This Wild Turkey Ramen will karate chop your taste buds and the tired old ramen you ate in college.
I love ramen! When I lived outside of Houston my mom and I had a ramen place we would go to all the time. Now that I live in San Antonio the only cuisine choices are Mexican, BBQ, and burgers. Don’t get me wrong, all of these things are delicious, but I do miss some of the variety in cultures that Houston and Katy had.
Again, I’ve been getting a lot of wild turkey recipe requests, so I thought I would bring it back to my childhood with a more traditional Asian ramen bowl! Most people might think of ramen as something you have to eat in college because you’ve spent all your money on tuition, books, or beer. But making your own broth, throwing in some soft-boiled eggs, and bok choy will make you wonder why you haven’t been doing this your whole life!!
This recipe is a little more involved because of the multiple things that require cooking. However, there is enough down time that you can multitask without too much effort!
I included toppings I like for the ramen, but if you’d rather have radishes and no bean sprouts do what you want! Overall, this is just another tasty way to use your wild turkey so ENJOY!
Wild Turkey Ramen
- 2 T mirin rice wine
- 1/8 tsp light brown sugar
- 2 T low sodium soy sauce
- 1/8 tsp cayenne pepper
- 2 garlic cloves chopped finely
- 1 lb turkey breasts
- 2 tsp brown sugar
- 1 T low sodium soy sauce
- 1 T water
- 32+14.5 oz chicken broth I used a carton and a can of it
- 4 stalks green onions trimmed and cut in half
- 5 garlic cloves sliced
- 2 inch ginger peeled, sliced
- 2 thai chili
- 1/4 C low sodium soy sauce
- 1/4 C mirin
- 8 oz stir fry mushrooms trimmed and sliced
- 3 bags ramen noodles seasoning discarded or saved for something else
- 2 baby bok choy chopped into smaller pieces
- soy sauce to taste
- sesame oil to taste
- green onions finely chopped
- bean sprouts
- 5-10 soft boiled eggs cut in half; number depends on how many eggs each person wants
- chili garlic oil or sriracha
- corn I use canned sweet corn
- toasted sesame seeds
- Mix up all of the marinade ingredients and coat the turkey breasts. Let marinate for at least an hour or overnight. Flipping and tossing the bag around every once in awhile or whenever you remember, to keep the meat evenly coated.
Turkey Cooking Instructions
- Preheat oven to 325°F.
- Line a baking sheet with parchment paper. Add turkey and marinade. Tent with foil.
- Place in oven and cook for 40 minutes or until the turkey reaches 160°F.
- With 5-10 minutes left (~145°F) add your glaze to the top of the turkey and cook uncovered.
- Set aside and when ready to serve cut into slices.
Ramen Base Instructions
- In a saucepan put your stock, ginger, garlic, green onions, thai chilis, soy sauce, and mirin. Stir and cover the pot.
- Let it come to a boil (~medium high to high heat) and then lower the heat (~medium) and let it simmer for 25 minutes. Taste after and add more soy sauce if needed.
- Strain your broth (removing all ginger, garlic, green onions, and thai chilis) and add your mushrooms. Cook for an additional ~5 minutes or until the mushrooms have softened.
- While the ramen base simmers, cook your noodles according to their package instructions. DO NOT ADD THE PACKAGE SEASONING.
Steamed Greens Instructions
- Wash your bok choy and cut them in into sections.
- Place them into a bowl and drizzle with soy sauce and sesame oil. Toss to combine.
- Cover with a plate and microwave in 1 minute intervals until the bok choy is desired wilted-ness.
- Fill your bowl with your broth and noodles.
- Top with bok choy, sliced turkey, eggs, green onions, bean sprouts, and whatever else you want to add!