When it comes to wholesome and nourishing food I find that soup comes top of the list everytime. This often surprises people as soup can often be thought of as being a bit bland and for many it is saved for occasions where you are feeling under the weather. It is not until you start to experiment with your own concoctions that you realise just how delicious soup can be.
A delicious and nourishing soup that is perfect for getting back on track after the festive season and is something different to the usual leftover turkey recipes you find at this time of year.
There is an art to making soup. It is not just a case of throwing everything into a pan and hoping for the best. Good soup is about two things; getting the maximum flavour from the ingredients, and then managing to not muddy those flavours. Sounds simple but it can be so easy to turn a selection of great ingredients into a mediocre soup.
For me, I am particularly drawn towards soups that have an Asian origin. Whether it is a fiery Thai soup with that delicious combination of sweet, salty, and heat or the rich deep broth in a Vietnamese pho that makes you wish the bowl would never end. I just love to explore the different flavour combinations and enjoy soups all year round.
For this recipe I have turned to Japan for my Paleo twist on the classic and much loved ramen. There are many different variations of ramen which originate from different geographical regions of Japan but the main components are always noodles and broth. The toppings are where you can start to put your own spin on the dish and I decided to go with turkey as it was a great way to use up any leftovers from Christmas. This recipe would however work well with any leftover cooked meat. You could even use thin slices of seared rare steak for a Vietnamese twist.
The courgette is simply delicious in this dish and replaces the usual addition of wheat noodles perfectly. There is no need to cook the courgetti first as the heat of the broth will be enough to cook it through; all you have to do is spiralize and then place into the bowls raw. If you don’t have a spiralizer then you can create the same effect by cutting thin ribbons of courgette; a julienne peeler would work well if you have one.
The stock is the standout star of the show in this recipe and can really transform what is essentially a humble soup dish to an amazing taste sensation. There are a couple of options to consider. You can either make it from scratch yourself, using the bones of the carcass, or you can buy a ready-made stock.
Which option you choose just comes down to preference. You can purchase some fantastic stock (or bone broth as it is often called) nowadays so if you prefer to take this route just make sure you buy a good quality version with no additives; something like Osius chicken bone broth would work well and have plenty of flavour. The stock which forms the base of this dish needs to simmer away for an hour so it will reduce so you will need to purchase enough to allow for this. I therefore recommend using two litres of stock for this recipe.
- 150g cooked turkey
- 2 courgettes, spiralised
- 2 litres chicken or turkey stock
- 50g shiitake mushrooms, halved
- 2 garlic cloves, crushed
- 1 carrot, sliced
- 1 bunch spring onions, sliced
- 3 inches fresh ginger, thinly sliced
- 1 red chilli, de-seeded and sliced
- 2 medium free range eggs
- 1 tbsp coconut oil
- Heat the coconut oil in a large saucepan over a medium to high heat.
- Add the ginger, garlic, carrots and half of the spring onions and cook for 2-3 minutes.
- Add the chicken stock and bring to the boil then reduce to a steady simmer and cook for 1 hour.
- Towards the end of the cooking time you will need to boil your eggs. Bring a pan of water to a rolling boil and then add the eggs. Cook for 6 ½ minutes and then place into a bowl of cold water.
- Remove the stock from the heat and strain so that you have a dark glossy liquid. Place the strained vegetables on one side as they are not used in the final dish.
- Place the stock back into a clean pan and add the mushrooms. The mushrooms will only take a few minutes to cook so they will be done by the time it takes for the stock to heat through again.
- Divide the spiralized courgettes (still raw) between two large bowls and ladle over the stock.
- Peel the eggs, chop in half and then add to the bowls along with the turkey.
- Finish by topping with the remaining spring onions and add chilli to taste.