Save to Pinterest A vibrant fusion dish combining succulent turkey, savory ramen, and crispy Brussels sprouts for a unique, comforting bowl full of flavor and texture.
I first experimented with this recipe after a holiday dinner when I had leftover turkey breast. Combining ramen with Brussels sprouts was an unexpectedly delicious twist that quickly became a family favorite. The comforting broth and crispy veggies make this dish especially satisfying on cool evenings.
Ingredients
- Turkey: 400 g (14 oz) turkey breast, thinly sliced, 1 tbsp soy sauce, 1 tbsp mirin, 1 tsp sesame oil, 1/2 tsp ground black pepper
- Brussels Sprouts: 300 g (10 oz) Brussels sprouts, trimmed and halved, 2 tbsp olive oil, 1/2 tsp sea salt, 1/4 tsp chili flakes (optional)
- Broth: 1 L (4 cups) chicken or turkey stock (low sodium), 3 tbsp white miso paste, 2 tbsp soy sauce, 1 tbsp grated ginger, 2 garlic cloves, minced, 1 tbsp rice vinegar, 1 tsp toasted sesame oil
- Noodles & Toppings: 300 g (10 oz) ramen noodles (fresh or dried), 2 soft-boiled eggs, halved, 2 scallions, thinly sliced, 1 tbsp toasted sesame seeds, nori sheets, cut into strips (optional)
Instructions
- Roast Brussels Sprouts:
- Preheat oven to 220°C (425°F). Toss Brussels sprouts with olive oil, salt, and chili flakes. Spread on a baking sheet, cut side down. Roast for 20–25 minutes until crispy and golden.
- Marinate Turkey:
- In a bowl, combine sliced turkey with soy sauce, mirin, sesame oil, and black pepper. Marinate for 10 minutes.
- Sear Turkey:
- Heat a large skillet over medium-high heat. Sear turkey slices for 2–3 minutes per side until browned and just cooked through. Remove and set aside.
- Prepare Broth:
- In a large pot, combine stock, miso paste, soy sauce, ginger, garlic, rice vinegar, and sesame oil. Bring to a simmer, whisking to dissolve miso.
- Cook Noodles:
- Cook ramen noodles according to package instructions. Drain and set aside.
- Assemble Bowls:
- Divide noodles among four bowls. Ladle hot broth over the noodles. Arrange turkey slices, crispy Brussels sprouts, and egg halves on top.
- Garnish & Serve:
- Garnish with scallions, sesame seeds, and nori strips if desired. Serve immediately.
Save to Pinterest We shared hearty bowls of this turkey ramen around the dinner table, laughing about childhood memories and celebrating creative cooking. The crispy Brussels sprouts were an instant hit with everyone.
Pairings & Variations
Try pairing this dish with crisp Riesling or green tea. For extra heat, drizzle with chili oil or increase chili flakes in the broth. Swap turkey for chicken or tofu for a different flavor profile.
Required Tools
To make this recipe, you will need a large pot, skillet, baking sheet, whisk, knife, and cutting board.
Allergen & Nutrition Info
Contains soy (soy sauce, miso), eggs, gluten (ramen noodles). Each serving: 540 calories, 18 g total fat, 58 g carbohydrates, 37 g protein.
Save to Pinterest This fusion ramen always delivers a rich and satisfying meal with minimal cleanup. Enjoy it piping hot for the best texture and taste.
Common Recipe Questions
- → How do I get the Brussels sprouts crispy?
Roast Brussels sprouts cut side down at a high temperature (220°C/425°F) with olive oil and salt until golden and crispy, about 20–25 minutes.
- → Can I substitute the turkey with another protein?
Yes, chicken or tofu can be used instead of turkey for a different but equally satisfying protein option.
- → What kind of broth is used in this dish?
The broth is a savory mix of chicken or turkey stock blended with white miso paste, soy sauce, grated ginger, garlic, rice vinegar, and toasted sesame oil.
- → How should the ramen noodles be cooked?
Cook the ramen noodles according to package instructions, drain well, and serve immediately for best texture.
- → Are there recommended garnishes to enhance the dish?
Soft-boiled eggs, scallions, toasted sesame seeds, and nori strips add texture and extra flavor layers to the bowl.