A quick, easy and delicious soup, that can start with either cooked, left-over turkey or use meat from a grocery store rotisserie chicken instead for a chicken noodle soup.
8ozcremini or button mushrooms, sliced, (227g) standard grocery tray
Pinchsalt
4cupschicken broth
1cupwater
1 1/2 cupscooked turkey or chicken, fresh or frozen, in bite-sized pieces
2cupsbok choy, chopped
1/2cupgreen onion, diced, plus more for garnish
1Tbsp soy sauce
2tspfish sauce
2tspsesame oil
8ozudon noodles, fresh or frozen (250g) see notes*
1Tbspfresh lime juice
Salt and pepper, to taste
Garnish:
Additional diced green onion
Drizzle of Sriracha or other Asian-style hot sauce
Lime wedges, for drizzling
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Instructions
In a large soup pot, heat olive oil over medium-high heat. Add mushrooms and sprinkle with a pinch of salt. Cook, stirring, until golden, about 5 minutes. Add broth, water, cooked turkey (or chicken), bok choy, green onion, fish sauce, soy sauce and sesame oil. Stir to combine. Add fresh or frozen udon noodles.
Reduce heat to medium and cook soup, until noodles are softened and soup has heated through and flavours have blended, about 10 minutes. Taste and add salt and pepper, to taste. Add lime juice and stir to combine. Spoon soup in to bowls. Garnish with additional green onion and a drizzle of Sriracha.
Notes
You can use fresh or frozen udon noodles. If frozen, no need to thaw. Simply add the frozen noodles directly to the soup. If you can't find fresh or frozen udon, look for the vacuum-packed, shelf stable udon noodles in the Asian section of your grocery store. They are usually sold in packages of 4 or 8 individual packages of 4oz. So you would need 2 packages for this soup. Again, add directly to the soup. No need to pre-cook or pre-soak.