Light turkey noodle soup with mushrooms & watercress

Light turkey noodle soup with mushrooms & watercress: Mix the turkey mince with the chopped ginger and season with black pepper.


  • Serves: 4
  • Preparation time:
  • Cooking time:

Method

Mix the turkey mince with the chopped ginger and season with black pepper. Roll into small balls the size of a large marble.

Meanwhile, place the hot stock, leeks and peas into a large saucepan, bring to the boil, and cook for 2 minutes. Drop in the turkey meatballs one by one and simmer for 3-4 minutes until the turkey is cooked through.

Add the tofu, soy sauce, mushrooms, noodles and watercress.Warm through and check the seasoning, add a dash of lemon juice to finish and serve.

© Phil Vickery March 2009

Ingredients

  • 250g British turkey mince
  • 2.5cm piece fresh root ginger peeled and very finely chopped
  • freshly milled black pepper
  • 500-750mls hot chicken stock
  • 50g leeks, finely sliced
  • 50g frozen peas
  • 100g firm tofu, diced
  • 2 tbsp soy sauce
  • 50g mushrooms, finely sliced
  • 100g glass noodles, cooked
  • 1 small bunch watercress, finely chopped
  • dash lemon juice
Star Rating Votes:1600

Nutritional values per portion

Energy 210Kcals
Protein 0g
Total Fat 4.1g
Saturated Fat 0.4g
Carbs 0g
Sugars 0g
Salt 0g
Fibre 0g

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