3 qt TURKEY STOCK or low-sodium poultry stock
6 oz (or 3 c) carrots, cut into julienne strips
3 Small heads baby bok choy qtered
2 oz Napa cabbage, thinly sliced
4-1/2 c udon noodles
4-1/2 c fresh bean sprouts
1-1/2 lbs OVEN ROASTED TURKEY BREAST, cut into julienne strips
1/3 c soy sauce
1/3 c sesame oil
1/3 c chopped fresh cilantro
1/3 c bias cut green onions
3 tbsp sesame seeds, toasted
Over medium heat, combine first 9 ingredients (through sesame oil), in a stock pot. Bring to a simmer. Cook for 5 minutes, stirring occasionally.
Per order: Portion soup into serving bowls and garnish each with cilantro, green onions and sesame seeds.