Sesame Turkey Ramen Bowl

Ingredients

• Ground turkey

  raw

  8 oz or 228g

• Ramen noodles

  dry, any flavor, reduced fat, reduced sodium

  4 oz, dry or 113g

• Tamari soy sauce

  2 tbsp or 36g

• Fish sauce

  2 tsp or 12g

• Enoki mushrooms

  raw

  1 cup whole or 64g

• Bok choy

  raw

  3 cup, shredded or 210g

• Sesame seeds

  whole, dried

  2 tbsp or 18g

• Scallions

  raw

  2 medium or 30g

• Garlic

  raw

  2 cloves, minced or 6g

• Radishes

  raw

  ½ cup slices or 58g

• Ginger root

  raw

  1 tbsp or 6g

• Chicken broth

  canned, reduced sodium

  4 cup or 960g

• Canola oil

  1 tbsp or 14g

• Salt

  table

  1 dash or 0.4g

• Black pepper

  ground

  1 dash or 0.1g

Directions

1. Peel and grate or mince the 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 half of the oil, then the garlic, ginger, bok choy, and half the mushrooms. Cook, stirring occasionally, until the mushrooms are tender, about 2-3 minutes. Add broth, soy sauce, and fish sauce. Cover and bring to a boil over high heat.
3. In a separate pan, heat the remaining oil over medium-high heat. Add the 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 the mushrooms are tender and the noodles separate, about 2-3 minutes.
5. Divide the ramen between bowls. Top with sesame turkey, radishes, and scallions. Serve immediately.