Sesame Turkey Ramen Bowl

Ingredients

• Ground turkey

  Poultry food products, raw

  8 oz or 228g

• Ramen noodle soup

  Any flavor, dry

  2 package or 170g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Fish sauce

  Ready-to-serve

  2 tsp or 12g

• Mushrooms

  Enoki, raw

  100g

• Cabbage

  Chinese (pak-choi), raw

  3 cup, shredded or 210g

• Sesame seeds

  Seeds, whole, dried

  2 tbsp or 18g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Garlic

  Raw

  1 tbsp or 9g

• Radishes

  Raw

  ½ cup slices or 58g

• Ginger root

  Raw

  1 tbsp or 6g

• Chicken broth

  Soup, canned, ready-to-serve

  2 cup or 480g

Directions

1. Peel ginger using a spoon's edge to easily navigate around the knobbly bits. Wash and dry all produce. Peel and grate 1 tbsp ginger. Mince the garlic. Trim 1 inch off the root end of the enoki mushrooms. Thinly slice the scallions and radishes into matchsticks. Cut the bok choy into 1-inch pieces.
2. Heat a large pot over medium heat. Add 1 tbsp oil, then garlic, ginger, bok choy, and half the mushrooms. Cook, stirring occasionally, until mushrooms are tender, about 2-3 minutes. Add 4 cups water, broth, soy sauce, and fish sauce. Cover and bring to a boil over high heat.
3. In a separate pan, heat 1 tbsp oil over medium-high heat. Add turkey, breaking it into smaller pieces. Cook until no pink remains, about 4-5 minutes. Sprinkle sesame seeds over the turkey and toast for 1-2 minutes. Remove from heat and set aside.
4. Add ramen noodles and remaining mushrooms to the boiling broth. Cook, stirring gently, until mushrooms are tender and noodles separate, about 2-3 minutes.
5. Divide ramen between bowls. Top with sesame turkey, radish matchsticks, and scallions. Serve immediately.