Spicy Turkey Udon Soup
Ingredients
- 2 Tbsp olive oil
- 3 cloves garlic finely minced
- ½ white onion finely diced
- 1 Tbsp miso paste
- 3 ½ cups chicken stock
- 1 can coconut milk stirred
- 1 Tbsp mirin
- 1 Tbsp soy sauce
- 1 ½ Tbsp chili crisp
- 1 ½ cups baby bok choy halved
- 400 g Udon noodles
- 2 cups leftover Butterball turkey diced
Instructions
- In a pot, heat the olive oil over medium low.
- Add the garlic and onions, then sweat for 5 minutes or until softened. Add the miso paste and cook for another minute.
- Add the chicken stock, coconut milk, mirin, soy sauce, and chili crisp (or substitute with sriracha) then bring up to a boil.
- Add the bok choy and cook for 2 minutes.
- Next, add the udon noodles and cook for another 2 minutes.
- Lastly, add in your leftover Butterball turkey and heat for another minute, or until warmed through.
- Season with a pinch of salt if needed, then transfer to bowls while still hot. Garnish with fresh limes and crispy seaweed sheets. Enjoy!
Notes
Recipe and photo courtesy of Chef Shahir Massoud for MTP
https://mb.canadianturkey.ca