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Asian Turkey-Noodle Soup

This Asian noodle soup lets you take advantage of leftover Roast Turkey with Sage in an inventive and healthy way.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, November 2004


  • Bones of a leftover turkey
  • 1 sliced medium onion
  • 1/4 cup chopped fresh ginger
  • 6 smashed garlic cloves
  • 1/2 teaspoon red-pepper flakes
  • 1 Napa cabbage, thinly sliced (about 6 cups)
  • 4 ounces Asian rice noodles
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • Coarse salt
  • Cilantro sprigs, for garnish (optional)
  • Lime wedges, for garnish (optional)


  1. Break up turkey bones; place in a large pot with onion, ginger, garlic, and red-pepper flakes. Add enough water to cover (10 to 12 cups); bring to a boil. Reduce heat to medium-low; simmer, partially covered, 30 minutes.

  2. Discard large solids; strain broth through a fine-mesh sieve into a large saucepan (you should have 8 to 10 cups). Return to a boil. Add sliced cabbage to broth along with rice noodles, vinegar, and soy sauce.

  3. Simmer until noodles are just tender, 2 to 3 minutes. Season with coarse salt. Serve garnished with cilantro sprigs and lime wedges, if desired.

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