Turkey Noodle Soup (A Christmas Leftover Recipe)
A flavor-packed dish made with leftovers from a Christmas dinner, this turkey noodle soup is nutritious and very simple to prepare.
- Prep time
- 5 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1 carcass of a cooked turkey or chicken
- 4 slice ginger
- Dried noodles, either wheat-based or rice-based (about 80g per serving (see note 1))
- 1 tbsp light soy sauce
- 1 tsp black rice vinegar
- 1/4 tsp sesame oil
- 1 pinch white pepper (or ground Sichuan pepper)
- 1 tsp minced garlic
- Cooked turkey or chicken, coarsely shredded (bring to room temperature if chilled)
- Cooked vegetables, e.g. brussels sprouts, carrots, green beans, asparagus, etc. (bring to room temperature if chilled)
- Preserved mustard stem (Zha Cai), finely chopped (or pickled radish, kimchi, etc. (Optional))
- Scallions and/or coriander, finely chopped
- Chili oil (to taste)
Instructions
- 1
Put the carcass in a pot. Add ginger and enough cold water to cover the carcass. Bring to a full boil then cover with a lid. Leave to simmer over low heat for 30 minutes. Pass the broth through a sieve and discard the solid bits.
- 2
Five minutes before the broth is ready, start cooking the noodles. In another pot, bring plenty of water to a full boil. Add noodles and cook them following the instructions on the package (See note 2).
- 3
While waiting, add all the ingredients for the seasonings to each serving bowl. Pour in the broth then add the drained noodles. Place the toppings over the noodles: shredded turkey/chicken, cooked vegetables, preserved mustard stem, and scallions/coriander. Drizzle chili oil over.