# The Ingredients You'll Need:
→ Turkey
01 - 14 oz turkey breast, thinly sliced
02 - 1 tbsp soy sauce
03 - 1 tbsp mirin
04 - 1 tsp sesame oil
05 - 1/2 tsp ground black pepper
→ Brussels Sprouts
06 - 10 oz Brussels sprouts, trimmed and halved
07 - 2 tbsp olive oil
08 - 1/2 tsp sea salt
09 - 1/4 tsp chili flakes (optional)
→ Broth
10 - 4 cups low sodium chicken or turkey stock
11 - 3 tbsp white miso paste
12 - 2 tbsp soy sauce
13 - 1 tbsp grated ginger
14 - 2 garlic cloves, minced
15 - 1 tbsp rice vinegar
16 - 1 tsp toasted sesame oil
→ Noodles & Toppings
17 - 10 oz ramen noodles (fresh or dried)
18 - 2 soft-boiled eggs, halved
19 - 2 scallions, thinly sliced
20 - 1 tbsp toasted sesame seeds
21 - Nori sheets, cut into strips (optional)
# Step-by-Step Instructions:
01 - Preheat oven to 425°F. Toss Brussels sprouts with olive oil, sea salt, and chili flakes. Spread cut side down on a baking sheet and roast for 20–25 minutes until crispy and golden.
02 - Combine sliced turkey with soy sauce, mirin, sesame oil, and black pepper in a bowl. Let marinate for 10 minutes.
03 - Heat a large skillet over medium-high heat. Sear marinated turkey slices for 2–3 minutes per side until browned and cooked through. Remove and set aside.
04 - In a large pot, combine stock, miso paste, soy sauce, grated ginger, minced garlic, rice vinegar, and toasted sesame oil. Bring to a simmer, whisking to dissolve the miso paste.
05 - Prepare ramen noodles according to package instructions. Drain and keep aside.
06 - Divide noodles evenly into four bowls. Ladle hot broth over noodles. Top with seared turkey, roasted Brussels sprouts, and soft-boiled egg halves.
07 - Finish each bowl with sliced scallions, toasted sesame seeds, and nori strips if using. Serve immediately.
