Bring leftover turkey up-to-date with this delicious, filling soup. If you don't make your own stock (see Terrific Turkey Stock), use 4 cups (1 L) sodium-reduced chicken stock and 2 cups (500 mL) water.
1 pkg (14 oz/400 g) fresh Udon noodles, (or 2 cups/500 mL cooked pasta)
1 tbsp (15 mL) vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 cup (250 mL) sliced shiitake mushrooms, caps only
1 tbsp (15 mL) grated gingerroot
1/4 tsp (1 mL) salt
6 cups (1.5 L) turkey stock
2 tbsp (30 mL) soy sauce
2 cups (500 mL) shredded cooked turkey
2 green onions, sliced
1 cup (250 mL) bean sprouts
Rinse noodles in hot water to loosen; drain in sieve. Set aside.
In large saucepan, heat oil over medium heat; fry onion, garlic, shiitake mushrooms, ginger and salt, stirring occasionally, until onion is softened, about 3 minutes.
Add stock and soy sauce; bring to boil. Add turkey; reduce heat, cover and simmer for 10 minutes.
Add noodles and green onions; simmer for 2 minutes. Add bean sprouts. Garnish with coriander leaves.
approx. per serving
total fat10 g
sat. fat2 g