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Turkey & Ramen Bowls

Serves: 4


  • Directions: Shred turkey with fingers. Make the ramen broth: Heat the oil in a large pot over medium heat, until shimmering. Add the garlic and ginger, and cook for a few minutes until softened. Add the soy sauce and mirin, and stir to combine. Cook for another minute. Add the stock and turkey, cover, and bring to a boil. Remove the lid, and let simmer uncovered for 5 minutes, and then add the dried mushrooms. Simmer gently for another 10 minutes, then season with salt, to taste. Make the soft-boiled eggs: Fill a pot with enough water to cover the eggs, and bring to a boil. Gently lower the eggs into the boiling water, and let simmer for 7 to 8 minutes. Meanwhile, fill a large bowl with ice water. When the times finishes, transfer the eggs to the ice bath to stop the cooking process. Wait at least 5 minutes, or until cool enough to handle, then carefully peel away the shell and slice in half, lengthwise. Set aside until ready to serve.
  • Assembly: Chop the scallions and jalapeno. Cook ramen according to package directions. Add the ramen broth mixture. Top with fresh scallions, jalapeno and soft boiled egg. Serve.


20  ounces Slow Roasted Dark Turkey #819016 or #619106
  Kosher Salt and freshly ground black pepper, to taste
2  Tbsp unsalted Butter
4  tsps Sesame Oil
4  tsps fresh Ginger, minced
2  Tbsp fresh Garlic, minced
6  Tbsp low sodium Soy Sauce
1/4  cup Mirin
8  cups Chicken Stock
2  ounces dried shitake mushrooms (or 1/2 cup fresh)
2  tsps Sea Salt, to taste
4  large eggs
1  cup scallions, sliced
4  3-ounce packs dried Ramen Noodles
  Fresh Jalapeno slices, for serving