Make the stock and freeze ahead or use 1.6 litres of ready-made stock.
Ingredients
- ginger a thumb-sized piece, shredded
- soy sauce 3 tbsp
- shiitake mushrooms 150g, halved and quartered
- long-stemmed broccoli 250g, cut into bite-sized pieces
- ready-cooked egg noodles 2 x 275g packs
- toasted sesame oil 1½ tbsp
- cooked turkey meat 400g, shredded
- garlic 2 cloves, thinly sliced
- white miso 2 tbsp
- spring onions 2, thinly sliced
- dried chilli flakes a good pinch
- soft-boiled eggs 2, halved (optional)
TURKEY STOCK
- turkey carcass 1, broken into pieces
- onion 1, quartered
- carrot 1, roughly chopped
- celery 1 stick, roughly chopped
- woody herbs (bay leaf, thyme or rosemary)
Method
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Step 1
To make the turkey stock, put the carcass pieces into a large pan with the onion, carrot, celery and herbs. Pour in 2 litres of cold water and gently bring to the boil. Skim fat or scum from the surface then simmer gently for 1 hour. Strain through a fine sieve. Once cool enough to handle, remove as much meat as possible from the carcass, disposing of the bones and vegetables. This can be done up to 3 days in advance or frozen with any left-over meat.
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Step 2
Bring the stock to the boil and add the ginger, soy sauce and mushrooms, and simmer for 20 minutes. Add in the broccoli and cook for 2-3 minutes or until blanched.
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Step 3
Meanwhile, put the egg noodles into a colander and pour over a kettle of just- boiled water. Divide between 4 shallow bowls. Ladle over the broccoli, mushrooms and stock.
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Step 4
Heat a non-stick frying pan over a high heat and add the sesame oil. Cook the turkey for 4-5 minutes or until starting to crisp, then add the garlic and cook for 1 minute. Add the miso and cook for another minute. Divide between the 4 bowls.
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Step 5
Finish each bowl with a scattering of spring onions, chilli flakes and 1/2 a boiled egg, if you like.
Nutritional Information
- Kcals 546
- Fat 15.6g
- Saturates 3.2g
- Carbs 44.9g
- Sugars 5.2g
- Fibre 6.5g
- Protein 53.3g
- Salt 4g
