Turkey and Dumpling Noodle Soup

Turn your Thanksgiving leftovers into a comforting, Asian-inspired soup with tender turkey, shrimp dumplings, and fresh bok choy. Perfect for a cozy meal that feels brand new!

Thanksgiving always seems to come and go faster than we’d like. Before you flop on the couch, too exhausted to think about those leftovers—don’t worry, I got you! I’m kicking off a small series on what to do with your Thanksgiving leftovers, and we’re starting with one of my favourites. I’m sharing these recipes early so that while you’re out doing your Thanksgiving shopping, you can grab a few extra ingredients to make clearing out those leftovers a breeze (for once).

Let’s cook!

Prep: 20 minutes
Cook: 20 minutes
Servings: 6-8

Ingredients

• Turkey carcass and leftover roasting onions and carrots

• Water (enough to cover)

• 1 knob of ginger, peeled and diced

• 3 green onions, diced

• 3 cloves garlic, diced

• 1 tbsp neutral oil

• ½ tsp white pepper

• 1 tsp MSG

• Salt, to taste

• 2-3 tbsp light soy sauce

• 4 tbsp chili crisp sauce

• 3 cups diced leftover turkey

• 4 baby bok choy, quartered and washed

• 500g frozen shrimp dumplings, whatever brand you like

• 1 cup dried wood ear mushrooms (or any asian dried mushrooms)

• 3-4 bunches of rice vermicelli noodles

• 1 tsp fish sauce (optional)

• Sesame oil

Method

Step 1: Prepare the Stock

• Take your turkey carcass, roasting onions, and carrots and place them in a large pot. Cover with water, bring to a boil, then reduce heat to low and simmer for at least 4 hours (preferably overnight). Strain the stock and set aside.

Step 2: Prepare the Noodles, Mushrooms, Chili Sauce

• Bring a medium-sized pot of unsalted water to a boil. Drop in 3-4 bunches of vermicelli noodles and cook for 5 minutes. Drain and run under cold water. Toss lightly to cool and set aside.

• Fill a medium sized mixing bowl 2/3rds with water. Add the cup of dried mushrooms and wait ~20 minutes. Once they have rehydrated, drain and set aside. Cut any mushrooms that are too large into bite sized pieces.

• In a small mixing bowl add 1 tbsp light soy sauce, 3-4 tbsp chili crisp, and 1 tsp sesame oil. Stir to combine and set aside.

Step 3: Prepare the Soup

• In a medium-sized pot, heat the neutral oil over medium heat. Add diced ginger, green onions, and garlic, and sauté until fragrant, about 2-3 minutes.

• Add the hydrated mushrooms. Sauté for 2 more minutes.

• Add the white pepper and MSG. Stir to combine.

• Add 1 tbsp light soy sauce and optionally 1 tsp fish sauce.

• Add 4-6 cups of the turkey stock, turn the heat to high and bring to a boil. Immediately add the frozen dumplings and 3 cups diced turkey to the soup and bring to a boil again. Reduce heat to medium and simmer for 5 minutes.

• Add the bok choy, drizzle in about a tbsp of sesame oil, and simmer for one more minute.

Step 4: Serving the Soup

• Place a handful of cooked noodles in each soup bowl. Ladle 2-3 scoops of the soup over the noodles. Garnish with reserved green onions and the chili crisp sauce.

Enjoy!