Asian Style Turkey (Or Chicken) Noodle Soup

This delicious soup is a great way to make
use of leftover turkey or roast chicken.

Ingredients:
12 cups turkey or chicken broth (now salt or low sodium)*
1/4 to 1/3 cup peeled & thinly sliced fresh ginger
3 cups (3/4 pound) cooked turkey or chicken
2 1/2 cups (6 ounces) sliced fresh shiitake mushrooms (stems removed)** 
1 cup (6 ounces) broccolini, sliced in half and cut into 1 inch pieces***
9 ounces fresh chow mein noodles****
2 tablespoons Hoisin Sauce (see recipe below)*****
2 teaspoons Asian chili garlic sauce
2 cups coarsely chopped cilantro 
8 green thinly sliced green onions

Method:
Place the broth and ginger in a cooking pot with a lid. Cover and bring to a boil over a high heat. Tear the turkey (or chicken) into large shreds and set aside.
Add the mushrooms and broccolini to the broth. Continue cooking for 2 minutes. Add the noodles and cook for an additional 2 minutes. 
Reduce to a simmer and add the turkey (or chicken), Hoisin sauce and the chili garlic sauce.
Add most of the cilantro and green onion, reserving a small portion for garnish. Simmer for 5 minutes and then serve. Ladle into deep bowls and garnish with reserved cilantro and green onions.  Makes 4 to 6 servings.

*If desired, boil and simmer leftover turkey or chicken bones and wings, in a large pot of water, to make your own soup broth.

**Sliced white button mushrooms may be substituted for the shiitake mushrooms.

***Regular broccoli may be substituted for the broccolini.

****Fresh chow mein noodles can be found in the refrigerated sections of most grocery stores and Asian markets.

*****Hoisin sauce can be found in the Asian foods section of most grocery stores and Asian markets, or you can make your own sauce to add to meats, vegetables, soups and stews. (Do not add salt when using Hoisin sauce.) Here is a recipe for Homemade Hoisin Sauce:

Ingredients:
4 tablespoons soy sauce
2 1/2 tablespoons (7 1/2 teaspoons) peanut butter
4 1/2 teaspoons brown sugar
1 green onion chopped
3/4 teaspoon dried red pepper flakes
2 teaspoons rice vinegar'
1/2 teaspoon garlic powder
1 1/2 teaspoons sesame oil

Method:
Add all of the ingredients to a small saucepan. Stir over a medium heat and bring to a boil. Immediately reduce the heat to low and simmer for 3 minutes, or until the sauce thickens.

Cool to room temperature. Store in an airtight container in the refrigerator. Makes a little more than 1/2 cup. (34 teaspoons)

Note:
Years ago, during the Christmas holiday, my little sister invited my husband to dinner. It was the first meal she had ever cooked for us. She served a version of this soup and it was delicious! My husband and I loved it so much, that I asked for the recipe. She gave me a photocopy of a recipe she found in Sunset magazine. I was surprised, because I had torn the same page out of one of my Sunset magazines, but hadn't tried the recipe yet! My little sister lives in Heaven now, but happy memories of her and the first meal she made for me live on.

Cheers from Little Sister Lisa