Asian Turkey-Noodle Soup

Prep Time:
10 mins
Total Time:
45 mins

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


  • 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)


  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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