Turkey Soup With Chinese Noodles and Ginger

Ingredients

• Turkey carcass (plus neck, wings and giblets, except liver, if available)
• 1 large onion, coarsely chopped
• 2 ribs celery, coarsely chopped
• 2 carrots, peeled and coarsely chopped
• 1 ½ teaspoons salt
• 6 ounces uncooked Chinese noodles
• 1 tablespoon toasted sesame oil
• 5 teaspoons grated fresh ginger
• 4 ½ tablespoons oyster sauce
• 6 tablespoons chopped cilantro

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    237 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 26 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 16 grams protein; 63 milligrams cholesterol; 1045 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. First, make the broth. Combine the turkey carcass and parts, onion, celery and carrots with six quarts of water in a large pot. Bring to a boil over medium-high heat. Lower heat so that liquid is at a bare simmer. Cook, skimming the top as necessary, for 4 hours. Strain the broth and remove the grease. Place in a clean pot and simmer until reduced to 6 cups, about 1 1/2 hours. Broth may be cooked ahead and refrigerated or frozen.
2. To complete the soup, heat the broth if it has been stored. Season with the salt. Cook the noodles according to the package directions. Drain and toss with the sesame oil, ginger, oyster sauce and cilantro. Divide the noodles among 6 bowls and top with the turkey and scallions. Pour the broth over the noodles and serve immediately.

6 hours