Grab your ramen noodles, friend! Chef Jernard is about to change your life with his tasty twist on homemade ramen bowls!
Keep scrolling for details on how you can get cookin’!
Source: CLEO TV / CLEO TV
Ingredients
2 tablespoons olive oil
2 heads bok choy, leaves separated
1 portobello cap, cleaned and sliced
2 small jalapeno, divided
2 garlic cloves, roughly chopped
2 teaspoons ginger, roughly chopped
¼ cup mirin
¼ cup soy sauce
1 ½ quarts chicken stock
Kosher salt
Cracked black pepper
8 ounces ramen noodles
1 cooked turkey breast, shredded
3 soft boiled eggs, halved
Bean sprouts for garnish
3 scallions, sliced for garnish
Hoisin sauce for serving
Hot sauce for serving
Instructions
Heat the olive oil in a large wok over high heat. Add the bok choy,
portobello, one half of a jalapeno, garlic, and ginger. Toss the vegetables in
the pan and cook for roughly 4 minutes until the bok choy wilts and the
mushrooms soften.
Add the mirin, soy sauce, and chicken stock and bring up to a simmer.
Season with salt and pepper to taste. Add the noodles and cook according to
package instructions.
In the last 1-2 minutes of the noodles cooking add the shredded turkey
breast.
Serve the ramen with soft boiled eggs, half of a jalapeno, bean sprouts,
scallions, hoisin sauce, and hot sauce to your liking.
