• Prep the vegetables you plan to use. You can sauté the mushrooms if you want to, using a small skillet over medium to medium high heat (optional). If you slice them thinly, this only takes a few minutes, which you can do while the eggs are cooking. Otherwise, toss them in during the last few minutes of cooking (Step 4).
• Cook the 7-minute eggs (see below).
• Refresh the water in the saucepan and bring it back to a boil over high heat. Add the ramen noodles and cook according to package directions, using as much or as little of the included flavor packets as you like.
• Reduce to medium heat as the noodles start to break apart, then add the carrots, mushrooms, and edamame. Once the noodles are fully cooked and chewy, slide the turkey meat into the broth to heat through at a low simmer. The full cooking process should only take 4-5 minutes if using packaged ramen noodles.
• Serve the noodles and toppings in shallow bowls. Ladle some of the ramen broth over the top and add your garnishes. Serve and enjoy!

How to Make 7-Minute Eggs

• Fill a small saucepan with enough water to fully cover the eggs.
• Bring the water to a boil over high heat. Once the water is boiling, use tongs to carefully lower the eggs into the boiling water.
• Set a timer for exactly 7:00. As the eggs are boiling, prepare an ice bath in another bowl with cold water and ice cubes. Once the timer goes off, use tongs to transfer the cooked eggs into the bowl of ice water. This stops the cooking process and also makes it easier to peel off the shells.
• To peel, gently tap the cooked eggs against a flat surface like a kitchen counter or cutting board. Once the shell is cracked, peel and slice in half lengthwise. The yolk will be runny, so keep the flat, sliced side facing up as you place it into the ramen bowls.