Bok Choy And Rice Noodle Soup With Turkey Meatballs

Name: Bok Choy And Rice Noodle Soup With Turkey Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb thin rice noodles; 6 ounces low-fat firm tofu; 1/2 lb ground turkey; 3 tablespoons finely chopped water chestnuts; 2 scallions, finely chopped; 1 tablespoon minced fresh ginger; 1/3 cup chopped fresh cilantro, plus; 1/2 cup chopped fresh cilantro; 2 tablespoons low sodium soy sauce; salt and fresh ground white pepper; 2 tablespoons canola oil; 2 shallots, thinly sliced; 7 cups chicken stock; 1 small red chili pepper, minced; 2 teaspoons fresh lime juice; 1 teaspoon sugar; 1 lb baby bok choy, sliced crosswise into 1/4-inch strips; 1 tomatoes, cut into 1/2-inch dice

Servings: persons

1/2 lb thin rice noodles
6 ounces low-fat firm tofu
1/2 lb ground turkey
3 tablespoons finely chopped water chestnuts
2 scallions, finely chopped
1 tablespoon minced fresh ginger
1/3 cup chopped fresh cilantro, plus
1/2 cup chopped fresh cilantro
2 tablespoons low sodium soy sauce
salt and fresh ground white pepper
2 tablespoons canola oil
2 shallots, thinly sliced
7 cups chicken stock
1 small red chili pepper, minced
2 teaspoons fresh lime juice
1 teaspoon sugar
1 lb baby bok choy, sliced crosswise into 1/4-inch strips
1 tomatoes, cut into 1/2-inch dice

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.

1099

kcal

Calories

Fat

Carbs

152

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/2 lb thin rice noodles, 6 ounces low-fat firm tofu, 1/2 lb ground turkey, 3 tablespoons finely chopped water chestnuts, and more.

Yes, Bok Choy And Rice Noodle Soup With Turkey Meatballs falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!