Turkey Noodle Soup with Shiitake Mushrooms

Tested Till Perfect

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.

Servings: 4

Ingredients:

Nutritional Info
Per serving: about -
cal 497
pro 33 g
total fat 10 g
sat. fat 2 g
carb 65 g
fibre 1 g
chol 45 mg
sodium 1.349 mg
% RDI: -
calcium 6%
iron 22%
vit C 10%
folate 16%
    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 mushroom caps
    1 tbsp (15 mL) grated gingerroot
    1/4 tsp (1 mL) salt
    6 cups (1.5 L) turkey stock
    2 tbsp (25 mL) soy sauce
    2 cups (500 mL) shredded cooked turkey
    2 green onions, sliced
    1 cup (250 mL) bean sprouts
    Coriander leaves

Preparation:

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.

Source

Canadian Living Magazine: October 2006





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