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Turkey & Ramen Bowls

Turkey & Ramen Bowls


  • 20 oz COBBLESTREET MKT.™ All Natural Oil Browned Turkey Breast, Shredded
  • TT Kosher Salt and Freshly Ground Black Pepper
  • 2 tsp Unsalted Butter
  • 4 tsp Sesame Oil
  • 4 tsp Fresh Ginger, Minced
  • 2 tsp Fresh Garlic, Minced
  • 6 Tbsp Low Sodium Soy Sauce
  • 1/4 C Mirin
  • 8 C Chicken Stock
  • 2 oz Dried Shiitake Mushrooms (or 1/2 C Fresh)
  • 2-3 tsp Sea Salt, to Taste
  • 4 ea Large Eggs
  • 1 C Scallions, Sliced
  • 4 ea 3-Ounce Packs Dried Ramen Noodles
  • Fresh Jalapeño Slices, for Serving



  1. Heat the oil in a large pot over medium heat, until shimmering.
  2. Add the ginger and garlic. Cook for a few minutes until softened.
  3. Add the soy sauce and mirin, and stir to combine. Cook for another minute.
  4. Add the stock and turkey.
  5. Cover and bring to a boil, then remove the lid and let simmer uncovered for 5 minutes.
  6. Add the dried mushrooms. Simmer gently for another 10 minutes.
  7. Season with sea salt, to taste.


  1. Fill a pot with enough water to cover the eggs and bring to a boil.
  2. Gently lower the eggs into the boiling water and let simmer for 7–8 minutes.
  3. Meanwhile, fill a large bowl with ice water. After the 7–8 minutes expire, transfer the eggs to the ice bath to stop the cooking process.
  4. Wait at least 5 minutes, or until the eggs are cool enough to handle, then carefully peel away the shell and slice in half, lengthwise. Set aside until ready to serve.


  1. Chop the scallions and jalapeño.
  2. Cook ramen according to package directions.
  3. Add the ramen broth mixture.
  4. Top with fresh scallions, jalapeño and soft-boiled egg, and serve

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