Ginger and Mint Turkey Soup

50 MIN


15 Large leeks, root ends and green parts discarded

3-Inch piece ginger root, peeled

20 Mint leaves, finely chopped

10-12 Medium carrots, peeled and trimmed

5 qt Turkey Stock

6 c Cooked or pulled turkey, diced

1/2 c freshly squeezed lemon juice

12 oz dried udon noodles, broken into small pieces

1 tsp kosher salt

To Taste freshly ground black pepper


Cut the white parts (only) of the leeks crosswise into 1/4-inch slices. Separate and soak in a large bowl of cold water for about 10-15 minutes, gently swishing once or twice to help dislodge any grit. Remove cleaned leeks with a slotted spoon.

Meanwhile, cut ginger into matchsticks. Cut carrots crosswise into 1/4-inch slices.

Heat the turkey stock in a stockpot over medium-high heat. Bring almost to a boil, then reduce the heat to medium and cover; cook for 5 minutes.

Add leeks, carrots and ginger. Cover and gently simmer for 5 minutes. Then add turkey, lemon juice, udon noodles, salt and pepper to taste.

Cook for 4 to 7 minutes or until the turkey is heated through and the noodles are tender.

Taste and adjust seasonings as needed. Hold warm for service.

Per order, add mint and serve immediately.