Asian Turkey Noodle Soup

I think this kind of soup is perfect for using the leftover turkey from the big Christmas meal. I always crave for Asian hot spicy soup after I had a Western meal with basically plain taste, such as mashed potatoes, creamy green been casserole, and all the cheese and crackers. The cold and rain outside my windows in the Pacific Northwest where I live especially make my yearning for a big bowl of noodle soup more intense. However, the turkey bones after carving the meat are a good choice to create a big pot of a good broth to start this recipe. Personally, I can eat this soup without any meat, but why not drop some of the roasted turkey meat if any remain from the party. Pho is the famous Vietnamese soup, and I created this recipe based upon some of the ingredients that are used to make Pho. Also, the Bun bo Hue is quite popular too, and some of the ingredients to make this soup are also in this recipe, as well. Cooking is fun when using your imagination to create some dish with some simple ingredients that sit in the pantry. I hope this recipe will satisfy after the big Christmas party is finished.

Ingredients:
10 cups turkey broth
Spices:
4 star anise
4 cloves
1 piece of ginger
4 garlic cloves
4 dry red chili

1 large onion, roasted

1 large tomato
1/4 cup peanut oil
1/2 tsp Korean chili powder
2 tsp sugar
1 tsp salt
Vegetables:
Broccoli, cabbage, carrots, bean sprouts, etc. (whatever you have on hand)
Noodles:
I use egg noodles, but rice noodles are also good

Garnish with chopped green onions and cilantro
Some other herbs, if available, such as basil and mints

Directions:
To make turkey broth:
Place all the turkey bones in a pot and add carrots, celery, onions, and cabbage. Fill pot up with water (water level depends on how big or small the turkey bones are). Bring water to boil and skim off any residue that arises on the surface.

Turn to simmer and allow to simmer for 2 hours. Allow water to cool and then drain the broth. Discard the solids. Use about 10 cups of this broth for this recipe and freeze the rest of the broth for other recipes.

Place both ginger and garlic in a mini food processor and grind into a paste.
Chop the tomato real fine
Chop half of the roasted onion into  pieces.
In a medium pot, add oil and heat oil until hot. Add star anise, cloves, chopped roasted onions, hot dry chili, and garlic-ginger paste.

 Stir and cook for about 4 minutes or until the spices release their fragrances. Add chopped tomato. Add 2 tsp sugar, 1 tsp salt, and 1/2 tsp Korean chili powder. Cook for another 5 to 7 minutes or until the tomato is soft.

Add the broth and the other half of roasted onions and bring to boil. Turn heat down and simmer for 30 minutes so all the spices have time to flavor the broth.

Season with more salt or fish sauce, if needed. Remove cloves and star anise (it is a little challenging at this point). Discard the roasted onion too.

If using leftover turkey, cut turkey into whatever shape that fits your taste and place in the broth just before ready to serve.

Bring a pot of water to boil and blanch the vegetables and set aside. Cook the noodles according to the package instructions and place on the bottom of a serving bowl.

 

 Top with blanched vegetables and some turkey meat. Ladle the broth over and sprinkle with green onions and cilantro. Enjoy.