Turkey Noodle Soup with Shiitake Mushrooms

Turkey Noodle Soup with Shiitake Mushrooms 150 Image by: Turkey Noodle Soup with Shiitake Mushrooms 150 Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: October 2006

Ingredients

  • 1 pkg (14 oz/400 g) Udon noodle (or 2 cups/500 mL cooked pasta)
  • 1 tablespoon vegetable oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 cup sliced shiitake mushroom caps only
  • 1 tablespoon grated gingerroot
  • 1/4 teaspoon salt
  • 6 cups turkey stock
  • 2 tablespoons soy sauce
  • 2 cups shredded cooked turkey
  • 2 green onions sliced
  • 1 cup bean sprouts
  • coriander leaves

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 1349 mg
  • Protein 33 g
  • Calories 497.0
  • Total fat 10 g
  • Cholesterol 45 mg
  • Saturated fat 2 g
  • Total carbohydrate 65 g

%RDI

  • Iron 22.0
  • Fibre 0.0
  • Folate 16.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 10.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Turkey Noodle Soup with Shiitake Mushrooms

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