Turkey Udon

• 2-1/2 cups Homemade Turkey Stock (see Note)
• 3 Tablespoons Soy Sauce (more Or Less Depending On How Your Stock Is Seasoned)
• 2 Tablespoons Mirin (in The Asian Section Of Many Grocery Stores)
• 2 Tablespoons Sake (Japanese Rice Wine)
• 1 bunch (a Bunch That's About 1" In Diameter) Dried Udon Noodles, Cooked Per The Package Instructions
• 1 cup Cooked Turkey, Chopped
• 2 cups Frozen Asian Vegetables, Steamed According To Package Instructions
• 1/2 cups Fresh Shitake Mushrooms, Steamed Until Tender
• 1/4 cups Green Onions (tops Only), Sliced On A Bias To 1/4"

1. Combine the stock, soy sauce, mirin and sake in a medium-sized saucepan, bring to a simmer and cook for ten minutes.
2. Put half of the cooked noodles, turkey and vegetables (hot) into each of two bowls.
3. Add half of the broth mixture and half of the green onions to each bowl.
4. Serve and enjoy!
5. Note: See my TastyKitchen recipe box for my Pressure Cooker Turkey Stock recipe.

turkey, soy sauce, mirin, noodles, turkey, asian vegetables, fresh shitake mushrooms, ubc

Taken from tastykitchen.com/recipes/soups/turkey-udon/ (may not work)