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About this recipe

In collaboration with Butterball®.
By Chef Joe Urban – School Food Rocks

 

ingredients

50 Noodles, Ramen, Whole grain

25 large Egg, cooked, hard boiled

1 lbs. 9 oz Mushrooms, white, raw

1 lbs. 9 oz Spinach, raw

Butterball Turkey, Tenderloin Medallions 6 lbs. 4 oz

Carrots, raw 3 lbs, 2 oz

Ramen Broth:

9 lbs. 6 oz Chicken broth, LS

3 lbs. 2 oz Water

1 c 2 tsp Kikkoman® Less Sodium Soy Sauce

1 c 2 tsp Kikkoman® Sushi Sauce

1/2 c 1 tsp Garlic, raw

1/2 c 1 tsp Ginger root, raw

1/2 c 1 tsp Kikkoman® Sesame Oil

 

nutrition facts

directions

For the Ramen Broth:

  1. Heat oil on medium heat in a tilt skillet or stove top
  2. Add garlic and ginger and sauté for one minute, not brown
  3. Add chicken broth, soy sauce, and sushi sauce and whisk. Reduce heat and simmer for 7-10 minutes

For the Bowl:

  1. Heat Turkey medallions in steamer for 10-12 minutes
  2. Slice eggs in halves and hold in cooler
  3. Sauté spinach until slightly wilted, slice and sauté mushrooms
  4. Cook noodles in boiling water for five minutes and drain.
  5. Assemble the noodle bowl as follows:
    1. Place 1/2 cup of ramen noodles in bowl
    2. Add 4 oz of ramen broth
    3. 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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Food recipe

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE

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