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.
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
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).