Steamed Chicken & Turnip Noodle Ramen
Serves: up to 4 | Cooking time: 35 minutes
Developed by Brooklyn Supper, exclusively for Farmer Focus!
“A restorative, vegetable-forward steamed chicken and turnip noodle ramen recipe featuring tender spiralized ramen noodles and a host of winter vegetables served in a rich ramen broth topped with juicy, flavorful steamed chicken breasts.”
INGREDIENTS
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2 Farmer Focus Boneless Skinless Chicken Breasts (about 1 pound)
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2-inch section ginger, peeled and minced
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6 cloves garlic, peeled and minced, divided
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4 green onions
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1/2 cup soy sauce* (for Whole30 modifications, see notes)
*For Whole30 compliance, sub 1 cup coconut aminos in place of soy sauce and mirin. Salt broth to taste. -
1/2 cup mirin* (for Whole30 modifications, see notes)
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1/4 cup rice wine vinegar
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1 quart homemade or low sodium chicken broth
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1 large turnip, ends trimmed
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4 tablespoons heat-tolerant, neutral cooking oil
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2 cups shiitake mushroom caps, sliced
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1 small bok choy, end trimmed
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2 carrots, scrubbed and julienned
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2 radishes, sliced thin (I used watermelon radishes)
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1 red chili, sliced thin
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