Leftover Turkey Miso Ginger Coconut Noodle Soup

Leftover Turkey Miso Ginger Coconut Noodle Soup

Course: Entree
Cuisine: Asian Fusion
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 -6 servings
Author: Marv
Your Thanksgiving leftover turkey gets a serious makeover into this easy yet delicious miso ginger coconut noodle soup. You will thank yourself for making this.
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Miso ginger coconut broth:

  • 8 cups chicken broth
  • 3 -inch knob of fresh ginger peeled and sliced into 1/4-inch slices
  • 4 Tbsp red or white miso paste the amount depends on the brand of miso you have - see notes
  • 1 cup coconut milk
  • 1 tsp sugar
  • Salt to taste

Other ingredients:

  • 1 lb angel hair pasta / spaghetti / fettucini / udon/ ramen works just great cooked according to instruction
  • 4 cups leftover turkey (I prefer dark meat, but use what you like) shredded

Optional toppings:

Snap peas stir-fry:

  • 8 oz snap peas
  • 2 cloves garlic finely chopped
  • 1 Tbsp oyster sauce
  • 1 Tbsp cooking oil


Preparing the broth:

  • Place the chicken broth, ginger, and miso paste in a large pot. Stir to "dissolve" the paste. Bring to a boil and then lower the heat to let it gently simmer for about 15 minutes with lid half closed. Stir in coconut milk, sugar and pinch of salt and bring it to just simmering and not boiling or your broth will be frothy if the coconut milk is boiled at high heat. Have a taste and add more salt to your taste

Making snap-peas stir-fry:

  • Preheat cooking oil a medium-size skillet over high heat. Add garlic and stir fry for 10 seconds. Add the snap peas and stir fry for about 1 minute. Add oyster sauce and stir to mix. Saute again until the snap peas are soft , about 5 minutes. Remove from the heat and set aside


  • Portion out the noodles into an individual serving bowl. Topped with shredded turkey meat. Give the broth a good stir before ladling it on the noodles. Generously ladle the hot miso ginger coconut broth over the noodles. Continue topping with some snap peas and halved spiced boiled eggs, pickled ginger and a sprinkle of green onion. Serve immediately


The miso paste I use has 540 mg of sodium per 3/4 Tbsp. So, look at the sodium content on your miso paste and adjust the amount accordingly.
Recipe for spiced boiled eggs can be found here