November 20, 2018
Cube the squash and saute it on high to brown on all sides. Then cook the cranberries with some jalapeno and a little honey. This was so good! The cranberry mixture with the bitter, sour, spicy, sweet combo is so great in a ramen bowl. The stock was store bought turkey bone broth that I added some sesame oil and soy sauce to. I was able to get these fresh ramen noodles at my local Asian market!
- 1 quart Turkey bone broth
- 2 tablespoons Soy Sauce
- 1 tablespoon Sesame Oil
- 1 tablespoon Rice Vinegar
- 2 cups cubed squash
- 1 cup Cranberries
- 1 Jalapeno diced
- 1 tablespoon Honey
- 10 brussels sprouts quartered
- 1 cup shredded turkey leg
- 10 ounces fresh ramen noodles
- Makes 2 or 3 bowls.
- Bring the stock to a simmer with the sesame oil, soy sauce, and rice vinegar.
- Saute the squash in a little oil to brown on all sides.
- Saute the brussels sprouts in a little oil to brown on all sides.
- Saute the cranberries and jalapenos in a little oil until they soften. Add the honey and stir to combine.
- Cook the noodles.
- Build the bowls with the noodles first, then the brussels sprouts, then the turkey, then the squash. Pour in the stock and top with a spoonful of cranberries in the center. Serve.