Ingredients For Leftover Roast Turkey And Chinese Egg Noodle Soup Recipe
2 inch 1 small carrot, shaved with a vegetable peeler into long strips
1 Jalapeno chile, unseeded, thinly sliced
0.25 cup White Vinegar
0.25 cup Water
1 tablespoon Granulated sugar
0.25 teaspoon Kosher salt
2.5 pound Roast or fresh turkey backs, wings, or necks
1 inch 1 medium yellow onion, cut into
1 Medium fuji apple, peeled, cored, and coarsely chopped
1 piece Fresh ginger, peeled, quartered lengthwise, and smashed
1 tablespoon Kosher salt
1.5 Whole star anise
9 cup Water
6 Dried Shiitake Mushrooms
1 cup Boiling water
0.75 teaspoon Chinese Five Spice
2 tablespoon Soy sauce
12 ounce Dried chinese egg noodles, cooked according to package directions
1.25 pound Leftover roast turkey, torn into bite size pieces
0.33000000000000007 cup Thinly sliced scallions
0.33000000000000007 cup Coarsely chopped fresh cilantro
10 ounce Baby bok choy, cut diagonally into bite size pieces
0.75 teaspoon Kosher salt, plus more taste
Toasted sesame oil or chile oil, for serving
Nutrition value
719
calories per serving
20 g Fat66 g Protein65 g Carbs7 g FiberOther
Current Totals
20 g Fat
66 g Protein
65 g Carbs
7 g Fiber
MacroNutrients
Carbs
65 g
Protein
66 g
Fiber
7 g
Fats
Fat
20 g
Vitamins & Minerals
Calcium
187 mg
Iron
10 mg
Vitamin A
1728 mcg
Vitamin B1
0 mg
Vitamin B2
1 mg
Vitamin B3
8 mg
Vitamin B6
2 mg
Vitamin B9
109 mcg
Vitamin B12
0 mcg
Vitamin C
35 mg
Vitamin E
2 mg
Copper
3 mcg
Magnesium
133 mg
Manganese
1 mg
Phosphorus
766 mg
Selenium
67 mcg
Zinc
10 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment