Asian Noodle Soup

I'm frequently at the Chinese restaurant to get my soup " fix " so when my wife Diane came across this recipe she knew I'd like it! I forget where she got a hold of it so I can't give credit to the author.

I changed the recipe somewhat. Instead of turkey meat I browned up some Italian sausage and crumbled it up. I also did away with adding the extra 3/4 of water. We like things spicy so I added some cayenne pepper to our soup. I'm not a fan of cucumber so I omitted that garnish.

Ingredients:

2 tablespoons hot sesame oil, divided

1 pound 93%-lean ground turkey

1 bunch scallions, sliced, divided

2 cloves garlic, minced

1 tablespoon minced fresh ginger

4 cups reduced-sodium chicken broth

3/4 cup water

3 cups thinly sliced bok choy

8 ounces dried Chinese noodles

3 tablespoons reduced-sodium soy sauce

1 tablespoon rice vinegar

1 small cucumber, sliced into matchsticks, for garnish

Preparation:

Heat 1 tablespoon oil in a large saucepan over medium heat. Add ground turkey, all but 2 tablespoons of the scallions, garlic and ginger and cook, stirring and breaking up the turkey, until no longer pink, about 5 minutes. Transfer to a plate.

Add broth, water, bok choy, noodles, soy sauce, vinegar and the remaining 1 tablespoon oil to the pan. Bring to a boil over medium-high. Cook, stirring occasionally, until the noodles are tender, 3 to 5 minutes. Return the turkey mixture to the pan and stir to combine. Serve garnished with the reserved 2 tablespoons scallions and cucumber (if using).