Spicy Sesame Turkey Tantanmen Ramen

This quick tantanmen pairs a mellow sesame broth with garlicky turkey, springy ramen, and crisp-tender bok choy.

40 min

4 bowls

Sesame turkey ramen with bok choy, scallions, and browned crumbles in a warm broth.

Ingredients

1 lb ground turkey

1 tbsp neutral oil

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

3 garlic cloves, finely minced

1 tbsp finely grated fresh ginger

2 tbsp low-sodium soy sauce, divided

2 tbsp chili oil, divided

8 cups low-sodium chicken broth

1/3 cup tahini

1 tbsp unseasoned rice vinegar

1 tsp granulated sugar

1 tsp toasted sesame oil

12 oz dried ramen noodles

3 small baby bok choy, quartered lengthwise

4 scallions, thinly sliced

1 tbsp toasted sesame seeds

Equipment

4-quart saucepan · Large skillet · Noodle pot · Fine grater · Instant-read thermometer · Tongs

Keep broth smooth

Whisk tahini into the cool broth first, then warm it gently instead of boiling hard.

Serve promptly

Assemble just before eating so the ramen stays springy and the bok choy remains bright.

Prep and broth

01. Mince garlic, grate ginger, quarter bok choy, and slice scallions before heating the pans; keeping them separate makes the quick finishing steps easier.

02. Whisk broth, tahini, 1 tbsp soy, vinegar, sugar, and sesame oil until smooth, then hold at a gentle simmer so the sesame stays emulsified.

03. Cook ramen in a separate pot to package timing, drain well, and divide among 4 warmed bowls while the broth stays hot.

Brown and season turkey

04. Brown turkey in neutral oil with salt and pepper, breaking it into small crumbles; check the thickest pieces reach 165 F.

05. Stir garlic and ginger into the turkey, then add the remaining soy and chili oil; stop when fragrant so the garlic stays sweet.

06. Simmer bok choy in the sesame broth for 2 to 3 minutes, turning once; remove it while the stems still have a little resistance.

Build the bowls

07. Ladle hot broth and bok choy over the ramen, leaving space at the top for the turkey so each bowl stays easy to carry.

08. Divide turkey among the 4 bowls in loose mounds, keeping the browned crumbles visible above the broth.

09. Finish with scallions and sesame seeds; pass the remaining chili oil so each diner can adjust the heat before eating.