Spicy turkey-vegetable soup

A luxe, healthy take on instant noodle cups

“Packed with hearty vegetables and savory miso, this superfast soup can be made with whatever Thanksgiving leftovers you have on hand,” says Denver-based recipe developer Julia Heffelfinger. “Swap butternut squash noodles for sweet potato or zucchini noodles; use chopped bok choy instead of kale; or make it vegetarian and swap the turkey for chickpeas.” Pro tip: The key is to keep the pieces small so that everything can cook through when the hot water is added.

This recipe is part of our Thanksgiving Leftovers Meal Prep. Get the full plan here.

photo by: Christine Han
food styling by: Olivia Anderson


1 tablespoon white miso
1 teaspoon Thai chili paste
1 teaspoon fresh ginger, peeled and finely chopped
1 cup loosely packed spiralized butternut squash noodles
½ cup loosely packed Lacinato kale, thinly sliced
2 shiitake mushrooms, stemmed and thinly sliced
½ cup turkey, shredded
1 scallion, thinly sliced
2 tablespoons cilantro leaves, chopped
Lime wedge



In a 1½ pint wide-mouth heatproof jar, layer the miso, chili paste, ginger, butternut squash noodles, kale, mushrooms, turkey, scallion, cilantro, and lime. Cover and refrigerate until ready to eat.



Squeeze the lime into the jar and discard the wedge. Cover with boiling water, seal the jar, and let it steep for two to three minutes. Stir well and serve.

Note: If your vegetables are still a little too al dente for your taste, you can place the jar in the microwave for two minutes.