Freeze the extra Turkey Stock for soups. 100% buckwheat soba noodles are gluten-free; however regular soba noodles are not, so be sure to read the ingredients label if you are on a strict gluten-free diet. Although I used turkey in this recipe, leftover roast or poached chicken would be just as good.
Prep Time5minutes
Cook Time15minutes
Total Time20minutes
Servings2-3
Ingredients
Turkey Stock:
turkey bones and skin from 1 roasted turkey
2carrotspeeled, trimmed and cut into 3" pieces
2celery stalkscut into 3" pieces
1onioncut up
1teaspoonblack peppercorns
1bay leaf
Turkey Soba Noodle Soup:
2bunches dried buckwheat soba noodles
2cupsTurkey Stock
1/2-3/4cupleftover cooked turkeyshredded or cut up
2large handfuls baby bok choytrimmed and chopped
minced scallionsfor garnish
toasted sesame oil
toasted sesame seedsfor garnish
Instructions
To make Turkey Stock:
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).
To make Turkey Soba Noodle Soup:
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.