Asian-Style Turkey and Cabbage Noodle Soup

Bold Asian flavours and thick, chewy udon noodles turn each bowl of this quick turkey soup into a meal that's as exciting as it is comforting. For a spicy kick, add a few dashes of sriracha.

By Jennifer Bartoli and The Canadian Living Test Kitchen

Source: Canadian Living Magazine: October 2014

Prep time 30 minutes
Total time 30 minutes
Portion size 6 servings

Ingredients
1 tbsp (15 mL) vegetable oi
l3 cloves garlic, minced
2 cups (500 mL) shiitake mushrooms, stemmed and sliced
1 pkg (900 mL) sodium-reduced chicken broth
2 cups (500 mL) shredded cooked turkey
2 cups (500 mL) finely shredded cabbage
1 cup (250 mL) frozen corn kernels
1 tbsp (15 mL) sodium-reduced soy sauce
1 tbsp (15 mL) lime juice
2 tsp (10 mL) fish sauce
2 tsp (10 mL) sesame oil
4 green onions, sliced
2 pkg (each 200 g) fresh udon noodles
1/3 cup (75 mL) fresh cilantro leaves, torn

Preparation
In Dutch oven or large heavy pot, heat vegetable oil over medium heat; cook garlic, stirring, until fragrant, about 1 minute. Add mushrooms; cook, stirring occasionally, until softened, about 2 minutes. Stir in broth and 3 cups water; bring to boil. Add turkey and cabbage; reduce heat and simmer, stirring occasionally, until turkey is heated through and cabbage is softened, about 5 minutes.

Add corn; cook until heated through, about 2 minutes. Stir in soy sauce, lime juice, fish sauce, sesame oil and green onions.

Meanwhile, in large pot of boiling water, cook noodles according to package directions; drain and stir into soup. Top with cilantro.

Nutritional Information per serving: about
cal 358 pro 23g total fat 8g sat. fat 2g
carb 48g dietary fibre 2g sugar 4g chol 37mg
sodium 755mg potassium 363mg 
%RDI:
calcium 5 iron 13 vit A 2 vit C 12
folate 12
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