Turkey Ramen | Butterball Foodservice

Ingredients

• 1 quart(s) Turkey Ramen Broth
• 1 ea. Leek, white part only, thinly sliced
• 4 oz. Fresh spinach, stems removed
• 2 tbsp. Light sesame oil
• 8 oz. Cellophane Noodles
• 1 cup(s) Carrots, matchstick size, shredded
• 4 ea. Egg, hard-cooked for 10 minutes, until yolks are soft
• Soy sauce, to taste
• 1 tsp. Sesame seeds, toasted
• 1 tsp. Black sesame seeds
• 1 tsp. Red chili flakes
• ½ cup(s) Green onions, thinly sliced
• 4 tbsp. Canola oil
• 2 ea. Carrots, washed, roughly chopped
• 2 rib(s) Celery, washed, roughly chopped
• 2 ea. Sweet onions, with skin, washed, roughly chopped
• 8 ea. Fresh garlic, chopped
• 2 in. Fresh ginger, chopped
• 2 quart(s) Turkey broth
• ½ cup(s) Mirin
• ½ cup(s) Tahini paste
• ⅔ cup(s) Miso paste
• 4 tbsp. Gochujang paste
• 6 tbsp. Yamasa soy sauce
• ½ cup(s) Hondashi (smoked, dried bonito fish)
• 1 quart(s) Water, boiled, lightly salted
• 3 tbsp. Sesame oil