Ingredients

Bones of a leftover turkey

1 sliced medium onion

1/4 cup chopped fresh ginger

6 smashed garlic cloves

1/2 teaspoon red-pepper flakes

1 Napa cabbage, thinly sliced (about 6 cups)

4 ounces Asian rice noodles

2 tablespoons rice vinegar

1 tablespoon soy sauce

Coarse salt

Cilantro sprigs, for garnish (optional)

Lime wedges, for garnish (optional)

Preparation

  1. Break up turkey bones; place in a large pot with onion, ginger, garlic, and red-pepper flakes. Add enough water to cover (10 to 12 cups); bring to a boil. Reduce heat to medium-low; simmer, partially covered, 30 minutes.

  2. Discard large solids; strain broth through a fine-mesh sieve into a large saucepan (you should have 8 to 10 cups). Return to a boil. Add sliced cabbage to broth along with rice noodles, vinegar, and soy sauce.

  3. Simmer until noodles are just tender, 2 to 3 minutes. Season with coarse salt. Serve garnished with cilantro sprigs and lime wedges, if desired.