Recipes /

Turkey Ramen Bowl

Serves 50

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

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

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:
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