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