Steamed Chicken & Turnip Noodle Ramen


Developed by Brooklyn Supper, exclusively for SVO!

“A restorative, vegetable-forward steamed chicken and turnip noodle ramen recipe featuring tender spiralized ramen noodles and a host of winter vegetables served in a rich ramen broth topped with juicy, flavorful steamed chicken breasts.” 






  • 2 SVO Farmer Focus Boneless Skinless Chicken Breasts (about 1 pound)

  • 2-inch section ginger, peeled and minced

  • 6 cloves garlic, peeled and minced, divided

  • 4 green onions

  • 1/2 cup soy sauce* (for Whole30 modifications, see notes)

  • 1/2 cup mirin* (for Whole30 modifications, see notes)

  • 1/4 cup rice wine vinegar

  • 1 quart homemade or low sodium chicken broth

  • 1 large turnip, ends trimmed

  • 4 tablespoons heat-tolerant, neutral cooking oil

  • 2 cups shiitake mushroom caps, sliced

  • 1 small bok choy, end trimmed

  • 2 carrots, scrubbed and julienned

  • 2 radishes, sliced thin (I used watermelon radishes)

  • 1 red chili, sliced thin

*For Whole30 compliance, sub 1 cup coconut aminos in place of soy sauce and mirin. Salt broth to taste.


See the full Brooklyn Supper post for instructions: