Turkey Ramen

Serving Size : 2

1 1/4 liters vegetable stock, (2 pints) homemade or good quality store bought
1 tablespoon soy sauce
2 medium carrots, sliced
1 medium leek, optional (instead of green onions, if using)
100 grams (3-1/2 oz) cooked turkey, shredded
150 grams (5-1/2 oz) egg noodles, ramen noodles preferred
2 spring onions, optional

Pour the stock into a large saucepan on a medium heat along with the soy
sauce. Leave the skin on carrots, but wash them thoroughly, then discard
the top and bottom, before slicing them. Add these to the stock. Top and tail
the leek (if using leek) slice and add to the pot. Put the leftover turkey
in the pot. Leave to cook for 20 minutes or until carrots are tender. About
5 minutes from the end of the cooking time, cook the noodles according to the
instruction on the packet and add the spring onion if using (top and tail
first). Put the noodles in the bowls and pour the soup on top.

Description: "Ramen is the name of the thick noodles used in this soup. If
you cannot find them, don't worry as egg noodles will work just as well"

Source: "Fresh Magazine"

Per Serving (excluding unknown items): 850 Calories; 16g Fat (16.5%
calories from fat); 42g Protein; 136g Carbohydrate; 14g Dietary Fiber; 115mg
Cholesterol; 4725mg Sodium. Exchanges: 8 Grain(Starch); 2 Lean Meat; 3
Vegetable; 2 1/2 Fat.

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