This super simple recipe takes ramen noodles out of the college dorm and transforms them into a nourishing bowl of soup that has impressively authentic flavor.
Heat coconut oil in large skillet over medium heat.
Add carrots and garlic; cook, stirring frequently, for 1 to 2 minutes. Set aside.
Combine broth, soy sauce, miso paste, and ginger in a large measuring cup; whisk to blend. Set aside.
Divide noodles evenly between 4 serving bowls. Top evenly with carrot mixture, mushrooms, bok choy, cabbage, and turkey.
Top evenly with broth mixture. Drizzle evenly with sesame oil.
Top each bowl with half an egg and sprinkle with green onions, if desired; serve immediately.
The Nutrition Facts box below provides estimated nutritional information for this recipe