Zucchini Noodle and Turkey Ramen

A warm and satisfying bowl of your favorite restaurant soup can be made at home in less than 30 minutes – and you can keep your lifestyle goals on track because noodles are replaced with spiralized fresh zucchini.

Ingredients

• 6 cups sodium-reduced chicken broth
• 2 tbsp miso paste
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 2 tsp minced fresh ginger
• 2 cloves garlic, minced
• 4 cups spiralized zucchini noodles
• 4 eggs, soft-boiled, peeled and halved
• 1 cup baby spinach
• 1/2 cup carrot matchsticks
• 1/2 cup bean sprouts
• 8 oz Kentucky Legend Quarter Sliced Turkey
• 4 sheets toasted nori, quartered
• 1/2 cup sliced green onion
• 2 tbsp toasted sesame seeds

Directions

1. In saucepan set over medium-high heat, combine broth, miso paste, soy sauce, sesame oil, ginger and garlic; cook until steaming. Simmer for about 5 minutes or until flavorful.
2. Divide zucchini noodles evenly among 4 large deep bowls. Add eggs, spinach, carrots and bean sprouts; top with broth. Divide turkey and nori among bowls. Garnish with green onion and sesame seeds.

Tip: Zucchini noodles can be purchased in the refrigerated section of the produce department or can be made at home with a spiralizer.