Turkey Soup With Chinese Noodles and Ginger
Published November 23, 1993
- Total Time
- 6 hours
- Rating
- Comments
- Read comments
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Ingredients
Turkey carcass (plus neck, wings and giblets, except liver, if available)
1 large onion, coarsely chopped
2 ribs celery, coarsely chopped
2 carrots, peeled and coarsely chopped
1 ½ teaspoons salt
6 ounces uncooked Chinese noodles
1 tablespoon toasted sesame oil
5 teaspoons grated fresh ginger
4 ½ tablespoons oyster sauce
6 tablespoons chopped cilantro
Nutritional analysis per serving (6 servings)
27 grams carbs; 24 milligrams cholesterol; 158 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 2 grams fiber; 401 milligrams sodium; 5 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
First, make the broth. Combine the turkey carcass and parts, onion, celery and carrots with six quarts of water in a large pot. Bring to a boil over medium-high heat. Lower heat so that liquid is at a bare simmer. Cook, skimming the top as necessary, for 4 hours. Strain the broth and remove the grease. Place in a clean pot and simmer until reduced to 6 cups, about 1 ½ hours. Broth may be cooked ahead and refrigerated or frozen.
- Step 2
To complete the soup, heat the broth if it has been stored. Season with the salt. Cook the noodles according to the package directions. Drain and toss with the sesame oil, ginger, oyster sauce and cilantro. Divide the noodles among 6 bowls and top with the turkey and scallions. Pour the broth over the noodles and serve immediately.
Private Notes
Comments
Plus 3 cups shredded turkey and 3/4 cup sliced scallions (per recipe as published in print edition
In addition to the turkey and scallions below, I added spinach, which was good. I'd add more ginger next time.
I have made this soup the day after Thanksgiving for years. Always a hit with the family. I add turkey to make it more substantial.
I made my turkey with Padma Lakshi's recipe (NYT). That was an incredible start to this delicious follow-up soup recipe. Honestly, I stuck to this recipe with no improvisation. It tasted superb, even getting rave reviews from my youngest! The only place I had trouble was boiling off the stock. I stopped after a few hours at the boiling off stage and still had twice as much stock as the recipe said I would. Not a problem, as it just meant more soup for us.
In addition to the turkey and scallions below, I added spinach, which was good. I'd add more ginger next time.