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
- 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
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
- Iron 22.0
- Folate 16.0
- Calcium 6.0
- Vitamin C 10.0