This super simple recipe elevates college-dorm ramen noodles into a nourishing bowl of soup that has some seriously delicious flavor. Plus, it’s a great use for leftover turkey!
- 1 tsp. extra-virgin organic coconut oil
- 1 cup shredded carrots
- 4 cloves garlic, chopped
- 4 cups low-sodium organic chicken (or vegetable) 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 (approx. 12 oz.)
- 1 tsp. sesame oil
- 2 hard-boiled large eggs, cut in half
- 2 green onions, thinly sliced (for garnish; optional)
- Heat coconut oil in large skillet over medium heat.
- Add carrots and garlic; cook, stirring frequently, for 1 to 2 minutes. Set aside.
- Combine broth, soy sauce, miso paste, and ginger in a large measuring cup; whisk to blend. 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 (if desired); serve immediately.