- Details
-
Parent Category: Recipes
1 1/4 liters vegetable stock -- (2 pints) homemade or good quality store bought
1 tablespoon soy sauce
2 medium carrots -- sliced
1 medium leek -- optional (instead of green onions, if using)
100 grams cooked turkey -- (3-1/2 oz) shredded
150 grams egg noodles -- (5-1/2 oz) ramen noodles preferred
2 spring onions -- optional
Pour the stock into a large saucepan on a medium heat along with the soy sauce. Leave the skin on carrots, but
wash them thoroughly, then discard the top and bottom, before slicing them. Add these to the stock. Top and
tail the leek (if using leek) slice and add to the pot. Put the leftover turkey in the pot Leave to cook for 20
minutes or until carrots are tender. About 5 minutes from the end of the time, cook the noodles according to the
instruction on the packet and add the spring onion if using (top and tail first). Put the noodles in the bowls and
pour the soup on top.
