Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

After eating piles of turkey flavored with the usual sage and oregano, you'll be grateful for leftovers that taste totally different: This soup is fiercely gingery (to revitalize you after a holiday-meal stupor). If you're not a ginger lover, cut back the amount to a few slices.

This Story Originally Appeared On sunset.com


Credit: Jeffery Cross; Styling: Robyn Valarik

Recipe Summary

25 mins
Serves 4 to 6


Ingredient Checklist


Instructions Checklist
  • Bring broth and ginger to a boil, covered, over high heat. Meanwhile, tear turkey into large shreds; set aside.

  • Add noodles, mushrooms, and broccolini to broth (if using dried noodles, cook noodles first for 2 minutes, then add vegetables). Cook noodles until almost tender, about 2 minutes for fresh and 4 to 5 minutes for dried.

  • Keep soup at a simmer and add turkey. Stir in hoisin and chili garlic sauces, then most of cilantro and green onions. Ladle into large, deep bowls and top with remaining cilantro and green onions.

  • *Find fresh noodles in the refrigerated section of most grocery stores and Asian markets, and dried noodles in your grocery store's Asian-foods aisle.

Nutrition Facts

288 calories; calories from fat 15%; protein 28g; fat 4.7g; saturated fat 1.4g; carbohydrates 33g; fiber 3.1g; sodium 626mg; cholesterol 93mg.