1. Heat oil on medium heat in a tilt skillet or stove top.
2. Mince garlic and ginger and saute for one minute, not brown.
3. Add chicken broth and miso, whisk until miso is dissolved. Reduce heat and simmer for 7-10 minutes.
4. Heat Turkey medallions in steamer for 10-12 minutes.
5. Saute spinach until slightly wilted, slice and saute mushrooms.
6. Cook noodles in boiling water for 4 1/2 minutes and drain.
7. Assemble the noodle bowl as follows:
   1. Place 1 cup of ramen noodles in bowl
   2. Add 4 oz of Ramen Broth
   3. Add 3 oz. of Turkey Medallions, 1/2 oz. of mushrooms, 1/2 oz. of spinach, and 1 oz. of shredded carrots to bowl.

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.