Bok Choy and Rice Noodle Soup with Turkey Meatballs

  • Total Time:
  • Servings: 4


  • 1/2 pound thin rice noodles
  • 6 ounces low-fat firm tofu
  • 1/2 pound ground turkey
  • 3 tablespoons finely chopped water chestnuts
  • 2 scallions, finely chopped
  • 1 tablespoon minced fresh ginger
  • 1/3 cup plus 1/2 cup chopped cilantro
  • 2 tablespoons low-sodium soy sauce
  • Salt and freshly ground white pepper
  • 2 tablespoons canola oil
  • 2 shallots, thinly sliced
  • 7 cups chicken stock
  • 1 small red chile, minced
  • 2 teaspoons fresh lime juice
  • 1 teaspoon sugar
  • 1 pound baby bok choy, sliced crosswise into 1/4-inch strips
  • 1 tomato, cut into 1/2-inch dice

How to make this recipe

  1. In a large bowl, soak the rice noodles in hot water for 10 minutes, then drain. Cut the noodles into 4-inch lengths.

  2. In a medium bowl, mash the tofu until it resembles cottage cheese. Mix in the turkey, water chestnuts, scallions, ginger, 1/3 cup of the cilantro, 1 tablespoon of the soy sauce, 1/2 teaspoon of salt and 1/4 teaspoon of white pepper. Form into 1-inch balls and transfer to a plate. Cover with plastic and refrigerate.

  3. Heat the oil in a small skillet. Add the shallots and cook over moderate heat, stirring constantly, until golden, 7 to 8 minutes. Drain on paper towels.

  4. In a large saucepan, combine the stock with the chile, lime juice, sugar and the remaining 1 tablespoon of soy sauce. Season with salt and pepper and bring to a boil. Reduce the heat to moderately low, add the meatballs and cook for 3 minutes. Stir in the bok choy and tomato and cook for 1 minute. Add the rice noodles and cook over moderate heat until slightly softened, about 2 minutes. Ladle the soup into bowls, garnish with the fried shallots and the remaining 1/2 cup of cilantro and serve.


One Serving 440 calories, 9.0 gm total fat, 0.9 gm saturated fat, 57 gm carb.

Contributed By Photo © Dana Gallagher Published January 2003

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