Quick Asian Noodle Soup

After Thanksgiving 2020 I was left with a large amount of turkey meat and a big pot of rich broth made from boiling the turkey carcass.  Some went in the freezer*, and I am trying to get creative with the rest.  Today I made a micro batch of Asian inspired soup for a late lunch.  It's always nice to have something quick that isn't plain old chicken soup.

Ingredient quantities are approximate.  You can adjust proportions according to your taste preferences- more garlic, less ginger, more sriacha, less mushroom.

If the turkey broth is watery and needs more deep flavor, give it a boost with boullion or dark miso paste. (Personally I think brown rice miso is the hardest working ingredient in the kitchen. It enriches everything!)

*freezing broth in a cupcake pan makes it available in recipe-friendly quantities when just a little broth is needed. I freeze, then place the pan briefly in a shallow sink of hot water just long enough to loosen the pucks of broth, then place them in a ziplock bag and quickly back into the freezer)

  

1 tsp canola oil 

1/4 cup minced onion

1 Tbl minced, peeled fresh ginger

1 Tbl minced garlic

1/4 tsp crushed red pepper flakes

3 cups turkey or chicken broth

1/2 cup shredded leftover cooked turkey or chicken

1/4 cup thinly sliced mushrooms

1/4 cup thinly shredded carrot (use a vegetable peeler to get very thin long slices that will cook quickly)

1 Tbl soy sauce

1 pinch kosher salt

1 pinch fresh ground black pepper

1 green onion, both green and white parts sliced into thin rings

3 oz ramen noodles

1 Tbl sriacha or sambel oelek

In medium saucepan, heat canola oil and saute onion, ginger, garlic & crushed red pepper flakes until fragrant and onion is translucent. 

Add broth and meat, bring to a low boil, then add all other ingredients except sriacha.  Cook until noodles are tender.  Ladle onto 2 bowls and serve with sriacha to be added as needed.