Asian Turkey-Noodle Soup

By markemilw

Ingredients

• Bones of a leftover turkey
• 1 sliced medium onion
• 1/4 cup chopped fresh ginger
• 6 smashed garlic cloves
• 1/2 teaspoon red-pepper flakes
• 1 Napa cabbage, thinly sliced (about 6 cups)
• 4 ounces Asian rice noodles
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• Coarse salt
• Cilantro sprigs, for garnish (optional)
• Lime wedges, for garnish (optional)

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

Break up turkey bones; place in a large pot with onion, ginger, garlic, and red-pepper flakes. Add enough water to cover (10 to 12 cups); bring to a boil. Reduce heat to medium-low; simmer, partially covered, 30 minutes.

Discard large solids; strain broth through a fine-mesh sieve into a large saucepan (you should have 8 to 10 cups). Return to a boil. Add sliced cabbage to broth along with rice noodles, vinegar, and soy sauce.

Simmer until noodles are just tender, 2 to 3 minutes. Season with coarse salt. Serve garnished with cilantro sprigs and lime wedges, if desired.