Let’s uplevel the college dorm fav with this homemade Turkey Ramen.
Ingredients
1 tsp extra-virgin organic coconut oil
1 cup shredded carrots
4 cloves garlic, chopped
4 cups low-sodium organic chicken (or veggie) broth, hot
2 tbsp reduced-sodium soy sauce
1 tbsp red miso paste
1 tbsp + 1 tsp fresh ginger, finely chopped
2 cups cooked ramen noodles (whole-grain, if possible)
1 cup shiitake mushrooms, thinly sliced
1 cup bok choy, coarsely chopped
1 cup Napa cabbage, thinly sliced
2¼ cups turkey breast, shredded and roasted (approximately 12 oz)
1 tsp sesame oil
2 hard boiled eggs, large, cut in half
2 green onions, thinly sliced (for garnish)
Instructions
Heat coconut oil in a large skillet over medium heat.
Add carrots and garlic and cook, stirring frequently, for 1-2 minutes. Set aside.
Combine broth, soy sauce, miso paste, and ginger in a large measuring cup; whisk to blend and set aside.
Divide noodles evenly between 4 serving bowls. Top evenly with carrot mixture, mushrooms, bok choy, cabbage, and turkey.
Top evenly with broth mixture. Drizzle evenly with sesame oil.
Top each bowl with half an egg and sprinkle with green onions + serve!
Portion Fix Containers: 1 Green, 1 Red, 1 Yellow, 1 tsp
2B Mindset Plate It: Add a side salad or more veggies to make a great lunch.