Juicy turkey is heated in sesame oil with a splash of soy sauce, then immersed in a savory turkey stock with Bok Choy and classic Ramen Noodles.
Be sure to try my Ramen Noodle Chicken Stir Fry with Peanut Sauce recipe next!
Alright. I know. It’s November 22nd, Thanksgiving is tomorrow, and you’re probably sick of turkey before you’ve even eaten it. BUT, let me just say this. This turkey is drizzled with soy sauce and tossed in sesame oil for an Asian twist that will make you forget that you’re even eating Turkey. (And by the way, if you’re not eating turkey, a rotisserie chicken is absolutely perfect for this meal.) And either option is perfect for making your own stock, which makes this soup that much more comforting.
Using Homemade Chicken Stock
Whenever you make homemade soup, I highly suggest using homemade chicken stock. I promise, your cooking will taste ten times better.
Remember that you can always freeze leftover chicken carcass/meat and make chicken stock on a day when you have time! No defrosting necessary!
I was excited to share this meal idea with my husband as I was making it, but I could tell he had his doubts. He doesn’t admit that he’s a picky eater but man, he’s a picky eater. Anyway he devoured this soup. Like, tip-the-bowl-and-pour-every-last-drop-in-your-mouth kind of devour. Like, we have no leftovers kind of devour.
(I think I prefer the picky eater in him.)
Try These Next!
- Turkey Taco Lettuce Wraps
- Turkey and White Bean Spinach Soup
- Ham and Bean Soup (Stove Top, Slow Cooker, or Instant Pot!)
- Creamy Chicken Tortilla Soup
- more soup recipes
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Turkey Ramen Noodle Soup
Ingredients
- 2 Tablespoons sesame oil
- 2 Tablespoons soy sauce
- 2 cups diced turkey
- 4 cups turkey stock, or chicken stock, preferably homemade
- 3 oz. ramen noodles (toss the flavor packet)
- 1 heaping cup Bok Choy, Chiffonade
- ¼ cup diced scallions for topping, optional
Instructions
- In a large soup pot, heat the sesame oil over medium heat.
- Drizzle one tablespoons of soy sauce over the turkey and toss to coat. Add the turkey to the sesame oil and heat for about 5 minutes, stirring occasionally.
- Pour in the turkey stock and add remaining tablespoon of soy sauce.
- Bring the soup to a boil and add the Ramen Noodles and Bok Choy. Boil the ramen for the amount of time indicated on the package, then remove from the heat right away.
- Ladle into soup bowls, top with diced scallions, and enjoy!
I really love this soup. It’s a light clean soup especially after a Thanksgiving feast. I added a little more sesame oil and tamari sauce. Next time I will add shiitake mushrooms. It’s a keeper.
I’m so glad that you enjoyed it and I love the idea of adding mushrooms, they would taste so good in this soup! Thanks so much for your comments!! -Stephanie
This sounds amazing!!! I don’t have bok choy on me right now. Do you think it would work with equal amounts spinach or is it better to wait and buy some? Can’t wait to try this. Thank you.
Hey Kyra! Spinach would be an absolutely perfect substitute for
Book Choy!! Enjoy!!!
This is a great recipe for turkey leftovers…..I increased the seasonings a bit to add more flavor and it made a really great soup ! I would definitely make again as my family loved it!
Hi Mary! So glad you liked it as much as we did, it’s definitely going to be a post-Thanksgiving recipe every year from now on, with a rotisserie chicken or turkey thrown in the mix throughout the year too!!
Oh my gosh Mary I was so upset when I posted the wrong title to my last email, I almost died. Thank you for hanging in there and I can’t waiiiiit for you to try this recipe! It’s my new favorite way to use up some turkey! ❤️
Thank you for posting the Turkey Ramen Soup recipe! I was so disappointed the other day when it was not posted. Sounds delicious, I will try it soon!!!!