Post-Thanksgiving: dealing with leftovers, and lots and lots of stock. With some of yesterday's ingredients and this morning's stock, I concocted this soup.
Turkey Udon with Butternut Squash and Corn
Serves 4
6 cups turkey stock
1 medium sized butternut squash, cubed
1 cup corn
3 tablespoons grated fresh ginger
1 cloves garlic, minced
1 teaspoon dried lemongrass
3 bunches of udon, cooked to package directions
1 cup cooked turkey, shredded (I prefer dark meat, but white is also delicious)
Salt and white pepper to taste
3 bunches of udon, cooked to package directions
1 cup cooked turkey, shredded (I prefer dark meat, but white is also delicious)
Salt and white pepper to taste
Chopped green onions
4 eggs, optional
Bring 3 cups of turkey stock to a boil with an additional cup of water. Boil squash until fork-tender and remove with a slotted spoon. Add remaining turkey stock, ginger, garlic, and lemongrass, and simmer until fragrant (10-15 minutes). Add corn and cook for an additional 5 minutes. Season to taste with salt and white pepper.
Divide the udon into four large, deep bowls and top with butternut squash and shredded turkey. Cover with boiling turkey soup and garnish with green onions and a hard boiled or poached egg, if desired.
My moody squash, posing.
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