Chinese Noodle Soup

I love this soup!! All day long I was thinking of curling up to a steaming bowl of Chinese Noodle Soup. There are two great things this soup has going for it. 1. It can be made in less than a half hour - 20 minutes if you are fast at chopping. The Ramen Noodles speed up the cooking process because they only take a couple of minutes to cook. 2. It is low in fat and loaded with flavor. I use lean ground turkey breast which is a large feat for a girl raised on a beef cattle farm. (I never knew ground turkey breast existed until I was living on my own.) The ginger, green onions, garlic and crushed red pepper flakes are the base of a broth that is slightly sweet and tangy with just a hint of spice. Making and eating this soup was definitely the highlight of my day.

Chinese Noodle Soup
1 Tbs. vegetable oil
1 lb. lean ground turkey

1 bunch green onions, sliced (save some for garnish)

3 tsp. fresh ginger, minced

3 cloves garlic, minced

1/2 tsp. white pepper

1 tsp. crushed red pepper flakes

2 (14 oz) cans chicken broth

1 c. water

3 Tbs. soy sauce

2 Tbs. rice vinegar

2 baby bok choy, (about 2 cups) sliced

1 (3 oz) package of Ramen Noodles (noodles only, not the season packet)

In a large saucepan, heat oil. Add turkey, green onions, ginger, garlic, white pepper and crushed red pepper flakes and cook over medium heat until turkey is no longer pink. Set cooked turkey mixture aside. Add chicken broth, water, soy sauce, vinegar and bok choy to sauce pan and bring to a low boil over medium high heat. Add bok choy and Ramen Noodles and let cook for 2 minutes. Add ground turkey and heat through. Top with sliced green onions.

Printable Recipe