Ramen is one of those recipes that can take hours or even days to make, but my Springtime Ground Turkey Miso Ramen is a quick and easy spring alternative that tastes delicious.
Spring is one of those seasons that still has rain and some cooler days, and this ramen recipe is perfect for lunch or dinner when you are craving a bowl of something comforting. I lightened up the recipe by using ground turkey instead of pork, like classic ramen, and it tastes divine, especially with a few additional ingredients; like peas and fresh herbs. Ramen noodles, either fresh or dried, thicken the broth naturally and a big dollop of yellow miso adds umami in all the right places.
A big bowl at the end of the day, or on the weekends for brunch is a nice touch when the weather is just a little bit cooler than expected. It’s a quick fix meal for the ramen lovers in your life.
1 small white onion, diced
1 teaspoon onion powder
1 teaspoon dried thyme
1/2 teaspoon black pepper
1 pound ground turkey, dark meat preferably
14 ounces chicken broth
1/2 cup yellow miso
1 chicken bouillon cube
1 cup fresh or frozen peas
12 ounces fresh or dried ramen noodles
1/2 cup fresh cilantro, roughly chopped
oil for cooking
- In a large pot, add 1 tablespoon oil and place over medium heat. Add onion and stir. Sauté for 3 minutes and add onion powder, thyme and 1/4 teaspoon black pepper.
- Add turkey and stir, breaking it apart while cooking. After 4 minutes, add broth and miso, stir. Cook for 2 minutes, then add bouillon cube and 2 cups hot water, stir.
- Add peas and ramen noodles and cook for 4 minutes if noodles are fresh, or 6 minutes if dried. Remove from heat and add cilantro.
- Ladle into bowls. Enjoy!