Turkey Miso Noodle Soup

TurkeyMisoNoodleSoupFeatured_NerdsandNomsense

Oh goodness, Thanksgiving is only 2 weeks away! It’s one of the few holidays in the year where it’s socially acceptable to eat copious amounts of food, sit around with your pants unbuttoned, and go back for thirds and fourths throughout the day. Everyone is prepping for T-Day, or Friendsgiving if you’re swinging around more of a college-bohemian scene, and turkey is everywhere. Grocery stores are ablaze with ‘holiday specials’ selling the most popular components for a classic Thanksgiving meal for pennies on the dollar. Not that I’m complaining, or anything. In fact, now’s about the time when I start shopping for deals on turkey and ham that will last me for at least half of the up coming year. The freezer is my friend, it should be yours as well.

Pro tip #1: Plan ahead of time so that if you’re buying a frozen turkey it has plenty of time to thaw. Most 15-20+ pound turkeys need at least 4 days to thaw properly. If you don’t thaw your bird properly, your Turkey Day festivities may be postponed due to a raw turkey. It’s happened to me, so learn from my mistake, Nerdship!

Seriously, when you can buy turkeys for less than a dollar per pound, I say that that’s a win and should be grasped while still available. Plus lots of people don’t realize that turkey can be used for so much more than just the centerpiece in your Thanksgiving Day feast. So over the next few weeks leading up to the big day, we’re here to help hone your bird preparing skills and show you some nifty recipes to use up those turkey scraps.  Alas, that will be for a later time – so start salivating now! The other day I decided to free up some space in my freezer and cook the 5lbs turkey breast that I bought several months ago. I didn’t want to roast it in the oven so I tossed it in my crock pot to cook for a few hours. Oh it was so easy. 6-7 hours on high then pop it in the broiler to crisp up for a couple of minutes, and BAM! Delicious turkey without the mess or ‘fear of messing it up.’  The only difficult thing about cooking the turkey this way is that the meat was literally falling off of the bone. Luckily I wrapped some kitchen’s twine around the turkey before I placed it in the crock-pot. So before we get to that delicious Turkey Miso Noodle Soup, let’s talk about how to cook the turkey in a crock pot. TurkeyMisoSoup-2My crock pot has seen better, less-denty days in years past, but it is still trusty and true. I call him Watson.  

Oven space is a valuable thing around the holidays.
Ingredients:

  • 1 – 5-8lbs Turkey Breast, thawed. If you have a small turkey instead of just a turkey breast that is  under 9 lbs, you can use it in this recipe as well. But 9 lbs is the biggest you can safely fit in a 6.5qt crock pot.
  • 1 – Onion, halved – once half roughly chopped.
  • 3 – Garlic Cloves, whole
  • 1 – medium apple (gala or fuji), cored and halved
  • 2 c of chicken broth
  • 3 c of white wine (dry, sweet – like a Semillion or Riesling) or just plain ole’ water. The wine will help keep the turkey moist and flavorful.
  • Handful of dried cranberries.
  • Seasoning: 2 tbsps of paprika, 2 tbsps of ground ginger, 1 tsp of white pepper, 2 tbsps of sea salt and roasted garlic, and 1 tbsp of basil. You can use whatever spices you’d like.
  • Extra Virgin Olive Oil or melted butter (3tbsps).
  • Supplies: 1 5-6qt crock pot, 1 crock pot liner (this is a godsend for this recipe and makes for a cinch for clean up, kitchen twine, meat thermometer (essential for your kitchen) and measuring cups.

TurkeyMisoSoup Directions:

  1. Turn your crock-pot on to the ‘high’ setting. Line it with your crock-pot/slow cooker liner. Place the half of the onion that you chopped on the bottom.
  2.  When preparing all turkey dishes, make sure that your turkey is completely thawed. Frozen turkeys, depending on size, can take up to 4-5 days to thaw out completely. If you’re buying fresh, then you don’t have to worry about this part. Thaw your turkey and then pat it dry. Don’t forget to dry out the chest cavity as well. Let it rest on your PLASTIC cutting board.
  3. Next make sure that all of your veggies are prepped and ready to go. If so, pass GO and continue to step three.
  4. Take your kitchen twin and place it under the bird, you’ll want 2 or 3 pieces of twine that are long enough to tie around the bird so that you can keep everything together as it cooks.
  5. Slowly separate the skin away from the meat of the bird and rub 1/2 of your seasonings between the skin and the meat. You’ll save the remainder for the outside of the bird once you’re ready to crisp up the skin in the broiler.
  6. Place your bird so that the breast meat is on the bottom, your kitchen twine is ready to tie everything up, and the chest cavity is facing you. Place the half of onion, garlic cloves, and apple halves inside the cavity and tie up the bird.
  7. Set the turkey breast on top of the chopped onion bits and pour your chicken stock and white wine/water around and inside (about 1/2 cup) the bird.  Sprinkle with dried cranberries.
  8. Cover for 6 hours on high, then check with your thermometer to see if the inside has reached 165F. If not let it go for a little longer.
  9. Once your turkey has reached 165F, CAREFULLY remove it from the crock pot and place it breast side up on a broiler safe dish. Make sure the top rack of your oven has enough room for your turkey and is about 3-4 inches away from the broiler element. Turn your oven to a high broil.
  10. While your oven is heating up, give a generous coating of either olive oil or butter to the turkey skin and sprinkle with the remaining seasonings.
  11. Place your bird in the oven to broil, with the oven door cracked open and don’t go anywhere. Let it broil until the skin is nice and crispy and has a medium-dark golden brown color.
  12. Remove and let the bird rest for 5 minutes. You can prepare your gravy with some of the drippings in the crock pot or you can save those juices and make a wonderful turkey stock ( I recommend the latter if you’re going to make the Miso Noodle Soup recipe)
  13. Enjoy and serve your turkey as normal. SAVE THE CARCASS! Place any leftovers in the fridge (you’ll use those for the soup.)

TurkeyMisoSoup-4

Pro tip: Once you’ve enjoyed your turkey you can put your turkey carcass and cooked veggies/fruit back in the crock pot with 4-6 cups of water. Set it to low and let it cook overnight. You’ll have to best turkey broth/stock in the morning! Turn off the heat, strain your liquid into a large measuring bowl and let sit until cool. This stock also freezes really well. Just strain it and place it in either ziplock bags or glass jars.

TurkeyMisoSoup-6Seriously, look how utterly delicious that looks. I would like you to know that it tastes EVEN BETTER. And the best part is, you didn’t have to shell out for any additional supplies.  Almighty, I guess I’ve talked long enough about how to cook a turkey so you don’t waste anything. Now for the good part. How to use up those leftovers for more than just plain ole’ turkey sandwiches. 

The Recipe!
TurkeyMisoSoup-11 This isn’t your grandmother’s poultry and noodle soup. Instead it’s has a deliciously Asian-flair to it that will make the whole family want seconds… or thirds… or fourths. If you don’t have turkey leftovers from Thanksgiving you can absolutely use shredded chicken (or even tofu, if you’re feeling adventurous). This recipe can also be adjusted to your personal “heat” tolerance level through either fresh peppers or Sriracha. My husband likes to ‘napalm the jungle’ with his Sriracha where as I’m quite a spicy-lightweight. This soup is great for those who are dealing with winter colds and flu symptoms. Plus, if it’s freezing outside, just cozy up with a bowl of this delicious soup and you’ll be warmed right up. Ingredients:

  • 2-3 cups of shredded turkey meat, leftovers from Thanksgiving

  • 8 cups of turkey broth (homemade or chicken broth)

  • 2 cups of water (or white wine)

  • 3 tbsps of white miso paste

  • 1 onion, diced roughly

  • ½ c of butter, melted

  • 1 can of sweet baby corn, cut into bite sized pieces

  • 2 carrots, coined

  • 3 cloves of garlic, minced

  • 1 tbsp of paprika

  • 1 tbsp of ground ginger

  • ½ tbsp of white pepper

  • ½ box of pasta

  • Optional: Sriracha to taste.

Directions:

  1. In a large stock pot on medium-high heat, melt your butter and place your onions and carrots in to sweat and soften. TurkeyMisoSoup-5
  2. Add in your garlic and stir lightly for about 2 minutes
  3. Add in your spices, turkey, and miso paste. and stir till combined.  *about 2-3 minutes, so your miso paste can thin out)TurkeyMisoSoup-7
  4. After that, pour in half of your turkey stock to pull up all of the lovely browned bits at the bottom of the pot. Then add the remainder  as well as the water in. Bring to a rolling boil.
  5. Toss in your noodles, cover with a lid, and let that cook per the directions on the noodle box (8-10 minutes).
  6. Uncover, stir, and add in your cut up baby sweet corn pieces. (I wasn’t thinking just emptied the can into the pot when I was making this. I totally didn’t pay attention on how long the pieces of corn were… c’est la vie). TurkeyMisoSoup-9
  7. Reduce to medium-low heat and let your soup meld for 15-20 minutes, stirring occasionally.
  8. If you’re making this soup spicy, go ahead and toss in your sriracha at this point and stir. If not, you can leave it out and let everyone customize their own dish.
  9. Serve in bowls and enjoy!

TurkeyMisoSoup-14TurkeyMisoSoup-10TurkeyMisoSoup-16

Printable Turkey Miso Noodle Soup Recipe:

5.0 from 1 reviews
Turkey Miso Noodle Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soups
Serves: 6
Ingredients
  • 2-3 cups of shredded turkey meat, leftovers from Thanksgiving. You can also use shredded chicken meat or tofu.
  • 8 cups of turkey broth (homemade or chicken broth)
  • 2 cups of water (or white wine)
  • 3 tbsps of white miso paste
  • 1 onion, diced roughly
  • ½ c of butter, melted
  • 1 can of sweet baby corn, cut into bite sized pieces
  • 2 carrots, coined
  • 3 cloves of garlic, minced
  • 1 tbsp of paprika
  • 1 tbsp of ground ginger
  • ½ tbsp of white pepper
  • ½ box of pasta
  • Optional: Sriracha to taste.
Instructions
  1. In a large stock pot on medium-high heat, melt your butter and place your onions and carrots in to sweat and soften.
  2. Add in your garlic and stir lightly for about 2 minutes
  3. Add in your spices, turkey, and miso paste. and stir till combined. *about 2-3 minutes, so your miso paste can thin out)
  4. After that, pour in half of your turkey stock to pull up all of the lovely browned bits at the bottom of the pot. Then add the remainder as well as the water in. Bring to a rolling boil.
  5. Toss in your noodles, cover with a lid, and let that cook per the directions on the noodle box (8-10 minutes).
  6. Uncover, stir, and add in your cut up baby sweet corn pieces. (I wasn't thinking just emptied the can into the pot when I was making this. I totally didn't pay attention on how long the pieces of corn were... c'est la vie).
  7. Reduce to medium-low heat and let your soup meld for 15-20 minutes, stirring occasionally.
  8. If you're making this soup spicy, go ahead and toss in your sriracha at this point and stir. If not, you can leave it out and let everyone customize their own dish.
  9. Serve in bowls and enjoy!

How to cook a Turkey in a Crock Pot recipe:

5.0 from 1 reviews
Turkey Cooking - Crock Pot Style
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 6-8
Ingredients
  • 1 - 5-8lbs Turkey Breast, thawed. If you have a small turkey instead of just a turkey breast that is under 9 lbs, you can use it in this recipe as well. But 9 lbs is the biggest you can safely fit in a 6.5qt crock pot.
  • 1 - Onion, halved - once half roughly chopped.
  • 3 - Garlic Cloves, whole
  • 1 - medium apple (gala or fuji), cored and halved
  • 2 c of chicken broth
  • 3 c of white wine (dry, sweet - like a Semillion or Riesling) or just plain ole' water. The wine will help keep the turkey moist and flavorful.
  • Handful of dried cranberries.
  • Seasoning: 2 tbsps of paprika, 2 tbsps of ground ginger, 1 tsp of white pepper, 2 tbsps of sea salt and roasted garlic, and 1 tbsp of basil. You can use whatever spices you'd like.
  • Extra Virgin Olive Oil or melted butter (3tbsps).
  • Supplies: 1 5-6qt crock pot, 1 crock pot liner (this is a godsend for this recipe and makes for a cinch for clean up, kitchen twine, meat thermometer (essential for your kitchen), and measuring cups.
Instructions
  1. Turn your crock-pot on to the 'high' setting. Line it with your crock-pot/slow cooker liner. Place the half of the onion that you chopped on the bottom.
  2. When preparing all turkey dishes, make sure that your turkey is completely thawed. Frozen turkeys, depending on size, can take up to 4-5 days to thaw out completely. If you're buying fresh, then you don't have to worry about this part. Thaw your turkey and then pat it dry. Don't forget to dry out the chest cavity as well. Let it rest on your PLASTIC cutting board.
  3. Next make sure that all of your veggies are prepped and ready to go. If so, pass GO and continue to step three.
  4. Take your kitchen twin and place it under the bird, you'll want 2 or 3 pieces of twine that are long enough to tie around the bird so that you can keep everything together as it cooks.
  5. Slowly separate the skin away from the meat of the bird and rub ½ of your seasonings between the skin and the meat. You'll save the remainder for the outside of the bird once you're ready to crisp up the skin in the broiler.
  6. Place your bird so that the breast meat is on the bottom, your kitchen twine is ready to tie everything up, and the chest cavity is facing you. Place the half of onion, garlic cloves, and apple halves inside the cavity and tie up the bird.
  7. Set the turkey breast on top of the chopped onion bits and pour your chicken stock and white wine/water around and inside (about ½ cup) the bird. Sprinkle with dried cranberries.
  8. Cover for 6 hours on high, then check with your thermometer to see if the inside has reached 165F. If not let it go for a little longer.
  9. Once your turkey has reached 165F, CAREFULLY remove it from the crockpot and place it breast side up on a broiler safe dish. Make sure the top rack of your oven has enough room for your turkey and is about 3-4 inches away from the broiler element. Turn your oven to a high broil.
  10. While your oven is heating up, give a generous coating of either olive oil or butter to the turkey skin and sprinkle with the remaining seasonings.
  11. Place your bird in the oven to broil, with the oven door cracked open and don't go anywhere. Let it broil until the skin is nice and crispy and has a medium-dark golden brown color.
  12. Remove and let the bird rest for 5 minutes. You can prepare your gravy with some of the drippings in the crock pot or you can save those juices and make a wonderful turkey stock ( I recommend the latter if you're going to make the Miso Noodle Soup recipe)
  13. Enjoy and serve your turkey as normal. SAVE THE CARCASS! Place any leftovers in the fridge (you'll use those for the soup.)

We would like to know what Thanksgiving and Holiday recipes you’d like to see on upcoming blog posts. Let us know in the comments below. Feel free to share any Thanksgiving advice or cooking horror stories as well.

OH! And don’t forget, next week is our official Doctor Who Week here on the blog. We’re going to have tons of Doctor Who Themed recipes and DIYs so be sure to subscribe for all the latest posts and news here at Nerds and Nomsense.

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