Caramelized Onion & Turkey Ramen
Don’t toss your leftover turkey unless you’re tossing it into this delicious dish. This Ramen combines organic chicken broth, garlic and ramen noodles to bring new life to boooring leftovers.
- 2 2 tbsp tbsp ghee, olive oil or sesame oil
- 0.5 0.5 medium yellow onion thinly sliced
- 2 2 whole eggs
- 2 2 cup cup Pacific Foods® Organic Chicken Broth
- 6 6 cloves cloves garlic peeled
- 6 6 ounce ounce dry gluten-free ramen noodles
- 4 4 ounce ounce leftover roasted turkey
- 2 2 tbsp tbsp miso paste
- 2 2 tbsp tbsp gluten-free soy sauce
- 1 1 scallion thinly sliced
- 4 4 sage leaves optional
- 2 2 tsp tsp chili paste or hot sauce optional
- 1 1 tsp tsp sesame seeds optional
- 1 1 tbsp tbsp toasted sesame oil optional
- lime wedges to garnish
Make the caramelized onions: warm the ghee, olive oil, or sesame oil in a large skillet over low-medium heat. Add the sliced onions and a pinch of salt. Cook, stirring frequently, until golden and caramelized, about 12 minutes.
Meanwhile, make the soft-boiled eggs: Bring 4 cups of water to boil in a medium saucepan. Gently drop in the eggs, and cook for 7 minutes. Remove from heat, drain the hot water, and transfer eggs to a bowl of ice water. Set aside.
Rinse the saucepan and add the Pacific Foods® Organic Chicken Broth. Cover, and bring to a simmer.
Push the onions to the side of the skillet, and add the whole garlic cloves. Saute for about 6 minutes, stirring occasionally to keep from burning. Once golden, remove from heat.
Remove eggs from ice water, and gently tap on a hard surface to crack the shell. Peel and discard the shell.
In 2 large soup bowls, divide caramelized onions, garlic cloves, soft-boiled eggs, ramen noodles, turkey, miso paste, soy sauce, and scallions.
Divide hot broth among each bowl, stir gently, and let sit for 3-4 minutes, or until noodles are tender. Garnish with sesame seeds, toasted sesame oil, or any other desired toppings.
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