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Turkey Ramen

with Bok Choy & Furikake

  • Group Created with Sketch.
    Time
    50-60 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 800 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

This family-friendly ramen, made with ground turkey and Asian aromatics, gets an umami boost from dried shiitakes, black bean sauce, and more, all combined in a light, saucy broth.

fresh
ingredients
Turkey Ramen with Bok Choy & Furikake
Title
  • 1⅛ lbs Ground Turkey
  • 1 lb Fresh Ramen Noodles
  • 2 Carrots
  • 2 Scallions
  • 1 stalk Celery
  • 2 Tbsps Black Bean Sauce
  • 2 Tbsps Crème Fraîche
  • 2 Tbsps Sesame Oil
  • 2 Tbsps Sweet Chili Sauce
  • 1 1-Inch Piece Ginger
  • 1 tsp Furikake
  • ½ oz Dried Shiitake Mushrooms
  • ½ lb Baby Bok Choy
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients & rehydrate the mushrooms:
1 Prepare the ingredients & rehydrate the mushrooms:

Heat a medium 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. Turn off the heat.

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

Reserving the water, transfer the rehydrated mushrooms to a cutting board and finely chop. To the pan of cooked 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 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 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!

Tips from Home Chefs

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Get This Recipe Delivered
Prepare the ingredients & rehydrate the mushrooms:
1 Prepare the ingredients & rehydrate the mushrooms:

Heat a medium 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. Turn off the heat.

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

Reserving the water, transfer the rehydrated mushrooms to a cutting board and finely chop. To the pan of cooked 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 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 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!