Sesame Ginger Turkey Ramen
A fast, savory turkey ramen soup with fresh ginger, tender spinach, nutty sesame oil, and scallions in a simple soy-seasoned broth.
Prep: 10 min · Cook: 20 min · Yield: 4 · Method: Stovetop
Ingredients
- 1 pound ground turkey
- 1 tablespoon fresh ginger
- 2 cloves garlic
- 6 cups low-sodium chicken broth
- 3 tablespoons soy sauce
- 4 packages instant ramen noodles
- 5 ounces baby spinach
- 2 teaspoons toasted sesame oil
- 4 each scallions
- 1 tablespoon neutral cooking oil
Cooking instructions
- Peel and finely grate the ginger, mince the garlic, and thinly slice the scallions, keeping the white and green portions separate. Remove the seasoning packets from the ramen and discard or reserve them for another use. (about 5 min)
- Heat the cooking oil in a large pot over medium-high heat. Add the ground turkey and the white scallion slices. Cook, breaking up the meat, until no pink remains and the turkey reaches 165°F, about 6 to 8 minutes. (about 8 min) — Medium-high heat; turkey 165°F
- Stir in the ginger and garlic and cook until fragrant, about 1 minute. (about 1 min) — Medium-high heat
- Pour in the broth and soy sauce. Bring to a boil, then reduce the heat to maintain a steady simmer. Cook for 5 minutes so the broth is well seasoned. (about 5 min) — Simmer
- Add the ramen noodles and cook according to the package directions, usually 3 to 4 minutes, stirring occasionally until tender. (about 4 min) — Simmer
- Stir in the spinach and cook until just wilted, about 1 minute. Remove the pot from the heat and stir in the sesame oil. Taste and add a little more soy sauce if needed. (about 2 min)
- Ladle the ramen into bowls and top with the reserved green scallions. Serve hot. (about 1 min)