In collaboration with Butterball®.
By Chef Joe Urban – School Food Rocks
Turkey Ramen Bowl
Yield
50
kikkoman products used:
About this recipe
ingredients
6 lbs. 4 oz Butterball Turkey Tenderloin Medallions
25 large Eggs, cooked, hard boiled
1 lbs. 9 oz Spinach, raw
1 lbs. 9 oz Mushrooms, white, raw
50 Noodles, Ramen, Whole grain
3 lbs, 2 oz Carrots, raw
Ramen Broth:
1/2 c 1 tsp Kikkoman® Sesame Oil
1/2 c 1 tsp Garlic, raw
1/2 c 1 tsp Ginger root, raw
9 lbs. 6 oz Chicken broth, LS
1 c 2 tsp Kikkoman® Less Sodium Soy Sauce
1 c 2 tsp Kikkoman® Sushi Sauce
3 lbs. 2 oz Water
nutrition facts
directions
For the Ramen Broth:
- Heat oil on medium heat in a tilt skillet or stove top.
- Add garlic and ginger and sauté for one minute, not brown.
- Add chicken broth, soy sauce, and sushi sauce and whisk. Reduce heat and simmer for 7-10 minutes.
For the Bowl:
- Heat Turkey medallions in steamer for 10-12 minutes.
- Slice eggs in halves and hold in cooler.
- Sauté spinach until slightly wilted, slice and sauté mushrooms.
- Cook noodles in boiling water for five minutes and drain.
- Assemble the noodle bowl as follows:
- Place 1/2 cup of ramen noodles in bowl
- Add 4 oz of ramen broth
- Add 3 oz. of Turkey Medallions, 1/2 of egg, 1/2 oz. of mushrooms, 1/2 oz. of spinach, and 1 oz. of shredded carrots to bowl
** Optional Toppings: Kimchi, green onions
nutrition facts
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