Tested till perfect Turkey Noodle Soup with Shiitake Mushrooms
Turkey Noodle Soup with Shiitake Mushrooms
Photography by Matthew Kimura

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: October 2006

Recipe4 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1 pkg (14 oz/400 g) 1pkg (14 oz/400 g)fresh Udon noodleUdon noodles, (or 2 cups/500 mL cooked pasta)
  • 1 tbsp 1tbspvegetable oil
  • 1 1oniononions, chopped
  • 2 cloves 2clovesgarlic, minced
  • 1 cup 1cupsliced shiitake mushroomshiitake mushrooms, caps only
  • 1 tbsp 1tbspgrated gingerroot
  • 1/4 tsp 1/4tspsalt
  • 6 cups 6cupsturkey stock
  • 2 tbsp 2tbspsoy sauce
  • 2 cups 2cupsshredded cooked turkey
  • 2 2green oniongreen onions, sliced
  • 1 cup 1cupbean sprouts
  • coriander leaves
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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 Information Per serving: about

cal 497 pro 33g total fat 10g sat. fat 2g
carb 65g fibre 1g chol 45mg sodium 1,349mg

% RDI:

calcium 6 iron 22 vit C 10 folate 16
This recipe is featured on Beginner's guide to turkey dinner
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