Turkey Ramen Noodle Soup with Brussels Sprouts
Turkey Ramen Noodle Soup with Brussels Sprouts requires roughly 20 minutes from start to finish. This recipe serves 6 and costs $2.3 per serving. This soup has 242 calories, 24g of protein, and 7g of fat per serving. 18 people found this recipe to be flavorful and satisfying. Winter will be even more special with this recipe. If you have mint leaves, ramen, turkey broth, and a few other ingredients on hand, you can make it. It is brought to you by Life Made Sweeter. This recipe is typical of Japanese cuisine. It is a good option if you're following a dairy free diet. All things considered, we decided this recipe deserves a spoonacular score of 87%. This score is great. Red Curry Ramen Noodle Soup with Turkey and Butternut Squash, Vegetarian Ramen Bowl with Spicy Brussels Sprouts, and 30 Minute Chicken Ramen with Miso Roasted Brussels Sprouts + Ginger Butter are very similar to this recipe.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
* 2 small boneless turkey breast or chicken breast (cooked)
1//2 cup roasted broccoli
1 pound roasted Brussels Sprouts
½ cup of roasted diced carrots
2 soft boiled eggs
1 Tablespoon fresh ginger, minced
3 cloves of garlic, minced
juice from 1 lime
juice from 2 limes
½ - 1 cup of kale, washed and roughly chopped
Handful cilantro, Thai basil or mint leaves
¼ cup sliced shitake mushrooms
1 (3 ounce) package dried ramen noodles (discard the seasoning packets) or fresh Japanese ramen
Sea salt to taste
2 tablespoons Thai red curry paste
5 cups homemade turkey broth - can substitute with low-sodium chicken broth or vegetable broth
Equipment:
pot
bowl
Cooking instruction summary:
In a large pot, bring the broth, red curry paste, garlic and ginger to a boil on medium-high heat.Toss in dried or fresh ramen noodles. Bring the pot to a boil and allow to simmer for 3 minutes. Stir occasionally. Toss in the kale and allow to wilt for about a minute. Add the roasted carrots, brussels sprouts, broccoli, shitake mushrooms and/or any other vegetables you have leftover.Add cilantro and lime juice. Season with salt and pepper to taste.Divide into bowls and top with soft boiled eggs.
Step by step:
1. In a large pot, bring the broth, red curry paste, garlic and ginger to a boil on medium-high heat.Toss in dried or fresh ramen noodles. Bring the pot to a boil and allow to simmer for 3 minutes. Stir occasionally. Toss in the kale and allow to wilt for about a minute.
2. Add the roasted carrots, brussels sprouts, broccoli, shitake mushrooms and/or any other vegetables you have leftover.
3. Add cilantro and lime juice. Season with salt and pepper to taste.Divide into bowls and top with soft boiled eggs.
Nutrition Information:
covered percent of daily need
