Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground turkey
- 4 cups chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger
- 2 cloves garlic minced
- 4 ounces ramen noodles
- 1 cup chopped spinach
- 1/2 cup shredded carrots
- 2 green onions sliced
- 1 soft-boiled egg per serving (optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add ground turkey and cook until browned, breaking it up with a spoon. Drain any excess fat.
- Stir in chicken broth, soy sauce, rice vinegar, ginger, and garlic. Bring to a simmer and cook for 5 minutes.
- Add ramen noodles and cook according to package directions, usually 3-5 minutes.
- Stir in spinach and carrots. Cook for 1-2 minutes, or until spinach is wilted and carrots are tender-crisp.
- Ladle the ramen into bowls. Top with sliced green onions and a soft-boiled egg, if desired.
Notes
- You can customize your ramen bowls with other vegetables like mushrooms, corn, or bean sprouts.
- For a spicier kick, add a dash of sriracha or red pepper flakes to the broth.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
- Diet: Low Calorie
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 1200mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg