Turkey Ramen with Bok Choy & Furikake

Turkey Ramen

with Bok Choy & Furikake

Group Created with Sketch. 40 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 730 Cals/serving
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This family-friendly ramen starts with a base of ground turkey and aromatic vegetables like carrots, scallions, and ginger. For a delicious umami boost, we’re also adding in rehydrated shiitake mushrooms—and using the reserved liquid in our saucy broth, which lightly coats the fresh noodles, turkey, and veggies with sweet and savory flavors.

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Prepare the ingredients & rehydrate the mushrooms:
1 Prepare the ingredients & rehydrate the mushrooms:

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. In a bowl, combine the mushrooms and 1 cup of hot water; let stand for at least 10 minutes. Peel and finely chop the ginger. Peel and medium dice the carrots. Medium dice the celery. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Cut off and discard the root end of the bok choy; roughly chop.

Cook the aromatics & turkey:
2 Cook the aromatics & turkey:

In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped ginger, sliced white bottoms of the scallions, diced carrots, diced celery, and half the sesame oil; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly softened and fragrant. Add the ground turkey; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 7 to 8 minutes, or until lightly browned and cooked through.

Make the broth & add the bok choy:
3 Make the broth & add the bok choy:

While the turkey cooks, reserving the water, transfer the rehydrated mushrooms to a cutting board and finely chop. To the pan of aromatics and turkey, add the chopped mushrooms, reserved mushroom water, black bean sauce, sweet chili sauce, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to medium and cook, stirring occasionally and scraping up any browned bits from the bottom of the pan, 5 to 6 minutes, or until thoroughly combined and the liquid is slightly reduced in volume. Add the chopped bok choy and cook, stirring frequently, 1 to 2 minutes, or until the leaves have wilted. Turn off the heat and season with salt and pepper to taste.

Cook the noodles:
4 Cook the noodles:

While the broth cooks, add the noodles to the pot of boiling water, stirring gently to separate. Cook 2 to 3 minutes, or until tender. Drain thoroughly and rinse under warm water to prevent sticking.

Finish the noodles & serve your dish:
5 Finish the noodles & serve your dish:

Add the cooked noodles, remaining sesame oil, and crème fraîche to the pan of cooked turkey, vegetables, and broth. Stir to combine; season with salt and pepper to taste. Garnish the finished noodles with the furikake and sliced green tops of the scallions. Enjoy!

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1 Prepare the ingredients & rehydrate the mushrooms:

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. In a bowl, combine the mushrooms and 1 cup of hot water; let stand for at least 10 minutes. Peel and finely chop the ginger. Peel and medium dice the carrots. Medium dice the celery. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Cut off and discard the root end of the bok choy; roughly chop.

2 Cook the aromatics & turkey:

In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped ginger, sliced white bottoms of the scallions, diced carrots, diced celery, and half the sesame oil; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly softened and fragrant. Add the ground turkey; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 7 to 8 minutes, or until lightly browned and cooked through.

Cook the aromatics & turkey:
Make the broth & add the bok choy:
3 Make the broth & add the bok choy:

While the turkey cooks, reserving the water, transfer the rehydrated mushrooms to a cutting board and finely chop. To the pan of aromatics and turkey, add the chopped mushrooms, reserved mushroom water, black bean sauce, sweet chili sauce, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to medium and cook, stirring occasionally and scraping up any browned bits from the bottom of the pan, 5 to 6 minutes, or until thoroughly combined and the liquid is slightly reduced in volume. Add the chopped bok choy and cook, stirring frequently, 1 to 2 minutes, or until the leaves have wilted. Turn off the heat and season with salt and pepper to taste.

4 Cook the noodles:

While the broth cooks, add the noodles to the pot of boiling water, stirring gently to separate. Cook 2 to 3 minutes, or until tender. Drain thoroughly and rinse under warm water to prevent sticking.

Cook the noodles:
Finish the noodles & serve your dish:
5 Finish the noodles & serve your dish:

Add the cooked noodles, remaining sesame oil, and crème fraîche to the pan of cooked turkey, vegetables, and broth. Stir to combine; season with salt and pepper to taste. Garnish the finished noodles with the furikake and sliced green tops of the scallions. Enjoy!