Ingredients
- 4 cups Day-After Turkey Stock
- 8 - 9 ounces udon noodles
- 12 ounces gai lan (Chinese broccoli) or baby bok choy
- 4 - 5 green onions whites and greens separated and thinly sliced
- 1 clove garlic finely grated or minced
- 1 red chili minced (Thai, cayenne, etc.)
- 1 tablespoon vegetable oil
- 1-1/2" piece fresh ginger grated
- 3 tablespoons soy sauce
- 1/4 t-spoon sugar
- 1/4 cup fresh chopped cilantro
- kosher salt for the noodle water
Servings:
Instructions
- Bring a large pot of water to the boil over high heat for the udon noodles, salt heavily and cook per the package’s instructions (usually about 10 minutes). Once done cooking reserve 1 cup of the cooking water, drain the noodles, rinse with cold water for several minutes, shaking all the while, and set aside.
- Pick up the grated ginger in your hand and squeeze it of it's juices into the noodle water. Add the soy sauce, and sugar, stir to combine, and set aside.
- When the noodles go into the water, begin to heat the vegetable oil, chili, garlic and the sliced whites of the green onions together in a 4 – 6 quart pot over low heat until they just become fragrant – about 2 minutes.
- Chop the leafy tops of the gai lan and trim the very bottoms off the stalks. Slice the stalks into ¼” thick slices and drop into the warm oil. Stir to combine and crank the heat to high.
- Once it starts to sizzle after a minute or two pour in the turkey stock and the noodle-water. Cover and bring to a boil.
- Chop the leaves of the gai lan into bite-sized pieces and, once the soup is boiling, drop them into it. They just need a mere minute to soften slightly.
- Distribute the noodles among four large soup bowls. Ladle the soup on top of the noodles, scatter with the sliced greens of the scallions and cilantro and serve.
Recipe Notes
- If you're using regular, full-sodium soy sauce start with 2 tablespoons and increase from there to suit your tastes. If you're using low sodium soy sauce you may find you need a little more--kind of defeats the purpose if you ask me but...
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