Turkey Noodle Soup with Shiitake Mushrooms

  • Servings: 4
  • Provided by:

    Ingredients Print Recipe

  • 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 mushrooms, caps only
  • 1 tbsp (15 mL) grated gingerroot
  • 1/4 tsp (1 mL) salt
  • 6 cups (1.5 L) turkey stock
  • 2 tbsp (30 mL) soy sauce
  • 2 cups (500 mL) shredded cooked turkey
  • 2 green onions, sliced
  • 1 cup (250 mL) bean sprouts
  • Coriander leaves


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.

Accompanying recipe: Terrific Turkey Stock

Nutritional Info:
cal 497, pro 33 g, total fat 10 g, sat. fat 2 g, carb 65 g, fiber 1 g, chol 45 mg, sodium 1 mg, calcium 6%, iron 22%, vit A 0%, vit C 10%, folate 16%

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