Directions

1. In a pot, heat the olive oil over medium low.
2. Add the garlic and onions, then sweat for 5 minutes or until softened. Add the miso paste and cook for another minute.
3. Add the chicken stock, coconut milk, mirin, soy sauce, and chili crisp (or substitute with sriracha) then bring up to a boil.
4. Add the bok choy and cook for 2 minutes.
5. Next, add the udonnoodles and cook for another 2 minutes.
6. Lastly, add in your leftover Butterball turkey and heat for another minute, or until warmed through.
7. Season with a pinch of salt if needed, then transfer to bowls while still hot.  Garnish with fresh limes and crispy seaweed sheets.  Enjoy!