Turkey Soba Noodle Soup Recipe is a great way to use a leftover turkey carcass and meat. Delicious and healthy, the broth is so flavorful.
If you celebrated Thanksgiving today, you probably have some leftover turkey (unless you were lucky enough to be invited over to someone else’s house or ate at a restaurant). As soon as everyone was done eating their Thanksgiving meal and dishes were cleared, I put a big pot of Turkey Stock on the stove and let it simmer for hours.
The method for making Turkey Stock is the same as for making chicken stock. Simply toss the turkey bones and skin (the roasted skin adds flavor – you will skim the fat off later), some bay leaves, onion, carrots, celery and black peppercorns into a large stockpot. Cover with water and let simmer for a few hours. When done, strain the soup, let cool down, then refrigerate. Skim off the fat (it will rise to the top and solidify, making it easier to skim off).
Once you have the turkey stock, you can make Turkey Congee, turkey pasta or rice soup, or this Turkey Soba Noodle Soup. Any remaining turkey stock can be frozen for soups throughout the winter. I like to freeze stock in 1 quart containers, which makes it easier to pull them out of the freezer as needed for soup recipes.
Noodle soups are one of my favorite one dish meals, especially on a chilly day. Super easy to make and extremely versatile, this soba noodle soup is a nice, light way to recover from Thanksgiving if you overindulged a bit.
- turkey bones and skin from 1 roasted turkey
- 2 carrots, peeled, trimmed and cut into 3" pieces
- 2 celery stalks, cut into 3" pieces
- 1 onion, cut up
- 1 teaspoon black peppercorns
- 1 bay leaf
- 2 bunches dried buckwheat soba noodles
- 2 cups Turkey Stock
- ½-3/4 cup leftover cooked turkey, shredded or cut up
- 2 large handfuls baby bok choy, trimmed and chopped
- minced scallions, for garnish
- toasted sesame oil
- toasted sesame seeds, for garnish
- Place all Turkey Stock ingredients in a large stockpot. Cover with water. Bring to a boil, then reduce heat to low and cook, covered, for 2 hours.
- Strain solids from stock. Pour into containers and let cool. Refrigerate.
- Before using, skim fat from surface of soup (it will solidify in the refrigerator).
- Cook soba noodles according to directions.
- In a medium saucepan, heat Turkey Stock. Add bok choy and turkey and cook until bok choy is tender and turkey is warmed through, about 3-4 minutes.
- To serve, portion out soba noodles into bowls and top with bok choy and turkey.
- Ladle broth into bowls and top with scallions.
- Drizzle with a little sesame oil and sprinkle sesame seeds on top.