|Me with the Turkeys at Mercade de San Juan|
|My Finished Turkey!|
Here’s what I’m making with my finds! Feel free to substitute leftover chicken or rotisserie chicken for the turkey, and almost any hearty green you like for the bok choy. (Swiss Chard, labeled “acelga”, is commonly found in Mexican grocery stores. If you use a more tender green such as spinach, skip step 3 and add it with the turkey in step 4.)
Asian Turkey Noodle Soup with Bok Choy
Adapted from www.finecooking.com Photo by Scott Phillips
4 oz thin Asian noodles of your preference, such as glass noodles or rice vermicelli
4 Cups chicken or turkey broth
3 large cloves garlic, smashed and peeled
1 2-inch long piece of fresh ginger, peeled and thinly sliced then mashed
1 ½ Tbsp. soy sauce (more for serving)
1 medium head bok choy (about 8 oz.), sliced ¼-inch thick crosswise (about 3 Cups) [see note above for greens substitution ideas]
2 Cups coarsely shredded cooked turkey or chicken
2 scallions, both white and green parts, thinly sliced
1. In a 3-qt saucepan, bring the broth, garlic, ginger and soy sauce to a rapid simmer over medium high heat. Cover and continue to simmer for 10 minutes; remove and discard garlic and ginger.
2. Add noodles to the broth and cook until tender. Using tongs, distribute the noodles among 4 bowls, preserving the broth in the saucepan.
3. Add the bok choy to the broth and cook, uncovered, until the white parts start to become tender, 3 to 4 minutes. Remove the bok choy and distribute among the bowls.
4. Add the turkey to the broth and simmer until just heated through, about 30 seconds. Distribute the meat and the broth among the bowls. Top with the scallions and serve with more soy sauce on the side.