This Asian Turkey and Rice Soup is a delicious twist on turkey soup.
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This afternoon my oldest son complained of having a sore throat. My first response was to make soup. I usually make Chicken and Rice Soup but this time I decided to experiment with leftover turkey.
I also had leftover Basmati Rice and Homemade Turkey Broth which I combined with the leftover turkey and vegetables. Since this recipe uses cooked turkey and cooked rice, it comes together quickly. If you don’t have turkey broth, you can substitute chicken broth or vegetable broth.
I gave this soup an Asian flavor by adding soy sauce, Mirin, rice vinegar, sesame oil, and ginger. Mirin, rice vinegar, and sesame oil are less expensive if purchased at an Asian market. However, if you don’t have mirin or rice vinegar, you don’t need to buy them. You can make do by replacing the mirin with apple juice or white grape juice mixed with a little lemon juice. You can also use white vinegar instead of rice vinegar if you choose.
This recipe, like many Asian-inspired recipes, only calls for a little fresh ginger. I freeze my fresh ginger to prevent it from going bad in between uses. However, if you don’t have any ginger on hand, you can substitute 1/2 teaspoon of ground ginger.
This soup recipe calls for shredded cabbage. If you want to save time, you can pick up a bag of coleslaw instead of shredding your own cabbage.
Asian Turkey and Rice Soup Recipe
You can substitute cooked chicken for the turkey in this soup recipe if you wish.
Ingredients:
- 1 tablespoon olive oil
- 2 teaspoons sesame oil
- ½ cup diced onion
- 4 cloves garlic, minced
- 1 tablespoon grated ginger
- ¼ cup soy sauce (or gluten-free soy sauce)
- ¼ cup rice vinegar
- 2 tablespoons mirin
- 8 cups turkey broth (or chicken broth or vegetable broth)
- 3 cups shredded cabbage
- 1 cup Julienned carrots
- 2 cups cooked turkey, diced
- 3 cups cooked rice
Directions:
- Heat olive oil and sesame oil in a large pot.
- Add the onion and sauté for 5 minutes. Then add the garlic and ginger and cook for another minute.
- Add the soy sauce, vinegar, mirin, and broth to the pot. Stir to blend the ingredients. Cook over a medium-high flame until the broth begins to boil.
- Add the cabbage and carrots and lower heat and simmer for 8 minutes.
- Add turkey and rice and simmer for 2 – 3 minutes or until the turkey and rice are heated through.
Printable Recipe for Asian Turkey and Rice Soup
Asian Turkey and Rice Soup
Ingredients
- 1 tablespoon olive oil
- 2 teaspoons sesame oil
- ½ cup diced onion
- 4 cloves garlic minced
- 1 tablespoon grated ginger
- ¼ cup soy sauce or gluten-free soy sauce
- ¼ cup rice vinegar
- 2 tablespoons mirin
- 8 cups turkey broth or chicken broth or vegetable broth
- 3 cups shredded cabbage
- 1 cup Julienned carrots
- 2 cups cooked turkey diced
- 3 cups cooked rice
Instructions
- Heat olive oil and sesame oil in a large pot
- Add the onion and sauté for 5 minutes. Then add the garlic and ginger and cook for another minute
- Add the soy sauce, vinegar, mirin, and broth to the pot. Stir to blend the ingredients. Cook over a medium-high flame until the broth begins to boil.
- Add the cabbage and carrots. The lower the heat and simmer for 8 minutes.
- Add the turkey and rice and simmer for 2 - 3 minutes or until the turkey and rice are heated through.
Nutrition
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Kristina (The Greening of Westford) says
Great sounding recipe. And it just so happens I have leftover chicken AND cabbage in the fridge and really didn’t feel like making regular chicken soup. Thanks!
Lea H @ Nourishing Treasures says
Thank you for your submission on Nourishing Treasure’s Make Your Own! Monday link-up.
Check back later today when the new link-up is running to see if you were one of the top 3 featured posts! 🙂
Kitchen Belleicious says
I love the asian spin to this classic soup and having rice instead of noodles! fantastic
Melynda@Moms Sunday Cafe says
Alea, I have never thought about changing up the flavor of chicken rice soup, so this is a great idea. Thanks for sharing with the Hearth and Soul.
Miz Helen says
I just love your soup, it looks so delicious. Thanks for sharing and hope you are having a great week!
Miz Helen
Amanda Larson says
Alea, this looks great! I am always looking for different ways to change up chicken noodle soup.
Swathi says
Delicious, i can skip chicken and try with some veggies. thanks for sharing and hosting Hearth and soul blog hop.
Barb @ A Life in Balance says
Funny, I clicked over to check out the recipe because I’m not feeling good & my 6 year is developing bronchitis, and… you mention making the soup for a sick child. Love it!
My ds6 requested no veggies in his soup, though I’m using vegetable broth I made last week so he will get the veggies anyway. I think he’ll like the Asian taste along with egg noodles.
Lisa @ Allergy Free Vintage Cookery says
Good morning Alea! Just wanted to let you know that you’ve been tagged with the Liebster Blog Award… a special recognition for up-and-coming blogs with fewer than 200 followers. I think your blog is great! You can check out my post here:
http://allergyfreecookery.blogspot.com/2011/10/liebster-blog-award.html
🙂 Lisa @ Allergy Free Vintage Cookery
April @ The 21st Century Housewife says
My family will love this! The flavours sound fantastic. Also thank you for the tips about replacing mirin with apple or white grape juice – and the rice vinegar with white vinegar – that is wonderful to know!