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Turkey Soba Noodle Soup

Turkey Soba Noodle Soup

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 Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 -3


Turkey Stock:

  • 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

Turkey Soba Noodle Soup:

  • 2 bunches dried buckwheat soba noodles
  • 2 cups Turkey Stock
  • 1/2-3/4 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


To make Turkey Stock:

  1. 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.
  2. Strain solids from stock. Pour into containers and let cool. Refrigerate.
  3. Before using, skim fat from surface of soup (it will solidify in the refrigerator).

To make Turkey Soba Noodle Soup:

  1. Cook soba noodles according to directions.
  2. 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.
  3. To serve, portion out soba noodles into bowls and top with bok choy and turkey.
  4. Ladle broth into bowls and top with scallions.
  5. Drizzle with a little sesame oil and sprinkle sesame seeds on top.