Turkey & Ramen Bowls

Ingredients
20 ounces JENNIE-O® L’Attitudes New World Shredded Turkey
Kosher salt and freshly ground black pepper, to taste
¼ cup unsalted butter
2 tablespoons + 2 teaspoons sesame oil
2 tablespoons + 2 teaspoons fresh ginger, minced
¼ cup fresh garlic, minced
¾ cup low sodium soy sauce
½ cup mirin
16 cups chicken stock
4 ounces dried shitake mushrooms (or ½ cup fresh)
6 teaspoons sea salt, as needed, to taste
10 large eggs
2 cups scallions, sliced

Instructions

1. Make the ramen broth: Heat the oil in a large pot over medium heat, until shimmering. 
2. Add the garlic and ginger, and cook for a few minutes until softened. 
3. Add the soy sauce and mirin, and stir to combine. 
4. Cook for another minute. Add the stock and shredded turkey, cover, and bring to a boil. 
5. Remove the lid, and let simmer uncovered for 5 minutes, and then add the dried mushrooms. 
6. Simmer gently for another 10 minutes, then season with salt, to taste. 
7. Make the soft-boiled eggs: Fill a pot with enough water to cover the eggs, and bring to a boil. 
8. Gently lower the eggs into the boiling water, and let simmer for 7 to 8 minutes. 
9. Meanwhile, fill a large bowl with ice water. 
10. When the time finishes, transfer the eggs to the ice bath to stop the cooking process. Wait at least 5 minutes, or until cool enough to handle, then carefully peel away the shell and slice in half, lengthwise. Set aside until ready to serve. 
11. Assembly: Chop the scallions and jalapeno. 
12. Cook ramen according to package directions. 
13. Add the ramen broth mixture. 
14. Top with fresh scallions, jalapeno and soft boiled egg. 

​Recipe and photo courtesy of Jennie-O