A luxe, healthy take on instant noodle cups
“Packed with hearty vegetables and savory miso, this superfast soup can be made with whatever Thanksgiving leftovers you have on hand,” says Denver-based recipe developer Julia Heffelfinger. “Swap butternut squash noodles for sweet potato or zucchini noodles; use chopped bok choy instead of kale; or make it vegetarian and swap the turkey for chickpeas.”
Ingredients
Directions
Step 1
In a pot, bring 3 cups of water to a boil.
Step 2
Remove from heat and add miso, chili paste, ginger, butternut squash noodles, kale, mushrooms, turkey, scallion, cilantro, and juice from the lime. Let seep for two to three minutes, then serve.
photo by: Christine Han food styling by: Olivia Anderson