| 3 Quarts TURKEY STOCK or low-sodium poultry stock |
| 6 ounces (or 3 cups) carrots, cut into julienne strips |
| 3 Small heads baby bok choy quartered |
| 2 Ounces Napa cabbage, thinly sliced |
| 4-1/2 Cups udon noodles |
| 4-1/2 Cups fresh bean sprouts |
| 1-1/2 Pounds OVEN ROASTED TURKEY BREAST, cut into julienne strips |
| 1/3 Cup soy sauce |
| 1/3 Cup sesame oil |
| 1/3 Cup chopped fresh cilantro |
| 1/3 Cup bias cut green onions |
| 3 Tablespoons sesame seeds, toasted |
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- Over medium heat, combine first 9 ingredients (through sesame oil), in a stock pot. Bring to a simmer. Cook for 5 minutes, stirring occasionally.
- Per order: Portion soup into serving bowls and garnish each with cilantro, green onions and sesame seeds.
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