Ramen Made Better

Prep:
15 min.
Cook:
20 min. - 30 min.
Serves:
4

Find out how Antoni makes the perfect Ramen recipe full of flavor and comfort.

“No, this isn’t the soup you get in real ramen shops. But I have to say, the flavor is pretty great! Store-bought miso paste and chili garlic sauce give a kick of umami. The toppings can be mixed and matched to your liking, depending on what’s fresh and available at your market. Since the broth freezes beautifully, I often make a few batches at once, which means I can enjoy ramen on weeknights.” – Antoni

Recipe tags: chicken base, easy difficulty, lunch, turkey, skillet

Ingredients

3	Garlic cloves minced
2 tbsp	sesame oil
½ lb	ground turkey (dark meat if possible)
1	carrot minced
2	scallions sliced
1 ½	minced ginger
2 tsp	chili garlic sauce
2 tbsp	Better Than Bouillon^® Organic Roasted Chicken Base
10 cup	water
¼ cup	low sodium miso paste
4	large eggs
16 oz	fresh or 10 ounces dried ramen, soba, or udon noodles
2	medium carrots, julienned
	toasted sesame oil

Directions

1

In a large Dutch oven or other wide heavy pot, heat 1 tablespoon of the sesame oil over medium heat. Add the turkey, stirring frequently and breaking up the meat with a wooden spoon, until the turkey is cooked through, about 2 minutes.
2

Transfer the turkey to a plate. Add the remaining tablespoon of sesame oil to the pot, then add the carrots and scallions. Cook over medium heat, stirring occasionally, until the carrots are tender, 2 to 3 minutes.
3

Push the vegetables aside to clear a space in the center of the pot. Add the ginger, chili garlic sauce and minced garlic to the cleared space and cook for 30 seconds, stirring constantly.
4

Stir in the turkey and any accumulated juices, add and stir the Better Than Bouillon Organic Chicken then add about ¼ cup of water. Scrape up the browned bits from the bottom of the pot, then add the remaining water, increase the heat to high, and bring just to a boil, skimming any foam from the top. Remove from the heat.
5

(The soup base can be cooled, covered, and refrigerated for up to 3 days or frozen for up to 3 months.)
6

Meanwhile, bring a medium saucepan of water to a gentle simmer. Gently lower the eggs into the water and cook for 6 minutes. Using a slotted spoon, transfer the eggs to a bowl filled with ice water. Set aside. Add the noodles to the pot of boiling water and cook according to the package instructions. Drain and set aside.
7

Heat the soup base just to a boil, then remove from the heat. Add the miso and butter and stir until the miso is fully dissolved. Cover to keep warm. Peel the eggs and cut in half. Drain the hot water from the serving bowls, then divide the noodles among them. Ladle the hot soup over the top. Top with the egg halves, a drizzle of sesame oil, and the added toppings of your choice, including more chili garlic sauce if you want a kick of heat.
8

tip: Chili garlic sauce is a spicy, tangy Asian chili paste that goes with all sorts of dishes and is a great all-purpose hot sauce. Indonesian sambal oelek is similar, but without the garlic. Sriracha is a pureed and slightly sweeter version. All of these sauces are sold in ethnic food shops and big supermarkets, and online, and you can often use them interchangeably.
9

tip: The eggs, plus a dab of butter, are the keys to the richness that makes this such a satisfying meal!

To assemble and serve: Pour boiling water into four large soup bowls to heat them. Set aside. Bring a pot of water to a boil for the noodles.

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Ramen Made Better

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