Turkey Udon Noodle Soup

5 from 9 votes

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!

Prep Time5

Cook Time10

Course: Main Course

Cuisine: Asian, Japanese

Servings: bowl

Calories: 747kcal

Ingredients

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)
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.

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 ½ 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 5-6 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.

Set a medium sized pot on the stove and set the temperature to medium heat.
Add in 3 cups broth and wait for it to simmer.
Once the broth starts to simmer, add in 1 tablespoon miso, 3 tablespoons soy sauce, and 1 star anise and let it simmer for 10 minutes, stirring it occasionally to dissolve the miso.

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.