1. Heat oil on medium heat in a tilt skillet or stove top.
2. Add garlic and ginger and saute for one minute, not brown.
3. Add chicken broth, soy sauce, and sushi sauce and whisk. Reduce heat and simmer for 7-10 minutes.
4. Heat Turkey medallions in steamer for 10-12 minutes.
5. Slice eggs in halves and hold in cooler.
6. Saute spinach until slightly wilted, slice and saute mushrooms.
7. Cook noodles in boiling water for five minutes and drain.
8. Assemble the noodle bowl as follows:
   a. Place 1/2 cup of ramen noodles in bowl
   b. Add 4 oz of Ramen Broth
   c. Add 3 oz. of Turkey Medallions, 1/2 of egg, 1/2 oz. of mushrooms, 1/2 oz. of spinach, and 1 oz. of shredded carrots to bowl.
   ** Optional Toppings: Kimchi, green onions

CCP: Record time and internal temperature of completed recipe on daily log.
Place product in warming cabinet until served. Ensure that hot food is held at a temperature above 140° F.
CORRECTIVE ACTION HOT FOOD All cooked food items being held for service that drop below 140 degrees must be removed from service until such time as they are reheated to 165 degrees. Any food not eaten after reheating must be discarded.
Maximum holding time is two (2) hours. Discard product after maximum holding time is reached. Do not reheat product.
Record time and internal temperature of completed recipe on daily log.