Spicy turkey-vegetable soup

Serving Size

Serves 2

Time

10 minutes

Date

11.24.17 More info+

A luxe, healthy take on instant noodle cups

“Packed with hearty vegetables and savory miso, this superfast soup can be made with whatever Thanksgiving leftovers you have on hand,” says Denver-based recipe developer Julia Heffelfinger. “Swap butternut squash noodles for sweet potato or zucchini noodles; use chopped bok choy instead of kale; or make it vegetarian and swap the turkey for chickpeas.”

Ingredients

1 tablespoon

white miso

1 teaspoon

Thai chili paste

1 teaspoon

fresh ginger, peeled and finely chopped

1 cup

loosely packed spiralized butternut squash noodles

½ cup

loosely packed Lacinato kale, thinly sliced

shiitake mushrooms, stemmed and thinly sliced

1 cup

turkey, shredded

scallion, thinly sliced

2 tablespoons

cilantro leaves, chopped

Lime wedge

Directions

Step 1

In a pot, bring 3 cups of water to a boil.

Step 2

Remove from heat and add miso, chili paste, ginger, butternut squash noodles, kale, mushrooms, turkey, scallion, cilantro, and juice from the lime. Let seep for two to three minutes, then serve.

photo by: Christine Han food styling by: Olivia Anderson

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