Take-Two Turkey Noodles Soup with Ginger and Chile

10 25 310
Ingredients Minutes Calories
Prep Cook Servings
10 min 15 min 4
Take-Two Turkey Noodles Soup with Ginger and Chile
Health Rating


12 cup Chicken broth (stock), low sodium (or homemade)
57 gm Ginger root (peeled and thinly sliced - about 1/3 cup)
227 gm Turkey breast (cooked)
142 gm Egg noodles, unenriched, dry (or 9 oz fresh Chinese-style)
171 gm Shiitake mushrooms, raw (stemmed and sliced - about 2 1/2 cups)
171 gm Broccolini, baby broccoli (large stems, halved lengthwise, then all of it cut into 1-in. lengths)
2 tbsp Hoisin sauce, ready-to-serve
1 tbsp Chili garlic sauce (1 to 1 1/2 tbsp.)
2 cup Cilantro (coriander) (coarsely chopped and tender stems)
8 green onion (stem) Green onion, scallion, ramp (thinly sliced)


Bring broth and ginger to a boil, covered, over high heat. Meanwhile, tear turkey into large shreds; set aside.

Add noodles, mushrooms, and broccolini to broth (if using dried noodles, cook noodles first for 2 minutes, then add vegetables). Cook noodles until almost tender, about 2 minutes for fresh and 4 to 5 minutes for dried.

Keep soup at a simmer and add turkey. Stir in hoisin and chili garlic sauces, then most of cilantro and green onions. Ladle into large, deep bowls and top with remaining cilantro and green onions.


Find fresh noodles in the refrigerated section of most grocery stores and Asian markets, and dried noodles in your grocery store's Asian-foods aisle.

Nutrition Facts

Per Portion

Calories 310
Calories from fat 43
Calories from saturated fat 19.1
Total Fat 4.8 g
Saturated Fat 2.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 1.4 g
Cholesterol 65 mg
Sodium 1987 mg
Potassium 1485 mg
Total Carbohydrate 41 g
Dietary Fiber 4.4 g
Sugars 6.8 g
Protein 26.2 g

Dietary servings

Per Portion

Grain 0.5
Meat 0.6
Vegetables 3.0

Energy sources