Turkey Noodle Soup with Shiitake Mushrooms


Turkey Noodle Soup with Shiitake Mushrooms

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
Coriander leaves


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.

Servings: 4

Nutritional Info.

approx. Per Serving

Cal  497

Pro  33 g

Total Fat  10 g

Sat. Fat  2 g

Carb- 65 g

Fibre  1 g

Chol  45 mg

Sodium  1 mg

%RDI  -

Calcium  6

Iron  22

Vit A  -

Vit C  10

Folate  16