A comforting bowl of turkey, ramen, and crispy Brussels sprouts with a rich, savory broth.
# What You'll Need:
→ Turkey
01 - 14 oz turkey breast, thinly sliced
02 - 1 tbsp soy sauce
03 - 1 tbsp mirin
04 - 1 tsp sesame oil
05 - 1/2 tsp ground black pepper
→ Brussels Sprouts
06 - 10 oz Brussels sprouts, trimmed and halved
07 - 2 tbsp olive oil
08 - 1/2 tsp sea salt
09 - 1/4 tsp chili flakes (optional)
→ Broth
10 - 4 cups chicken or turkey stock, low sodium
11 - 3 tbsp white miso paste
12 - 2 tbsp soy sauce
13 - 1 tbsp grated ginger
14 - 2 garlic cloves, minced
15 - 1 tbsp rice vinegar
16 - 1 tsp toasted sesame oil
→ Noodles & Toppings
17 - 10 oz ramen noodles, fresh or dried
18 - 2 soft-boiled eggs, halved
19 - 2 scallions, thinly sliced
20 - 1 tbsp toasted sesame seeds
21 - Nori sheets, cut into strips (optional)
# Directions:
01 - Preheat oven to 425°F. Toss Brussels sprouts with olive oil, sea salt, and chili flakes. Spread on a baking sheet cut side down and roast for 20 to 25 minutes until crispy and golden brown.
02 - Combine turkey slices with soy sauce, mirin, sesame oil, and ground black pepper in a bowl. Marinate for 10 minutes.
03 - Heat a large skillet over medium-high heat. Sear marinated turkey slices for 2 to 3 minutes per side until browned and cooked through. Remove and set aside.
04 - In a large pot, combine stock, white miso paste, soy sauce, grated ginger, minced garlic, rice vinegar, and toasted sesame oil. Bring to a simmer, whisking until miso is fully dissolved.
05 - Cook ramen noodles according to package instructions. Drain and set aside.
06 - Divide noodles evenly among four bowls. Ladle hot broth over noodles. Top with seared turkey slices, roasted Brussels sprouts, and halved soft-boiled eggs.
07 - Finish with sliced scallions, toasted sesame seeds, and nori strips if desired. Serve immediately.
