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Hot & Sour Turkey Noodle Soup

  • Dinner
  • Everyday
Yield

4 servings

Print Recipe

Ingredients

  • 1 pkg/.3oz (10 g) dried mushrooms
  • 1 tsp (5 mL) vegetable oil
  • 1/2 lb (250 g) Ontario turkey cut into thin strips
  • 1 clove garlic minced
  • 2 tsp (10 mL) ginger root minced
  • 1/4 tsp (1 mL) red pepper flakes
  • 5 cups (1.25 L) vegetable or TURKEY broth
  • 1pkg (85 g) oriental flavour Ramen noodles
  • 1/2 cup (125 mL) carrots julienne
  • 1/2 cup (125 mL) frozen peas
  • 3 tbsp (45 mL) rice vinegar
  • 1/4 cup (50 mL) green onions sliced diagonally
  • 1/4 cup (50 mL) cilantro chopped (optional)

Instructions

  • In a small bowl, soak mushrooms in warm water for 10 to 15 minutes; drain and rinse; set aside, in large deep saucepan or Dutch oven, over medium-high heat, heat oil. Add turkey, garlic, ginger root and pepper flakes. Cook, stirring frequently, until turkey is lightly browned.
  • Stir in vegetable broth, noodles (discard flavour packet), carrots, peas, vinegar and prepared mushrooms. Bring to boil over high heat, reduce heat and boil gently for 2 to 3 minutes or until noodles are cooked. Stir in onions and cilantro, if using. Serve immediately.

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Classic Roasted Whole Turkey

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