Turkey Miso Ramen
- 4 Servings
- 10 mins Prep Time
- 1 hr 45 mins Total Time
- 1 Breast Roast with Gravy
- 2 teaspoons brown or red miso paste
- 2 teaspoons honey
- 6 cups chicken broth
- gravy packet
- 1 tablespoon soy sauce
- 2 large eggs, hard-boiled
- 1 10-ounce package fresh ramen noodles or 3 3-ounce packages dried ramen noodles
- 1/2 cup green onions, thinly sliced
|Serving Size||1 1/2 cups soup and 2 slices turkey|
|Amount Per Serving|
|Calories from Fat|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 2g||10%|
|Trans Fat 0g|
|Total Carbohydrates 53g||19%|
|Dietary Fiber 0g|
Vitamin D 6%
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly.|
Step 1Preheat the oven to 350°F.
Step 2In a small bowl, combine the miso and honey to make a thick paste.
Step 3Place turkey on a roasting rack in a roasting pan and rub the surface with the miso mixture, using just enough to coat it.
Step 4Roast the turkey according to package instructions, until an instant-read thermometer registers 165° F when inserted into the thickest part of the breast. Cover the breast loosely with aluminum foil if necessary to prevent overbrowning.
Step 5Let roast rest 15 minutes, then slice 8 thin slices for the soup.
Step 6Whisk together the chicken broth, gravy, miso and soy sauce in a saucepan. Heat gently over medium-low heat until very hot.
Step 7Cook noodles in a large pot of boiling water according to package directions until al dente; drain.
Step 8Divide noodles among bowls. Top each bowl with 2 overlapping slices of turkey, placing it off to one side. Ladle broth over turkey and noodles.
Step 9Cut the eggs in half lengthwise and place a half, yolk side up, on top of noodles in each bowl.
Step 10Garnish each bowl with a pile of green onions.
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