Asian Turkey Noodle Soup with Bok Choy

This recipe comes from the Oct/Nov Fine Cooking magazine.  The way you have to make it you really need to be serving 4.  I was just serving 2, but Jim ate the 3 servings.  I kept the 2 other bowls under the heat lamps.

Ingredients:

4 oz. thin uncooked Chinese glass noodles (also known as cellophane, bean thread or crystal noodles, look for the words mung bean under ingredients)

4 C low salt chicken or turkey broth

3 large cloves garlic, smashed and peeled

1 2” piece ginger, peeled and thinly sliced, slices smashed

1 ½ T soy sauce; more for serving

1 medium head bok choy (about8 oz.), sliced ¼ “thick crosswise (about 3 C) I had more, and used it all.

2 C coarsely shredded cooked turkey or chicken. (I bought turkey cutlets and cooked them.)

2 scallions, both white and green parts, thinly sliced.

Directions: 

1.      Put the noodles in a large bowl and cover with hot tap water; let soak while you prepare the other ingredients.

2.      In a 3 qt or larger saucepan, bring the broth, garlic, ginger, and soy sauce to a rapid simmer over medium-high heat.  Cover and continue to simmer for 10 minutes; remove and discard the garlic and ginger. 

3.      Add the glass noodles to the broth and cook until nearly transparent, about 4 minutes.  Using tongs, distribute the noodles among 4 bowls.

4.      Add bok choy to the broth and cook, uncovered, just until the white parts start to become tender, 4 minutes.  Using a hand held Chinese strainer or slotted spoon, remove the bok choy and distribute among the 4 bowls.

5.      Add the turkey to the broth to warm if needed.  Distribute the turkey and broth among the bowls.

6.      Top with the scallions and serve with more soy sauce on the side. 

I had mushrooms left over from this weekend and sliced them and added to cook when I cooked the bok choy.  This meal was easy and good.  Perfect for a weeknight dinner.