BOLD Creole Seasoning 
Injected Fried Oyster Sliders with Remoulade & “Mardi Slaw” 3 Ways
Turn up the flavor with these Injected Fried Oyster Sliders with Remoulade and “Mardi Slaw” by…
Get RecipeHoliday leftovers don’t have to be boring. Try this mouthwatering Turkey Ramen Soup recipe to switch it up and satisfy your cravings for something different!
Ingredients
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1-quart Salt-free or Reduced-sodium Turkey Broth (or Broth of Choice)
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Tony’s BOLD Seasoning, to Taste
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8 Ounces Ramen Noodles, Boiled
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2 Cups Shredded or Cubed Leftover Turkey
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Baby Bok Choy, Sliced
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2 Scallions, Sliced
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2 6-minute Boiled Eggs
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2 Cups Roasted Shiitake and Maitake Mushrooms (or Your Choice of Mushrooms)
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Sesame Seeds (Garnish, Optional)
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Shredded Nori (Garnish, Optional)
- Clear
Directions
- In a medium saucepan, bring broth and Tony’s BOLD Seasoning to boil.
- In a cast iron skillet, char the bok choy and mushrooms (optional).
- In ramen bowls, assemble soup by placing ramen noodles, turkey, and bok choy in bowl.
- Add hot broth.
- Top to taste with scallions, egg, and mushrooms.
- Garnish with sesame seeds and nori if desired.
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