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Photo of Turkey & vegetable ramen-style soup by WW

Turkey & vegetable ramen-style soup

5
Points® value
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Moderate
Upgrade your go-to chicken noodle soup with this Asian-inspired turkey version

Ingredients

Chicken stock cube(s)

2 cube(s), to make 2 litres stock

Root Ginger

2 tablespoon(s), sliced

Garlic

1 clove(s), lightly bruised

Sesame Oil

½ teaspoon(s)

Soy Sauce

1 tablespoon(s), light

Spring Onions

2 medium, trimmed and thinly sliced (white and green parts separated)

Egg noodles, dry

90 g, fine

Egg, whole, raw

4 medium, raw

Olive Oil

1 tablespoon(s)

Turkey Breast Mince, raw

300 g

Garlic chilli sauce

1 tablespoon(s)

Kale, raw

60 g, baby leaves, roughly sliced

Baby corn

125 g, sliced on the diagonal

Mushrooms

250 g, button, thickly sliced

Instructions

  1. To make a broth, put the 2 litres stock, ginger, garlic, sesame oil, soy sauce and white part of the spring onions in a large pan, then bring to a boil. Reduce the heat and simmer, uncovered, for 10 minutes.
  2. Meanwhile, cook the noodles to pack instructions, then drain (reserving the cooking water) and refresh under cold running water. Bring the cooking water back to a boil, then add the eggs and cook for 7 minutes. Drain, cool under cold running water, then peel and halve.
  3. Heat the oil in a large pan set over a high heat, add the mince and cook for 5-7 minutes until browned. Add the chilli sauce and cook, stirring, for 1 minute or until fragrant. Strain the broth into the pan, discarding any solids, and bring the mixture to a boil. Add the kale, baby corn and mushrooms, and cook for 3-4 minutes until the turkey is cooked and the vegetables are tender.
  4. Divide the noodles between bowls, ladle over the soup and serve topped with the eggs and spring onion greens.

Notes

Prefer more heat? Scatter over some chilli flakes just before serving.

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