Leftover Turkey Ramen

 

12 oz boneless, skinless turkey breast, cut into strips (OR use leftover turkey from a roast)

1 quart chicken broth

1 small piece fresh ginger root peeled

5 oz ramen noodles just noodles, not the kind with flavor packets

1 cup fresh baby spinach

2 T.  sesame oil

soy sauce to taste

scallions optional for sprinkling

 

Heat a large skillet over medium-high heat and brown the turkey in one T.  of sesame oil. Season with soy sauce and continue cooking until done. Meanwhile in a large pot bring the broth and the ginger root to a boil. Add the ramen and cook according to package instructions. Take off the heat and stir in the spinach. Add the remaining T.  of sesame oil and season with soy sauce to taste. Add the turkey to the soup and serve with chopped scallions.