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Wild turkey miso soup in a bowl ready to eat

Wild Turkey Miso Soup

Make a fantastic soup out of your spring turkey
5 from 1 vote
Prep Time 1 day
Cook Time 8 hours
Course Soup
Cuisine Japanese
Servings 4

Ingredients
  

Stock Ingrediants

  • 4 carrots sliced
  • 1 large yellow onion sliced
  • 1 celery stalk sliced
  • 1 cup whole black peppercorns
  • 1 sprig fresh rosemary
  • 1 sprig sage
  • 1 sprig oregano
  • 1 sprig thyme

Other Ingredients

  • 1 gallon wild turkey stock or broth
  • 4 large fresh garlic cloves smashed
  • 1 oz package of kombu
  • 1/3 cup white miso paste
  • 4 nori sheets broken into pieces
  • 8 oz thin rice noodles
  • 5-8 oz sliced shiitake mushrooms
  • 1 cup sliced scallions for garnish
  • 2 wild turkey wings cut in half, sous vide cooked, then fried
  • Sunflower oil
  • Kosher salt and freshly cracked black pepper

Instructions
 

  • Using the remaining carcass of your turkey after you’re done butchering, make turkey broth following these steps. Make sure to use a large stock pot capable of holding two gallons or more, as you’ll want to cover your bones by several inches, and some water will evaporate while the stock warms.
  • After sautéing your vegetables and roasting your turkey bones, add cold water and fresh herbs to the pot. Set the burner heat so water barely steams and leave it to steam for at least eight hours. Twelve hours is preferred, but don’t do it overnight; check the pot regularly so water never goes above a steam. Add more water if necessary to always keep the bones covered. Remove herbs after one hour.
  • Strain your stock through a paper towel-lined sieve. Either refrigerate your stock or start making soup. You can also can it to save for later. This broth will keep in the fridge for five to six days.
  • To make soup, lightly dust both wings with salt and pepper. Seal and sous vide your turkey wings for at least six hours at 180. You should go as long as 10 hours for larger, more mature turkeys. If you don’t have a sous vide, barely simmer your turkey wings in either chicken stock or turkey broth (if you have extra) for three hours.
  • Add one gallon of turkey broth to the pot for the soup, along with garlic and kombu. Allow to steam for one hour.
  • Twenty minutes before getting ready to serve, remove the garlic and kombu from the broth; strain if necessary. Add in miso and stir it in until it’s dissolved.
  • Meanwhile, heat an inch of sunflower (or similar cooking) oil in a large skillet to 400 degrees Fahrenheit. Remove the wings from the sous vide, pat them dry, and fry each side until golden brown. Set aside.
  • Once the miso is dissolved in your soup, salt it to taste. Then, add the thin rice noodles. Once the noodles are al dente, add the mushrooms and nori (torn into bite-size bits). You can add in the sliced scallions now or when you go to serve the dish.
  • To serve each serving, ladle a quart of soup into a large bowl. Add a fried turkey wing, and garnish it with more sliced scallions.

Notes

Enjoy! Reach out to me on Instagram (@WildGameJack) with any questions or comments.
Keyword Wild Turkey
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