Name: Turkey and noodle soup
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1.5 litre (6 cups) water; 3 sachets (15g) instant dashi stock; 2 green onions (green shallots), sliced thinly; 1 teaspoon finely grated fresh ginger; 1/4 cup (60ml) soy sauce; 1 teaspoon brown sugar; 200 gram somen noodles; 70 gram baby spinach leaves; 2 cup (320g) thinly sliced cooked turkey; 2 limes, cut into wedges

Ingredients

1.5 litre (6 cups) water

3 sachets (15g) instant dashi stock

2 green onions (green shallots), sliced thinly

1 teaspoon finely grated fresh ginger

1/4 cup (60ml) soy sauce

1 teaspoon brown sugar

200 gram somen noodles

70 gram baby spinach leaves

2 cup (320g) thinly sliced cooked turkey

2 limes, cut into wedges

Method

1.Combine water, stock, onion, ginger, sauce and sugar in a large saucepan; bring to boil.

2.Meanwhile, cook the noodles in a large pan of boiling water until just tender; drain. Divide noodles among 4 serving bowls.

3.Add the spinach leaves and turkey to the bowls; ladle over the hot stock. Serve with lime wedges.

Not suitable to freeze. Suitable to microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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