Turkey Miso Ramen

Ingredients

1 Breast Roast with Gravy
2 teaspoons brown or red miso paste
2 teaspoons honey
6 cups chicken broth
gravy packet
1 tablespoon soy sauce
2 large eggs, hard-boiled
1 10-ounce package fresh ramen noodles or 3 3-ounce packages dried ramen noodles
1/2 cup green onions, thinly sliced

Serving Size	1 1/2 cups soup and 2 slices turkey
Amount Per Serving
Calories	540
Calories from Fat
% Daily Value*
Total Fat 8g	10%
Saturated Fat 2g	10%
Trans Fat 0g
Cholesterol 220mg	73%
Sodium 3310mg	144%
Total Carbohydrates 53g	19%
Dietary Fiber 0g
Sugars 8g
Protein 61g
Vitamin D 6% Calcium 4% Iron 30% Potassium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly.

Step 1

Preheat the oven to 350° F.
Step 2

In a small bowl, combine the miso and honey to make a thick paste.
Step 3

Place turkey on a roasting rack in a roasting pan and rub the surface with the miso mixture, using just enough to coat it.
Step 4

Roast the turkey according to package instructions, until an instant-read thermometer registers 165° F when inserted into the thickest part of the breast. Cover the breast loosely with aluminum foil if necessary to prevent overbrowning.
Step 5

Let roast rest 15 minutes, then slice 8 thin slices for the soup.
Step 6

Whisk together the chicken broth, gravy, miso and soy sauce in a saucepan. Heat gently over medium-low heat until very hot.
Step 7

Cook noodles in a large pot of boiling water according to package directions until al dente; drain.
Step 8

Divide noodles among bowls. Top each bowl with 2 overlapping slices of turkey, placing it off to one side. Ladle broth over turkey and noodles.
Step 9

Cut the eggs in half lengthwise and place a half, yolk side up, on top of noodles in each bowl.
Step 10

Garnish each bowl with a pile of green onions.

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