcal
Fat29 g
Saturated Fat5 g
Carbohydrate85 g
Sugar4 g
Dietary Fiber7 g
Protein40 g
Cholesterol103 mg
Sodium2413 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Measuring Spoons
Garlic Press
Large Pot
Measuring Cups
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

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.