A quick and easy udon noodle soup recipe made with leftover turkey, bok choy and a simple miso broth. Ready from start to finish in 15 minutes!
- 1 cup leftover turkey (hand shredded, or sliced into thin pieces)
- 1 frozen brick of udon
- 2 bok choy (cut in half)
- 1 large egg
- 3 cups broth (no salt or low sodium, meat or vegetetable)
- 1 tablespoon miso (white or yellow miso)
- 3 tablespoons soy sauce
- 1 whole star anise
- 1/2 teaspoon sesame oil
- 2 tablespoons green onions (finely chopped)
- Slice the bok choy in half and wash out the sand from the middle. Set aside
- Hand shred the leftover turkey and set aside. (You can also use a knife to cut thin pieces as well, if you don’t want to get messy)
- Place a frozen brick of udon noodles into a colander and run hot tap over it for 1 minute, until they break apart into loose noodles. Set aside.
Making a Soft Boiled Egg (Optional)
- Place a few eggs in a small pot. Make sure the eggs fit snug within the pot in a single layer.
- Fill the pot with cold water until it covers the eggs slightly
- Place the pot on the stove over medium heat, add 1/2 teaspoon of salt and cover it with a lid.
- Once the water starts to boil vigrously, set a timer for 4 minutes. (If you want the yolk slightly less runny, set the timer to 5 minutes) – Make sure you don’t leave the stove area so that you can watch exactly when the water starts to vigrously boil
- Once the timer is up, turn off the stove and run cold tap water over the eggs for approximatley 2 minutes to stop the cooking process. Pour out some of the hot water slowly while you are doing this.
- Place the eggs in the fridge, until you are ready to use them. Peel and slice the egg in half when you are right about to eat or serve them.
Making the Soup
- Set a medium sized pot on the stove and set the temperature to medium heat.
- Add in the broth and wait for it to boil.
- Once the broth starts to boil, add in the rest of the ingredients under ‘Soup Ingredients’ into the pot and let it simmer for 10 minutes. Stir occasionally to dissolve the miso into the broth.
Putting It Together
- Once the broth is done, remove the star anise.
- Add in the bok choy, udon noodles and turkey and let it cook for 1 minute.
- Turn off the heat, pour in the sesame oil.
- Pour everything into a bowl, top it with green onions and enjoy!
- For the udon noodles, I like to use the ones that come frozen in individual brick form. The frozen udon noodles are a lot chewier and satisfying to eat. If you can’t find the frozen one, you can use the individually plastic packaged ones as well – it would be prepared the same way. If you want to use the dry udon noodles you can do that as well, but it will take a bit longer to prepare since you need to boil them ahead of time.
- Any type of broth works well for this recipe. I like to make sure that it is either low sodium or has no salt added so you can have a bit more control on how salty you want the final broth to be.
- I use light soy sauce or low sodium soy sauce for the broth. Do a taste test at the very end to make sure it is salty enough for you and adjust the final saltiness with salt if needed.
- To keep the soup light and delicate, I like to use white or yellow miso in this. Red miso has a stronger flavour and will overpower this broth.
- Add the sesame oil in at the very end when you turn off the heat – I find cooking it into the broth makes it lose some of its flavours.
Keywords: udon noodle soup recipe, turkey leftover recipe