Entrées
Seared Turkey Steak with Chef Vo
Turkey Ramen
1
bowl
Serving Size
1
hr.
Prep Time
2
hrs.
Total Time
This turkey ramen bowl is an easy way to satisfy appetites for bold flavors. Served in a rich, aromatic turkey broth with a spicy kick of gochujang, it makes for a tasty entrée on any menu or a perfectly portable delivery option.
Ingredients
Turkey Ramen
Yield: 4 bowls
20 ea.
1 quart(s)
Turkey Ramen Broth
1 ea.
Leek, white part only, thinly sliced
4 oz.
Fresh spinach, stems removed
2 tbsp.
Light sesame oil
8 oz.
Cellophane Noodles
1 cup(s)
Carrots, matchstick size, shredded
4 ea.
Egg, hard-cooked for 10 minutes, until yolks are soft
―
Soy sauce, to taste
1 tsp.
Sesame seeds, toasted
1 tsp.
Black sesame seeds
1 tsp.
Red chili flakes
½ cup(s)
Green onions, thinly sliced
Directions
- 1. Place the turkey meatballs into a saucepan and cover with the Turkey Ramen Broth. Bring to a simmer and heat to an internal temperature of 160°F.
- 2. Sauté the leeks and spinach in sesame oil for 30 seconds.
- 3. Divide the Cellophane Noodles equally among 4 bowls.
- 4. Divide the mound of sautéed leeks and spinach on the noodles at the 2 o’clock position.
- 5. Divide the matchstick carrots equally into 4 portions and mound at the 4 o’clock position.
- 6. Arrange each hard-cooked egg (cut in half) at the 6 o’clock position.
- 7. Arrange 5 turkey meatballs over the noodles on the left side of each bowl.
- 8. Adjust the seasoning of the hot Turkey Ramen Broth with soy sauce. Bring to a boil.
- 9. Pour equal amounts of broth over each bowl of noodles.
- 10. Sprinkle equally with sesame seeds, red chili flakes and green onions.
Ingredients
Turkey Ramen Broth
Yield: 2 quarts
4 tbsp.
Canola oil
2 ea.
Carrots, washed, roughly chopped
2 rib(s)
Celery, washed, roughly chopped
2 ea.
Sweet onions, with skin, washed, roughly chopped
8 ea.
Fresh garlic, chopped
2 in.
Fresh ginger, chopped
2 quart(s)
Turkey broth
½ cup(s)
Mirin
½ cup(s)
Tahini paste
⅔ cup(s)
Miso paste
4 tbsp.
Gochujang paste
6 tbsp.
Yamasa soy sauce
½ cup(s)
Hondashi (smoked, dried bonito fish)
Directions
- 1. In a 4- to 6-quart saucepan, heat the oil over medium-high heat. Sauté the carrots, celery, onions, garlic and ginger to a golden brown.
- 2. Add the turkey broth and the remaining ingredients. Bring to a boil, simmer for 45 minutes and strain the broth.
- 3. Store the broth in a container with a lid. Date and refrigerate the container.
Ingredients
Cellophane Noodles
Yield: 8 oz.
8 oz.
Cellophane Noodles
1 quart(s)
Water, boiled, lightly salted
3 tbsp.
Sesame oil
Directions
- 1. Remove the Cellophane Noodles from the packaging and place in a bowl large enough to hold the Cellophane Noodles and 1 quart of boiling water.
- 2. Pour the boiling water over the noodles. Let stand for 10 minutes, then drain well.
- 3. When the noodles are totally drained, place them into a bowl and toss with the sesame oil. Blend well.
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