Turkeys are funny birds. Every time I make one for Thanksgiving, and every year, no matter how many guests we have, there always seems to be a bottomless pit of leftover turkey. While there are some awesome leftover recipes out there, this one has the virtue of speed and ease of preparation. Plus it tastes nothing like the Thanksgiving meal, which is a bonus. Anyone else sick of cranberry sauce and turkey together by now?
Ingredients for Turkey Noodle Soup with Wakame, Pea Shoots and Bonito Flakes
Turkey Noodle Soup with Wakame, Pea Shoots and Bonito Flakes
Include as much as you like of each ingredient
Wakame (dried seaweed)
Bean threads (dried noodles)
Dried shiitake mushrooms
Roasted turkey, skin and bones removed, meat chopped
Sriracha chili sauce
Soak the wakame in cold water in a small container. Soak the bean threads in cold water in a separate container. While these ingredients are rehydrating, put the miso ginger broth in a medium pot. Add the shiitake mushrooms and bring to a boil. Remove from the heat, and in a large heatproof bowl, add the turkey meat and season the broth. Drain the wakame and bean threads. Add to the broth. Pour some soup into a bowl and top with a few pea shoots, as many bonito flakes as you’d like (careful, these are salty!) and sriracha chili sauce if you like it spicy.
Here are 5 other delicious-looking recipes for Thanksgiving leftovers. What’s your favorite way of using up your leftovers? Let us know in the comments section.