Prepare the ramen noodles according to the package directions. Once cooked, drain and set aside.

In a large saucepan, warm the olive oil over medium heat. Add the ground turkey and cook until it turns golden brown, breaking it up with a spatula, which should take about 6-8 minutes.

Incorporate the garlic and ginger into the pan, sautéing for another minute until they release their aroma.

Mix in the tahini, tamari sauce, and sriracha, stirring until everything is well combined.

Pour in the vegetable broth and bring the mixture to a gentle boil. Allow it to simmer for about 5 minutes so the flavors can blend beautifully.

Stir in the apple cider vinegar, then add the cooked ramen noodles, chopped kale, and half of the chopped scallions. Cook for an additional 2-3 minutes until the kale is tender.

Ladle the noodle bowl into serving dishes, topping each with the remaining scallions and a sprinkle of toasted sesame seeds.