Spicy Turkey Udon Soup


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2 cups leftover Butterball turkey, diced2 Tbsp olive oil3 cloves garlic, finely minced1/2 white onion, finely diced1 Tbsp miso paste3 1/2 cups chicken stock1 can coconut milk, stirred1 Tbsp mirin1 Tbsp soy sauce1 1/2 Tbsp chili crisp1 1/2 cups baby bok choy, halved400g Udon noodles


  1. Heat olive oil in a pot over medium low heat. Add garlic and onions, then sweat for 5 minutes or until softened. Add miso paste and cook for another minute. Add chicken stock, coconut milk, mirin, soy sauce, and chili crisp (or substitute with sriracha) and bring to a boil. Add bok choy and cook for 2 minutes. Add Udon noodles and cook for another 2 minutes. Lastly, add in leftover Butterball turkey and heat for another minute, or until warmed through.

  2. Season with a pinch of salt if needed, then transfer to bowls while still hot. Garnish with fresh limes and crispy seaweed sheets. Enjoy!

  3. Recipe by: Shahir Massoud

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