Bold Asian flavours and thick, chewy udon noodles turn each bowl of this quick turkey soup into a meal that's as exciting as it is comforting. For a spicy kick, add a few dashes of sriracha.
- Portion size 6 servings
- Credits : Canadian Living Magazine
Ingredients
Method
In Dutch oven or large heavy pot, heat vegetable oil over medium heat; cook garlic, stirring, until fragrant, about 1 minute. Add mushrooms; cook, stirring occasionally, until softened, about 2 minutes. Stir in broth and 3 cups water; bring to boil. Add turkey and cabbage; reduce heat and simmer, stirring occasionally, until turkey is heated through and cabbage is softened, about 5 minutes.Add corn; cook until heated through, about 2 minutes. Stir in soy sauce, lime juice, fish sauce, sesame oil and green onions.
Meanwhile, in large pot of boiling water, cook noodles according to package directions; drain and stir into soup. Top with cilantro.
Nutritional facts per serving: about
- Fibre 2 g
- Sodium 755 mg
- Sugars 4 g
- Protein 23 g
- Calories 358.0
- Total fat 8 g
- Cholesterol 37 mg
- Saturated fat 2 g
- Total carbohydrate 48 g
%RDI
- Iron 13.0
- Folate 12.0
- Calcium 5.0
- Vitamin A 2.0
- Vitamin C 12.0
