Asian Turkey-Noodle Soup

• Bones of a leftover turkey
• 1 sliced medium onion
• 1/4 cup chopped fresh ginger
• 6 smashed garlic cloves
• 1/2 teaspoon red-pepper flakes
• 1 Napa cabbage, thinly sliced (about 6 cups)
• 4 ounces Asian rice noodles
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• Coarse salt
• Cilantro sprigs, for garnish (optional)
• Lime wedges, for garnish (optional)

1. 1. Break up turkey bones; place in a large pot with onion, ginger, garlic, and red-pepper flakes. Add enough water to cover (10 to 12 cups); bring to a boil. Reduce heat to medium-low; simmer, partially covered, 30 minutes.
2. 2. Discard large solids; strain broth through a fine-mesh sieve into a large saucepan (you should have 8 to 10 cups). Return to a boil. Add sliced cabbage to broth along with rice noodles, vinegar, and soy sauce.
3. 3. Simmer until noodles are just tender, 2 to 3 minutes. Season with coarse salt. Serve garnished with cilantro sprigs and lime wedges, if desired.

turkey, onion, fresh ginger, garlic, redpepper, cabbage, rice noodles, rice vinegar, soy sauce, salt, cilantro, lime wedges

Taken from www.epicurious.com/recipes/member/views/asian-turkey-noodle-soup-50187797 (may not work)