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Bok Choy and Rice Noodle Soup with Turkey Meatballs

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 From 3 ratings.

User Reviews

rating chicagocook
I love this noodle soup.  It's healthy and light with good flavors.  If you like noodle soups from chinese or vietnamese restaurants, you will like this. 
rating enak17

Excellent excellent soup!

If you like cilantro, lime, and ginger flavors - you will enjoy this recipe.

rating Zouri
I thought it turned out pretty bland, actually.

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Bok Choy and Rice Noodle Soup with Turkey Meatballs

  • healthy HEALTHY
  • staff favorite STAFF FAVORITE
TOTAL TIME: 50 MIN
SERVES: 4
ingredients
  • 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
directions
  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.

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

Recipe by Jeannie Chen
From 10 Healthy Ingredients
This recipe originally appeared in January, 2003.