Directions

Preparation

1. Slice the bok choy in half and wash out the sand from the middle. Set aside
2. Hand shred the leftover turkey and set aside. (You can also use a knife to cut thin pieces as well, if you don’t want to get messy)
3. Place a frozen brick of udon noodles into a colander and run hot tap over over it for 1 minute, until they break apart into loose noodles. Set aside.

Making a Soft Boiled Egg (Optional)

1. Place a few eggs in a small pot. Make sure the eggs fit snug within the pot in a single layer.
2. Fill the pot with cold water until it covers the eggs slightly
3. Place the pot on the stove over medium heat, add 1/2 teaspoon of salt and cover it with a lid.
4. Once the water starts to boil vigorously, set a timer for 4 minutes. (If you want the yolk slightly less runny, set the timer to 5 minutes) – Make sure you don’t leave the stove area so that you can watch exactly when the water starts to vigorously boil
5. Once the timer is up, turn off the stove and run cold tap water over the eggs for approximately 2 minutes to stop the cooking process. Pour out some of the hot water slowly while you are doing this.
6. Place the eggs in the fridge, until you are ready to use them. Peel and slice the egg in half when you are right about to eat or serve them.

Making the Soup

1. Set a medium sized pot on the stove and set the temperature to medium heat.
2. Add in the broth and wait for it to boil.
3. Once the broth starts to boil, add in the rest of the ingredients under ‘Soup Ingredients’ into the pot and let it simmer for 10 minutes. Stir occasionally to dissolve the miso into the broth.

Putting It Together

1. Once the broth is done, remove the star anise.
2. Add in the bok choy, udon noodles and turkey and let it cook for 1 minute.
3. Turn off the heat, pour in the sesame oil.
4. Pour everything into a bowl, top it with green onions and enjoy!