Holiday leftovers don’t have to be boring. Try this mouthwatering Turkey Ramen Soup recipe to switch it up and satisfy your cravings for something different!
Tony’s Turkey Ramen Soup
Ingredients
- 1-quart Salt-free or Reduced-sodium Turkey Broth (or Broth of Choice)
- Tony’s BOLD Seasoning, to Taste
- 8 Ounces Ramen Noodles, Boiled
- 2 Cups Shredded or Cubed Leftover Turkey
- Baby Bok Choy, Sliced
- 2 Scallions, Sliced
- 2 6-minute Boiled Eggs
- 2 Cups Roasted Shiitake and Maitake Mushrooms (or Your Choice of Mushrooms)
- Sesame Seeds (Garnish, Optional)
- Shredded Nori (Garnish, Optional)
Instructions
- In a medium saucepan, bring broth and Tony’s BOLD Seasoning to boil.
- In a cast iron skillet, char the bok choy and mushrooms (optional).
- In ramen bowls, assemble soup by placing ramen noodles, turkey, and bok choy in bowl.
- Add hot broth.
- Top to taste with scallions, egg, and mushrooms.
- Garnish with sesame seeds and nori if desired.
