Buckwheat soba noodles in a light and tasty broth – adding turkey or rotisserie chicken, miso and vegetables – Turkey Soba Noodle Soup.
I would imagine that you, like me, had turkey leftover from Thanksgiving. And I would also imagine that you, just like me, ate tons of food and felt very stuffed and ready to take things a little easier in the eating department.
Brothy and flavorful soups like this Turkey Soba Noodle Soup, satisfy without that heavy feeling. They’re a perfect use for some of that turkey that you’re wondering what to do with and don’t want to waste. This is also a great recipe to use rotisserie chicken in instead of the turkey.
Miso and ginger are great for digestion and they add such a delicious flavor to the broth. Who doesn’t need a little digestive help after a huge Thanksgiving dinner? I know I do for sure.
This recipe cooks up very quickly from preps to the finished soup. It’s the perfect choice for a light evening meal in 30 minutes or less.
My family really enjoyed this soup so much and I plan to make it a regular addition to our meal repertoire. Everyone agrees!
Here is the recipe for Turkey Soba Noodle Soup:
Turkey Soba Noodle Soup
- 2/3 of a 9.5 oz. pkg (or a little over 6 oz.) soba noodles
- 2 tsp avocado oil
- 1/2 cup shallots, diced
- 1/4 cup plus 1 tsp yellow miso
- 1 1/2 to 2 tsp fresh ginger, peeled and minced
- 6 cups broth, turkey or chicken
- 2 rounded cups leftover turkey or rotisserie chicken, chopped into bite size pieces
- 2 packed cups baby spinach leaves, stems removed
- 2 green onions (scallions), white and light green part, thinly sliced
- salt and pepper to taste
- dark green leaves of green onion, chopped for garnish
- sesame seeds for garnish
- Bring a large pot of water to boil, salt the water lightly, and cook the soba noodles according to directions, about 4 minutes. When done, drain and rinse thoroughly with cold water, let drain again and and set aside.
- In a heavy bottom soup pot or Dutch oven, while your noodles are cooking, saute 1/2 cup diced shallots in avocado oil and a sprinkle of salt until soft
- Add 6 cups of broth and ginger and bring to a simmer for about 3 minutes
- Take a small amount of the hot broth out and dissolve the miso in it by stirring. When dissolved, add it back to the broth and bring back to a simmer
- Add the chopped turkey or chicken and the spinach, stir and cook for about 1 minute
- Add the green onions and cook for 1 minute more
- Taste and adjust for salt and pepper
- Using tongs, divide the noodles evenly among warm bowls and ladle in the brothy soup, garnish and serve
- Garnish with chopped green onions (scallions) and sesame seeds
Adapted from: Williams-Sonoma
If you make this recipe, be sure to share it on Instagram and tag me @eatinbowls and use the hashtag #eatinbowlsrecipes because I’d love to see what you’ve made!
*ALSO – Let me know how you like this recipe or if you’re wanting to make it and please leave a comment below and a rating, I’d really appreciate it.
Thanks so much friends! xo