Serves 4-6
Ingredients
- 6-8 cups bone broth from turkey carcass (see notes for easy instructions)
- approx. 1/4 cup miso (start with less and keep tasting for preferred saltiness)
- heavy splash tamari or soy sauce (appox 2-3Tbls.)
- 1lb Asian mushrooms, previously sauteed in oil or butter
- 2 cups shredded cabbage
- 1 package favorite noodles for as many people as you are serving (can be soba, gluten free, ramen, etc)*
- 1 package tofu, drained and cubed small
- leftover turkey, chopped up
- green onions, sesame seeds &/or crunchy garlic for topping
Directions
- Prepare broth: Heat your turkey bone broth in a large stockpot and bring to a low simmer. Add miso, tamari and any other flavors you might like, mix well then add sauteed mushrooms & cabbage and continue to let low simmer.
- Prepare noodles. In a separate pot, prepare noodles according to package, then drain & rinse.
- Serve. In large soup or ramen bowls, add noodles, then as much leftover turkey as you like, then pour brothy soup on top. Add toppings and enjoy.
Notes
- Turkey Bone Broth: put your turkey carcass in a slow cooker. Add onion and garlic chunks, celery and carrot chunks, a splash of apple cider vinegar and salt. Cover with water and cook on low for 24 hours. Strain and store in jars.
- You can of course use any other broth you like if you did not end up with a turkey carcass.
- *For our keto friends, try a base of cabbage in place of noodles!
