|1||pkg. PERDUE® SHORT CUTS® Carved Turkey Breast, Oven Roasted (8 oz.)|
|4||cups salt-free chicken broth|
|1||(1/2 ounce) pkg. powdered miso soup mix|
|1/3||cup minced scallions|
|4||ounces udon noodles, cooked|
|1||cup diced skinless cucumber|
|1||cup shredded carrots|
|1||cup diced red peppers|
Heat chicken broth and miso in a soup pot. Add carved turkey breast strips and scallions and heat through.
Divide udon noodles among 4 soup bowls, about 1/2 cup per bowl. Ladle hot broth and turkey over the noodles.
Serve hot turkey noodle bowl with a variety of raw vegetables and let each person top their own noodle bowl with the vegetables.