Beef and Turkey Pho: WHAT TO DO WITH LEFTOVERS?

I have done the casserole but usually too many calories and the turkey sandwiches I am SOOO over!

So, with leftover prime rib bones and some turkey legs I am ready to zap up the flavor for an Asian soup. Especially with the organic veggies from Worden farms at the downtown farmers market.

Ingredients

1 quart beef broth

1 cup chicken broth

2 star anise

1 cinnamon stick

Leftover beef bones, cut meet off bone remove large pieces of fat

2 Daikon radishes, sliced plus stems washed and chopped

1 onion. Quartered

2 cups Asian spinach

Baby bok choy

Kosher salt

1 bag fresh Ramen noodles (Pepperonata Pasta at the Farmers Market) cooked

Directions

1. On a large stock pot simmer the broths with star anise, cinnamon stick and leftover meats, onions and daikon.
   Simmer about 1 ½ hours then drain through a colander with cheesecloth or a fine mesh hand held.
2. Return strained broth to stove, add cooked ramen, Asian spinach and baby bok choy. Simmer 2-3 minutes.
   Serve piping hot.