I created this recipe after one Thanksgiving when I didn’t just want to make a boring turkey vegetable soup. I searched my fridge, which winds up being a major inspiration for a lot of dinners in my house and Miso Turkey Soup was born. The first time I made this most of the veggies were Thanksgiving leftovers. The butternut squash, I believe there were brussel sprouts too that were parts of the first incarnation. I am really a fan of baby bok choy, so that became part of the recipe. But you can use what you have leftover, don’t let any recipe stifle your creativity. You know what tastes good. If you have a question, put it in the comments, I’ll get a notice right away (if it is working correctly). It is as easy as cooking some veggies for dinner.
Miso Turkey Soup
- 6 C Turkey or Chicken Stock
- 2 T Soy Sauce
- 1 tsp fresh grated ginger
- 2 C diced Butternut Squash
- ½ lb shiitake mushrooms, sliced
- 1 C shelled Edamame &/or sugar snap peas
- 4 baby bok choy, sliced (put the sliced leaves in at the end)
- 3 T Miso
- 2 C baby spinach or 2C pea shoots
- Rice noodles, cooked
- 2 C cooked cubed turkey or tofu
- 3 scallions, sliced, use the green for garnish
- Sriracha sauce to taste
Bring the stock, soy and ginger to a boil, reduce heat to a simmer. Add the butternut squash and simmer about 10 minutes or until it is barely tender. Add remaining veggies in order of cooking time. Add the miso, stir well then the pea shoots (if using), spinach, turkey (&/or tofu) and scallions and cook a minute or two to heat through & wilt the veggies. Taste and adjust seasonings to your taste, garnish with the scallion and Sriracha & serve.
Note: You can make this vegan by substituting veggie stock for the turkey stock and obviously using the tofu not the turkey.