Bok Choy and Rice Noodle Soup with Turkey Meatballs
|1/2 poundthin rice noodles|
|6 ounces low-fat firm tofu|
|1/2 poundground turkey|
|3 tablespoonsfinely chopped water chestnuts|
|2 scallions, finely chopped|
|1 tablespoonminced fresh ginger|
|1/3 cupplus 1/2 cup chopped cilantro|
|2 tablespoonslow-sodium soy sauce|
|Salt; and freshly ground white pepper|
|2 tablespoonscanola oil|
|2 shallots, thinly sliced|
|7 cupschicken stock|
|Red pepper flakes; to tastse|
|2 teaspoonsfresh lime juice|
|1 poundbaby bok choy; sliced crosswise into 1/4-inch strips|
|1 tomato, cut into 1/2-inch dice|
Bok Choy and Rice Noodle Soup with Turkey Meatballs Preparation
1.In a large bowl, soak the rice noodles in hot water for 10 minutes, then drain. Cut the noodles into 4-inch lengths.
2.In a medium bowl, mash the tofu until it resembles cottage cheese. Mix in the turkey, water chestnuts, scallions, ginger, 1/3 cup of the cilantro, 1 tablespoon of the soy sauce, 1/2 teaspoon of salt and 1/4 teaspoon of white pepper. Form into 1-inch balls and transfer to a plate. Cover with plastic and refrigerate.
3.Heat the oil in a small skillet. Add the shallots and cook over moderate heat, stirring constantly, until golden, 7 to 8 minutes. Drain on paper towels.
4.In a large saucepan, combine the stock with the chile, lime juice, sugar and the remaining 1 tablespoon of soy sauce. Season with salt and pepper and bring to a boil. Reduce the heat to moderately low, add the meatballs and cook for 3 minutes. Stir in the bok choy and tomato and cook for 1 minute. Add the rice noodles and cook over moderate heat until slightly softened, about 2 minutes. Ladle the soup into bowls, garnish with the fried shallots and the remaining 1/2 cup of cilantro and serve.
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