Asian Turkey Noodle Soup

by Denise Woodward & Laudalino Ferreira on February 17, 2014

in Chez Us Cooks, Chicken, Featured, Main Courses, Meat, Soups

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Soup is a seriously under appreciated food group, which is really a shame; after all, it’s both nourishing and hydrating, and you get to nurse a big, hot, bowl.  I think a major factor in the soup drought is fear of or unease with making stock. Thankfully, Denise shares both a delightfully unusual recipe, and a foolproof method for making luscious, flavorful, meal-making stock…enjoy! -Amy

When I first started making stock, I would toss whatever meat I had on hand (along with some onion, carrots, celery and water) into a pot, then let it bubble away for a couple hours.  The result was good, but not knock your socks off WOW!  One fateful weekend I decided to kick my stock recipe up a notch or two, and this rich turkey stock was born.

What’s the secret?  There are actually three secrets, and you’re about to learn them.

1. Use parts of the animal that you usually would toss out.  This recipe for rich turkey stock is made with a back, neck and a couple wings.  If you just finished roasting a big ten-pounder, then by all means use the carcass.  Otherwise, ask your butcher for the largest and meatiest pieces of turkey he has.  Tell him what you are going to do with them – he’ll understand.  Then, I lightly season the pieces with olive oil, salt and pepper, and slowly roast them on low heat for 90 minutes.  Your stomach will start to grumble as the aroma dances around the kitchen.  After the meat has finished roasting, I take my dutch oven to the stove top, and fill it up with water, carrots, onions and bay leaves.

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2. Use herbs. Lots of them.  I get creative. If I want a big pot of stock to use in spicy inspired dishes, I will toss in some jalapeños with lime zest and cilantro; if the stock will be the base for a French inspired menu, then I add lots of fresh thyme that I have lightly crushed between my hands.  Use your imagination.  For this recipe, I leaned towards Asian by adding some star anise and a knob of ginger.

3. Let the pot simmer; for the entire day, on the lowest possible heat.  Stir occasionally, but overall, just kind of forget about it.  The next day after the stock has chilled in the refrigerator, skim the fat off and place in freezable containers.  Now you have a freezer full of rich stock that can be used in recipes from simple noodle soups to rich risottos and gravies.

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Recipe:  Rich Turkey Stock

Ingredients:

  • 1 large turkey back
  • 1 large turkey neck
  • 4 large turkey wings
  • 1 yellow onion cut into quarters
  • 4 cloves garlic, lightly smashed
  • 2 large carrots, scrubbed clean, peels on and cut into large pieces
  • 2 celery stocks, washed and cut into large pieces
  • 2 bay leaves
  • 1 knob fresh ginger peeled – knob is about the size of 1/2 of your thumb
  • 4 star anise
  • 1/4 cup olive oil
  • kosher salt
  • black pepper
  • 12 cups cold water

Directions:

  1. Preheat the oven to 325.
  2. Place the turkey parts into a large dutch oven, along with the onion and garlic.  Drizzle the olive oil over the top and season with salt and pepper, then toss with your hands.
  3. Slide the dutch oven into the oven and roast for 90 minutes, stirring occasionally to prevent sticking and burning.
  4. Remove from the oven and place on the stop top.
  5. Add the vegetables and herbs, then pour in the water.  Bring to a boil.
  6. Cover with a lid and reduce the heat to a very low simmer, the lowest you can go.  Cook the stock all day, about 6 hours, stirring occasionally.  Only add a little water if the simmer on your stove top is too hot and the stock is evaporating.  Season to taste with salt and pepper.
  7. Let cool completely, then pour everything into a large glass bowl and place in the refrigerator overnight.
  8. Strain the stock through a colander.  I smash the vegetables against the side of the colander to get as much stock out of them.  As well I pick the large pieces of meat off of the bones and place the meat in the stock.
  9. Place the stock into freezer proof containers.  I like to use 2 cup containers, but use whatever you fancy.  Place into the freezer until needed for your recipes.
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Recipe:  Asian Inspired Turkey Noodle Soup

* makes 2 large servings

Ingredients:

  • 4 cups rich turkey stock
  • 2 tablespoons olive oil
  • 1 carrot, finely minced
  • 1 celery stock, finely minced
  • 1 garlic clove, finely minced
  • 1/4 of a medium yellow onion, finely minced
  • 1/2 cup or 1 large handful of oyster mushrooms
  • handful cilantro
  • 1 package of udon noodles
  • 2 eggs
  • 1 Serrano chili, thinly sliced

Directions:

  1. Place the olive oil in a large saucepan and gently heat over medium-low heat.
  2. Add the onion and garlic, stir and cook until soft, about 3 minutes.
  3. Add the oyster mushrooms and quickly cook over low heat until lightly wilted, about 2 – 3 minutes.  Remove the mushrooms from the saucepan and put aside in a small bowl.
  4. Add the carrot and celery to the saucepan, over medium heat cook for 2 minutes.  Then add the stock, turn the heat to low, and cook for 30 minutes.
  5. Fill another large pan with water and bring to a boil.  Cook the udon according to the package directions.  Remove from the heat, rinse with cold water and lightly toss with your hands.
  6. Fry or poach an egg per person and set-aside.
  7. Turn the heat off of the stock and stir in the noodles and cilantro.
  8. Divide between two serving bowls, then top the mushrooms and the egg.
  9. Sprinkle the thin slices of Serrano chili over the top.
  10. Serve and eat!

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Photos taken and styled by Denise.

Eat Boutique discovers the best small batch foods by boutique food makers. We share recipes, maker stories and city guides to eating boutique. We host tasting events and markets for food makers, cookbook authors and food fans. We craft seasonal, regional gift and tasting boxes and sell individual items that you can order in the Eat Boutique Shop. You can also follow us on TwitterFacebookInstagramTumblr and Pinterest.

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Denise Woodward & Laudalino Ferreira

Denise is a foodie who’s first thought each morning is about what she’ll be cooking that day. Laudalino is not a foodie; he’s an eater and aspiring home chef. They met when he was a starving climber and bachelor who longed for his mother’s good Portuguese cooking. She cooked, he ate and nine years later, he still prefers her food to any restaurant fare. Follow their culinary capers in their 20-square-foot urban kitchen at their blog, Chez Us.

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  • Christi

    I like to make my stock in the slow cooker. I let it cook overnight on low. In the morning there is a rich dark stock and very little fat to skim off.

    • http://www.eatboutique.com Maggie

      That sounds delicious, Christi !!! I’m going to do it overnight too now.

      • Christi

        I made a variation of this recipe last week based on the blog post. It was so good! I loved the addition of ginger and garlic to the stock. I stir fried the udon in sesame oil and soy – and skipped the mushroom (blech) and the egg. Added a squeeze of lime to the bowl as a finishing hit of acid. Definitely a keeper for this never-ending cold winter.

  • Heidi

    I’m a huge fan of making homemade stock, from the smell of my kitchen to the taste of my meal. Gorgeous as always.

    • http://www.eatboutique.com Maggie

      Denise is just awesome. We’re so in love with this soup. Hello, Heidi!!

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