Turkey Noodle Soup with Shiitake Mushrooms
This recipe makes 4 servings
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 mg |
| % RDI: | - |
| calcium | 6 |
| iron | 22 |
| vit C | 10 |
| folate | 16 |
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.
Ingredients
- 1 pkg (14 oz/400 g) fresh Udon noodles, (or 2 cups/500 mL cooked pasta)
- 1 tbsp vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup sliced shiitake mushrooms, caps only
- 1 tbsp grated gingerroot
- 1/4 tsp salt
- 6 cups turkey stock
- 2 tbsp soy sauce
- 2 cups shredded cooked turkey
- 2 green onions, sliced
- 1 cup 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
- Keywords : Vegetables; Pasta/Noodles; Soup; Snacks; Boil; Simmer; Turkey;
Related content
-
-
Chunky Gazpacho with Grilled Shrimp
This flavourful soup is a terrific way to use up tomatoes from your garden.
-
-
Spinach Salad with Chicken and Fruit
Peppery watercress and piquant onion balance the sweetness of fruit deliciously.
