Turkey Wing Soy & Scallion Noodle Soup Content

Our turkey wing noodle soup makes use of the turkey wings to create an easy soup using whatever vegetable scraps you have from your holiday feast, plus our Momofuku Soy & Scallion Noodles.

You can serve this as a side during your dinner or save the wings and prepare the soup the next day for cozy leftovers. (And if you prefer to roast your turkey wings, you can easily make this soup with your turkey leftovers the next day.)

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Add turkey, onions, garlic, and parsley stems to a large pot. Cover with 10–12 cups of water. Season generously with Momofuku Savory Seasoned Salt and the 2 Soy & Scallion Noodle sauce packets. Bring to a boil. Cover, reduce heat to medium low, and cook for 2 hours. 

Uncover, remove turkey and strain the stock, discarding the cooked vegetables. Pick the meat from turkey and season with a pinch of Momofuku Savory Salt while it is still hot. Set aside. 

Return broth to the pot and add 2 cups of vegetables. (We used butternut squash and mushrooms, but you can easily sub in whatever you have on hand.) Bring to a boil and cook until the vegetables are cooked through. Add chicken, Momofuku Noodles, dried scallion packets, and greens. Cook for 1 minute, then remove from heat. (The noodles will continue to cook in the broth.)