NOODLE SOUP NEAR ME RECIPES

Steps:

• We'll start by washing and cutting our bok choy into quarters along the stem.
• Set the stove to high heat and bring a pot of water to a boil. We'll want to use more water so that the noodles cook faster, which leads to a more chewy, springy texture.
• For our broth, we'll add water and chicken broth to the pot, and bring it to a boil.
• We'll dump the shrimp in as we start plating the bok choy on top of the noodles.
• We have a whole recipe and video on this, but if you're starting with raw wontons, you'll boil them for about 3-5 minutes until they start floating. We have some additional pro-tips for cooking in our wonton video so be sure to check the video out if you haven't seen it already.
• Transfer the wontons onto the bowl of noodles, and carefully pour in the soup broth. Garnish with green onions.

Steps:

• In an eight quart kettle or Dutch oven place turkey bones, water -- down through to and including the bay leaf.
• Heat to boiling; reduce heat, cover and simmer for 1 hour.
• Remove the bones to a platter and let c ool.
• Add the parsley through to green beans.
• Heat to boiling; reduce heat and simmer for 10 minutes.
• Meanwhile, scrape meat from carcass and return meat to soup pot. Add liquid if required.
• Heat to boiling; add noodles and cook uncovered for 10 minutes.
• Melt butter in a small frying pan; stir in flour.
• Cook over low heat, stirring constantly, until the flour browns.
• Stir into boiling soup.
• When the soup returns to a boil; reduce heat and simmer for 5 minutes.
• Serve hot in large bowls - as if there were any other kind! - Enjoy.
• Notes: I serve this with fresh French Bread and butter.
• I have used yellow beans and a mixture of both.
• Once I wound up using frozen mixed vegetables - and it was still good.
• On two makings, chicken was substituted for the turkey - and it turned out well.
• Hints on Herbs and Spices: To substitute dried herbs for fresh, use 1/3 tsp powdered or 1/2 tsp crushed for every Tbsp of fresh chopped herbs.
• To test for dryness before packing (in case of drying f resh herbs for winter use) put a few sprigs or leaves in a tightly covered jar and watch for condensation.
• Store herbs in tightly covered jars, away from heat. Add mint, oregano, basil and any other dried herbs to recipes at the end or near end of cooking time for a more pronounced flavour.
• If you are enlarging recipes, spice to taste rather than to measure. When preparing cooked foods for freezing, it is advisable to under-season them with herbs or spices, then add more seasoning to taste when you reheat them and you will have the ultimate in flavour.