Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Asian Turkey-Noodle Soup 4.0 (1) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 45 mins Servings: 4 This Asian noodle soup lets you take advantage of leftover Roast Turkey with Sage in an inventive and healthy way. Ingredients Bones of a leftover turkey 1 sliced medium onion ¼ cup chopped fresh ginger 6 smashed garlic cloves ½ 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) Directions 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. 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. Simmer until noodles are just tender, 2 to 3 minutes. Season with coarse salt. Serve garnished with cilantro sprigs and lime wedges, if desired. Rate it Print