Creamy Tahini Gochujang Noodle Broth With Turkey
Indulge in a bowl of pure comfort! This creamy and spicy Tahini Gochujang Noodle Broth with Turkey delivers complex, savory flavors in under 30 minutes, making it the perfect weeknight meal.
Equipment
- Large saucepan
- Whisk
- Large skillet or sauté pan
- Slotted spoon
Ingredients
For the Dish:
- 2 tbsp olive oil divided
- 7 oz lean turkey or chicken mince (200g) or finely chopped boneless thigh or breast
- 5.3 oz shiitake mushrooms (150g) torn into pieces
- 3.5 oz spring onions (100g) sliced on an angle, plus extra to serve
- 5.3 oz mangetout (snow peas) (150g) sliced on an angle
- 3.5 oz ready-to-eat noodles (100g) e.g., konjac/shirataki, rice vermicelli, or udon
For the Broth:
- 3 tbsp tahini well-stirred and pourable
- 1 tbsp white miso paste
- 3 tbsp soy sauce divided (2 tbsp for the broth, 1 tbsp for finishing)
- 1 tbsp gochujang (Korean fermented chili paste)
- 1.25 cups chicken or vegetable stock (300ml) hot
- Salt and pepper to taste
To Serve:
- 1 lime cut into wedges
- 1 tbsp black or white sesame seeds
- 2 tsp chili oil
- Extra sliced spring onions
Instructions
Create the Broth Base
- In a large saucepan over low heat, combine the tahini, white miso paste, 2 tablespoons of soy sauce, and the gochujang. Whisk these ingredients together until they form a thick, uniform paste.
- While whisking constantly, very slowly pour in the hot stock. Add just a little at a time, incorporating it fully before adding more. Continue whisking over low heat until the broth is completely smooth. Season with salt and pepper, then set it aside off the heat.
Cook the Protein and Vegetables
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the turkey mince and cook for 6-8 minutes, breaking it up with a spoon, until well-browned with crispy edges. Remove with a slotted spoon and set aside.
- In the same pan, add the remaining tablespoon of olive oil. Add the torn shiitake mushrooms and cook for about 3 minutes, stirring occasionally, until softened and their edges turn golden brown.
- Toss in the sliced spring onions and mangetout (snow peas). Cook for just 2-3 minutes until they become tender-crisp and bright green.
Bring It All Together
- Return the cooked turkey to the pan with the vegetables. Add the final tablespoon of soy sauce and toss everything together to coat.
- Add your noodles of choice to the pan, then pour over the tahini gochujang broth. Stir gently over low-medium heat for 1-2 minutes, just until all components are warmed through.
- Ladle the noodles and broth into bowls. Garnish generously with extra spring onions, a sprinkle of sesame seeds, and a drizzle of chili oil. Serve immediately with lime wedges on the side.
Notes
Pro Tip: For the smoothest broth, use a runny, pourable tahini and whisk it over low heat. High heat can cause the tahini to seize and create a grainy texture. Flavor Boost: Using a quality chicken or vegetable stock instead of water provides a much richer, more savory backbone for the broth. Storage Instructions: For best results, store the broth, the turkey and vegetable mix, and the noodles in separate airtight containers in the refrigerator for up to 3 days. Reheat the broth and mix gently on the stovetop before pouring over noodles. Vegan Variation: To make this recipe vegan, simply use vegetable stock and swap the turkey for extra shiitake mushrooms or pan-fried firm tofu. Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 535kcalCarbohydrates: 24gProtein: 26gFat: 35gSaturated Fat: 7gCholesterol: 65mgSodium: 1250mgPotassium: 450mgFiber: 6gSugar: 8gVitamin A: 350IUVitamin C: 15mgCalcium: 120mgIron: 4mg
Tried this recipe?Let us know how it was!